WALNUT BREAD:
2 cups whole-wheat flour
2 ½ cups all purpose flour
2 ½ tsp. salt
1 tbsp. yeast
¼ cup honey
½ cup each whole walnuts & raisins
1 cup warm water + 1 tsp. sugar
1 cup warm milk
egg wash
Proof yeast for 10 minutes with ½ cup warm water with sugar
added. Stir down and let stand 5 minutes
more.
Put whole-wheat flour, 2 cups all purpose flour and
salt into mixing bowl of standing mixer with dough hook attached. Turn machine to Speed 2 and swirl mixture for
a few seconds. With machine running, add yeast water, warm milk, ½ cup warm
water and honey into flour. Continue beating, adding ½ cup of flour until dough
clings to hook and cleans sides of bowl. Knead dough on Speed 2 for 2 minutes
more.
Remove dough to work surface. Add in walnuts and
raisins, kneading dough slightly to incorporate. Transfer dough to greased
bowl, turning dough to grease it all over. Cover dough with tea towel and let
it rise in a warm place for 1 to 1 ½ hours, or until it has doubled in bulk.
Punch dough down, and turn it out onto floured
surface. Cut into 2 pieces. Cover with towel
and rest for 25 minutes. Shape each piece into a loaf to fit into greased loaf pan.
Cover and rise in warm place for 30 minutes or 1 hour, or until dough has risen
over the rim of the pan.
Brush tops with egg-wash. Bake in preheated 400
degrees F oven for 40 to 45 minutes until done.
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