This Whole Wheat Walnut Bread will delight you with its utter ease and simplicity of ingredients and method. And when you taste it, oh, my! Nutty whole wheat bread speckled with chopped walnuts! And then some zingy arugula, ginger and Aceto Balsamico salad for perfect completion. Yes, you’re gonna love it!
In a mixing bowl, dissolve yeast in tepid milk. Stir the oil in followed with flour and salt. When the dough is formed, add walnuts. Cover with clean cloth or lid and let rise, for a nice 40 mins.
Turn your oven to heat up to 180°C/375F. Line the bread mould with baking paper.
Punch the risen dough down and knead it for a few times. Make a little loaf and transfer it to baking pan. Leave it covered till it rises again to its double volume.
Bake the bread for 30 mins on 180°C/375F. It should be golden brown. When it's baked, take the bread along with the baking paper and put on the cooling rack to cool completely before cutting and serving.
Make the salad: wash arugula and drain it thoroughly. Set aside in a bowl.
In separate bowl or cup, make the dressing: combine Aceto balsamico, olive oil and maple syrup with minced garlic and ginger and then pour it over the arugula.
Serve the bread slices with arugula salad on top. This combo is even better the next day with whole wheat walnut bread toasted!