Directions:
- Add bread flour, whole-wheat flour, 1 1/2 cups water, oregano leaves, salt, and yeast to bread machine according to manufacturer's directions.
- Select dough cycle. At end of cycle, scrape dough onto a lightly floured board. Knead in leeks and walnuts.
- Scrape dough onto a well-floured board and knead briefly to expel air. With lightly floured hands, gather into a ball, then stretch and tuck edges under to shape into a smooth oval with slightly tapered ends (about 8 inches long and 4 inches wide in the center).
- Place loaf on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until it's slightly puffy and holds the imprint of a finger when lightly pressed, about 1 1/2 hours.
- Sprinkle a 13- by 17-inch baking sheet generously with cornmeal. Transfer loaf to sheet.
- With a sharp knife, make three diagonal slashes 1 inch deep and 1 to 2 inches apart across loaf top. Place sheet on rack in lower third of a 450° regular or convection oven.
- Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven.
- Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.
- Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.
- Transfer loaf to a rack to cool for at least 1 hour. Store in a paper bag at room temperature up to 2 days. To recrisp the crust, place loaf directly on a rack in a 400° oven and bake for about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.1 Kcal (712 kJ) | ||
| Calories from fat | 25.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 4% | |
|---|---|---|---|
| Sodium | 195.72mg | 8% | |
| Potassium | 72.86mg | 2% | |
| Total Carbs | 30.7g | 10% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 1.36g | 5% | |
| Protein | 5.69g | 11% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 2mg | 11% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 351.78 Kcal (1473 kJ) | ||
| Calories from fat | 52.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 4% | |
|---|---|---|---|
| Sodium | 404.76mg | 8% | |
| Potassium | 150.69mg | 2% | |
| Total Carbs | 63.48g | 10% | |
| Sugars | 0.4g | 1% | |
| Dietary Fiber | 2.81g | 5% | |
| Protein | 11.76g | 11% | |
| Vitamin C | 1.1mg | 1% | |
| Iron | 4.2mg | 11% | |
| Calcium | 30mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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