Maple-Pecan Bread

Saw the loaf pic on bakingforthecure.wordpress.com & had to save this to make when I get home. I could almost smell & taste the bread! I have plenty of lower grade (dark & tasty) maple syrup I got last winter - this recipe appeals to me because it uses real maple syrup. The recipe is attributed to that gifted cook, Nigella Lawson.

• Ready In: 3 hrs 20 mins
• Yields: 1 loaf

Ingredients

• 500  g whole wheat bread flour
• 150  g bread flour
• 1  tablespoon salt
• 7  g  yeast, easy-blend (or 15 gr. fresh yeast)
• 300 -400  ml water, warm
• 4  tablespoons maple syrup
• 100  g pecans, chopped
• 2  tablespoons butter (for greasing)

Directions

1. Combine the flours, salt and yeast in a large bowl. Measure out 300ml of the warm water and stir in the maple syrup. Pour the liquid into the dry ingredients and stop when you`ve got a rough dough; you may need an extra 100ml of water to reach this stage. Knead for a few minutes, then leave for 20 minutes.
2. Start kneading the again. sprinkling in the nuts. It`s entirely up to you how nutty to make this. Carry on kneading the until the dough feels smooth and elastic, and then form into a ball.
3. Grease a bowl with butter or oil, and turn the dough ball in the oil, so that the top is lightly slicked with it too. Cover the bowl with cling film and leave to rise in the kitchen for 1-2 hours or until about doubled, or follow the general method for a cold, slow rise.
4. Punch the dough down, knead for 1 minute and then form into a loaf. Sit this loaf on a baking sheet, cover with a tea towel, preheat the oven to 220 degrees Celsius and leave the dough for about 30 minutes or until puffy.
5. Score the loaf with a blade or a sharp knife, and transfer to the oven. After 15 minutes, turn the temperature down to 190 degrees Celsius and give a further 20 minutes or so. Check the bread`s ready by rapping its bottom, then transfer to a wire rack to cool.