Samuel Adams White Ale Walnut Bread

Directions

Yield: Makes 2 loaves

1. To prepare the wheat kernels: Preheat the oven to 400°F. Lightly grease two 9-by-5-inch loaf pans.
2. Spread the wheat kernels on a dry baking sheet and roast, stirring frequently, for 3 to 4 minutes or until golden brown.  
3. Transfer the toasted wheat to a saucepan and add the ale and honey. Bring to a simmer over medium heat. Reduce the heat to low and cook very gently, uncovered, for 1 hour. After an hour, raise the heat to medium-low and simmer for about 1 hour longer or until nearly all the liquid is absorbed. Remove the pan from the heat and set aside to cool completely. 
4. Transfer the cooled wheat to the bowl of a food processor fitted with the metal blade or a blender and process until finely ground but not pureed.  
5. To make the bread: In a large mixing bowl, mix together 1 cup of flour and the yeast. Very slowly, pour the warm water into the bowl, stirring all the while. When well blended, cover the bowl with plastic wrap and let the mixture sit for 15 to 20 minutes to give the yeast time to develop. 
6. Add the oil to the bowl with the walnuts, honey, and salt. Stir in the cooled wheat. Stir in the remaining flour, a cup at a time. Use your hands to mix in the flour once it becomes too heavy for a wooden spoon. Add enough flour to make a firm, smooth dough and until the dough begins to pull away from the sides of the bowl. You may not need all the flour.
7. Turn the dough out onto a lightly floured surface and with floured hands, knead for about 10 minutes or until the dough is smooth and elastic. 
8. Put the dough in a large, lightly oiled bowl. Roll the dough over the sides and bottom of the bowl to coat it on all sides. Cover the bowl with plastic wrap or a clean kitchen towel and set aside in a warm, draft-free place to rise for about 1 hour or until doubled in size.
9. Using your fist, gently punch down the risen dough. Turn it out onto a lightly floured surface and divide the dough in half. Knead both halves a few times. Return the dough balls to the bowl, cover, and let the dough rest for 5 minutes.
10. Rub a little flavorless vegetable oil on a work surface. Working with 1 piece of dough at a time, shape the dough into 8-by-10-inch rectangles. Roll each rectangle into a firm cylinder, starting at the short end. Try not to stretch the dough as you roll it. Pinch the ends and tuck them until the seam side. Slam the cylinder on the counter top, seam side down, to eliminate any air bubbles. Repeat with the other piece of dough. 
11. Put the 2 pieces of dough in the prepared loaf pans, seam sides down. Cover and set aside for 40 to 50 minutes or until doubled in bulk.
12. Preheat the oven to 350°F. 
13. Brush the loaves with the egg white glaze and bake for 25 to 30 minutes, or until the tops are golden and the bottoms of the loaves sound hollow when tapped. 
14. Turn the loaves out onto wire racks and let them cool completely before slicing.