|Lukewarm water||1 Cup (16 tbs) (80ÃÂ°)|
|Active dry yeast||1 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs)|
|Chopped walnuts||10 Ounce (2.5 Cups)|
|Lukewarm water||1 Cup (16 tbs) (80ÃÂ°F)|
|Walnut oil||1⁄2 Cup (8 tbs)|
|Coarsely ground pepper||1 1⁄2 Teaspoon|
|All-purpose flour||4 Cup (64 tbs) (Plus Additional For Kneading)|
|All-purpose flour||1⁄2 Cup (8 tbs) (For Kneading)|
TO MAKE THE SPONGE In a large bowl, mix together the water, yeast, and sugar.
Let stand until it looks creamy and the yeast is activated, about 3 minutes.
Stir in the flour, cover loosely with plastic wrap, and let stand in a warm place until bubbly, about 1 hour.
In the meantime, preheat the oven to 350°F.
Place the walnuts on a rimmed baking sheet and bake until lightly browned, about 10 minutes.
Set aside to cool.