Toasted Walnut Taralli

• 4 teaspoons instant yeast (I use SAF brand)
• 2 cups all-purpose flour
• 2 cups stoneground whole wheat flour
• 1 cup finely ground toasted walnuts* (grind in food processor)
• 1 1/2 teaspoons salt
• 2 teaspoons whole fennel seeds
• 2 cups water
• 1 tablespoon olive oil, plus more for brushing on taralli

You could mix this up in large bowl and knead by hand, but I used my Kitchen Aid Mixer.

Using the kneading attachment, stir together the yeast, flours, walnuts, salt and fennel seeds.

Add 1 cup of the water and mix at medium-high speed until the dough starts to come together. Slowly add more water as necessary (turning down the mixer speed as you do so) until you have a smooth, moist dough. It shouldn't be too wet or sticky, so keep your eyes peeled. Depending on the humidity and your flour, you might need a bit less water.

Put the dough in a large oiled bowl, cover and let stand until doubled in size, about 2 hours.

Preheat the oven to 350 degrees and line 3 or 4 large rimmed baking sheets with parchment. Punch the dough to deflate and turn it out onto a sparingly floured surface. Divide the dough into 4 equal pieces.

Working with one piece at a time, cut each into balls about the size of a walnut. Roll and stretch each ball using your palms into ropes about 6 " long. Bring the ends of the rope together to make a ring, tucking one end inside the other and pinching together.

Arrange the rings on the baking sheets, leaving about 2 inches between. Brush the rings with oil and bake until golden and firm, about 30 minutes.

Remove to a rack and cool. The taralli will crisp up more as they cool. Store at room temperature in covered container.

Makes about 5 dozen taralli

* Toast nuts for 7 - 10 minutes at 350 degrees