INGREDIENTS

INSTRUCTIONS

Try using maple syrup instead of honey.  Can use olive oil instead of
walnut.  Preheat the oven to 400 degrees.  Place the walnuts on a
baking sheet,  roasting until fragrant and golden brown, about eight
minutes.  Cool.  In a bowl, dissolve  the yeast in the water.  Allow to
proof for three  minutes.  Stir the sponge, honey and oil into the
water, breaking the sponge up  using your hands or a spoon.  Add 2 3/4
cups of the flour and salt and mix, scraping and folding  until the
dough gathers into a single mass.  Knead, in the bowl,  until the dough
becomes soft and only slightly sticky, using the additional flour
gradually as necessary.  Turn the dough out onto a lightly floured
surface, and knead the nuts  into  the dough until they are evenly
distributed.  Place the dough in a  lightly  oiled bowl, cover with
plastic wrap and refrigerate overnight.  Halve the dough and shape each
piece into a ball and place on a  flour-dusted kitchen towel.  Cover
with plastic wrap and allow to  rise in a draft-free location for two
hours.  Sprinkle a baking sheet generously with cornmeal.  Gently press
one  of the  dough balls down on a lightly floured surface and then
reshape into a  ball. Do the same with the other risen ball.  Place
both balls, with  the seams on the bottom, on the baking sheet, cover
with plastic wrap  and allow to rise until doubled, in a draft-free
location.  This  should take 2-3 hours.  Preheat the oven for at least
thirty minutes along with a baking  stone or tiles on the middle rack
to 425.   Place a baking pan with  decent sides on  the bottom shelf.
Boil two cups of water.   Using a razor blade,  make an 'X' in the top
of each of the loaves.  Pour the boiling water  into the baking pan.  
With a quick jerk, slide the loaves off the  sheet and onto the stone.
Bake for (20??) 30-35 minutes until the loaves are hollow sounding
when tapped on the bottom.  When done, cool on a rack. From:
Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Amy Scherber, Food&Wine 2/93

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Nutrition (calculated from recipe ingredients)
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Calories: 4270
Calories From Fat: 1198
Total Fat: 142g
Cholesterol: 0mg
Sodium: 5663.1mg
Potassium: 1616.7mg
Carbohydrates: 659.9g
Fiber: 31.9g
Sugar: 92.7g
Protein: 102.1g