Honey-Black Walnut Bread

At Wheeling, Virginia (now West Virginia), we looked forward to freshly baked bread. We had directed an unnamed corporal to trade flour with a woman who would bake ninety pounds of bread for us. The corporal and the baker had a disagreement at delivery. The corporal returned to the boats without the bread—and to us very displeased. After a reprimand, we gave him a dollar and told him to go back and get the bread and “pay the woman for her trouble.”

2 cups boiling water
1/2 cup cracked wheat

3 1/2 cups all-purpose flour
2 cups whole wheat flour
4 1/2 teaspoons active dry yeast
2 teaspoons salt
1/2 cup warm water (120°F)
1/4 cup honey
3 tablespoons melted butter
1/2 cup chopped black or English walnuts

Pour boiling water over the cracked wheat in a small bowl. Let stand for 20 minutes.

Combine 2 cups of the all-purpose flour, the whole wheat flour, yeast, and salt in a large mixer bowl. Stir in the softened cracked wheat with the soaking water, 1/2 cup warm water, honey, and melted butter. Mix on low speed for 1 minute. Increase the speed to medium and mix for 2 to 3 minutes. Using the mixer or stirring by hand, add 1 cup all-purpose flour and walnuts, mixing until smooth.

Turn the dough out onto a lightly floured board. Add as much remaining all-purpose flour, 1/4 to 1/2 cup, as needed to leave the dough not sticky. Knead for about 5 minutes, or until the dough is smooth to the touch.

Cover with a clean towel and set in a warm place (75° to 80°F) and let the dough rise 50 to 60 minutes, or until doubled in size. Turn the dough out and shape into 2 loaves.

Place in well-greased 8 x 4- or 9 x 5-inch bread pans. Let rise another 45 to 50 minutes, or until doubled. Bake in a 375°F oven for 30 to 40 minutes, or until the loaves are lightly browned and sound hollow when thumped.

Makes 2 loaves.