To all of my gluten intolerant friends – shield your eyes (and I’m sorry)! Everyone else, get your butter knives ready. Today’s post is all about gluten. Well, Walnut Levain to be exact and a giveaway that will make all you bakers giddy with joy!
This week the Virtual Potluck has teamed up with King Arthur Flour and Red Star Yeast to bring you a whole lotta gluten and yeasty love! Some of the Virtual Potluck bloggers received flax products from King Arthur Flour while others got Classic Fresh Sourdough Starter. The sourdough page at King Arthur flour has links to tips, recipes, and more. And there’s plenty of information about flour, as well.
- 1 King Arthur Dough Whisk
- 1 Coupon for a sack of flour (of your choice) at your local supermarket
- 1 Sourdough Starter
- 1 Bag of Cinnamon Flav-R-Bites
- 3 Strips of Yeast
- 1 Bread Loaf Pan
- 1 Apron
- 1 Bread Knife (Pictured Above)
- Leave a comment telling me what you’d bake if you won all of these goodies.
- Follow King Arthur Flour on Twitter
- Follow Red Star Yeast on Twitter
- Follow Farmgirl Gourmet on Facebook
- Tweet the following: “I entered to win a Bakers Dream Come True from @KingArthurFlour, @RedStarYeast, @FarmgirlGourmet #VirtualPotluck http://bit.ly/MaPaNX”
Don’t forget to check out www.cookistry.com for more ways to win the prizes from King Arthur Flour and Red Star Yeast
- Add the walnuts to a dry medium skillet set over medium-high heat. Toast until they become fragrant and slightly browned. Remove to a cutting board and coarsely chop. Set aside.
- In a large bowl add the remaining ingredients and mix well to combine. Turn out onto a lightly floured surface and knead until the dough becomes elastic. Flatten out and place the chopped walnuts in the center. Knead until the nuts are well incorporated, about 10 turns. Spray a large bowl with cooking spray and add the dough ball. Lightly coat with cooking spray and cover the bowl with plastic wrap. Place in a warm, draft free, area for 90 minutes.
- Divide the dough in half and form into balls. Place on a flour dusted parchment lined baking sheet and cover loosely with plastic and place in a warm, draft free, area for 1 hour.
- Preheat oven to 425 degrees F. Bake the bread for 25-30 minutes. Remove from the oven and cool for 5-10 minutes before slicing.