Multilayered Walnut Bread - flour

Method

• In a large bowl, combine the flour with the yogurt, canola oil, baking powder, salt and 1/2 cup of water.
• Mix with a wooden spoon until a soft dough forms.
• On a lightly floured work surface, knead the dough until smooth, about 5 minutes.
• Transfer the dough to a clean bowl, cover with a kitchen towel and let stand at room temperature for 1 hour.
• Lightly grease a 10-inch round cake pan.
• Cut the dough into 4 equal pieces.
• Working with 1 piece at a time, on a lightly floured work surface and using a lightly floured rolling pin, roll out the dough to a 14-inch round.
• Transfer to a large rimmed baking sheet and brush the dough with 1/4 cup of the olive oil.
• Scatter one-fourth of the walnuts on top in an even layer.
• Arrange another dough round on top and brush with 1/4 cup of the oil; scatter one-fourth of the nuts on top.
• Repeat the layering with the remaining pieces of dough, olive oil and walnuts.
• Roll up tightly into a long log.
• Transfer the log to the prepared cake pan, forming a big spiral.
• Press gently to flatten, then brush with the beaten egg and sprinkle with caraway seeds.
• Let stand for 20 minutes.
• Preheat the oven to 350.
• Bake the bread for 50 to 60 minutes, until golden and cooked through.
• Transfer to a rack to cool.
• Serve warm or at room temperature.