With Walnut Day and Baking Day falling on the same date, it felt like the perfect excuse to finally try this walnut-packed loaf from Dean Brettschneider’s “BREAD.” While the ingredient list was fairly simple and the process straightforward, the flavor was surprisingly sophisticated — the sort of bread one might expect to be served at a good restaurant. I suspect the combination of rye flour, malt, and sourdough starter had a lot to do with its depth and complexity. Next time, I’d love to pair it with some Alsatian cheese… and perhaps fold raisins into the dough the time after that.