Our daily bread

For many months now, I've got into the habit of using constantly the same fixed menu for my bread machine.

The local supermarket sells an ideal whole-grain flour, produced by the Francine company, which also sells the yeast. The recipe is simple: just under a third of a liter of water, a heaped teaspoon of salt, half a kilogram of flour and a packet of yeast. As soon as the machine has been mixing these ingredients for a few minutes, I drop in a plate of walnuts. About three and a half hours later, here's the result:

I find it tastier and better textured than any bread I could buy in a local bakery. It keeps well, too, wrapped in a dish towel in the refrigerator.

My dog Sophia joins me when I'm kneeling down on the floor and using a hammer to crack open the walnuts on a thick wooden chopping block that I bought in Bangkok long ago. She's entitled to every fifth or sixth walnut. During the final thirty minutes, when the bread is baking, a fantastic aroma invades the house. Later, Sophia dashes up to me, in the kitchen, whenever she happens to see me about to cut a thick slice of bread. Needless to say, she's entitled to a chunk from time to time.

POST SCRIPTUM (after tasting, this morning): The abundance of walnuts at Gamone causes me to exaggerate at times. To make my product a little less like cake, it might be good if there were a bit more basic bread with my baked walnuts.