Walnut bread
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Walnut bread
  Bread    Walnuts  
Last updated 6/12/2012 12:58:26 AM. Recipe ID 21196. Report a problem with this recipe.
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      Title: Walnut bread
 Categories: Breads
      Yield: 4 Servings
  2 1/2 c  Lukewarm water
      1 pk Active dry yeast
      2 tb Honey
  5 1/2 c  Whole wheat flour
      2 ts Salt
    1/3 c  Walnut oil
      4 c  (about 1 lb) walnuts, 2 of
           The cups toasted
           (spread nuts on ungreased
           Baking sheet and place them
           In a
    350    Oven for 7 to 10 minutes,
           Until golden brown), finely
    1/2 c  (approximately) unbleached
           Flour for kneading
           Egg wash----
      1 lg Egg white beaten with 1 tsp
  Pour the lukewarm water into a large bowl and sprinkle on the yeast.
  Wait 5 minutes, then stir in the honey and 3 1/2 cups of the whole
  wheat flour. Stir the mixture vigorously for 1 minute, then cover it
  with plastic wrap and set this sponge aside in a warm, draft-free
  spot for 15 minutes. After 15 minutes, stir the salt, oil, and the 2
  cups of finely chopped toasted walnuts into the sponge.  Stir in the
  remaining whole wheat flour 1/2 cup at a time until you have a
  kneadable dough; you may have to work the last bit of whole wheat
  flour into the dough with the back of a wooden spoon.
  Flour your work surface with some of the unbleached flour and turn the
  dough out onto it.  With floured hands, knead the dough for 10
  minutes, using as much of the unbleached flour as necessary to keep
  the dough from sticking; don't knead too roughly, because this dough
  is a little sticky. Place the dough in a lightly oiled bowl, turning
  it to coat the entire surface.  Cover the bowl with plastic wrap and
  set the dough aside in a warm, draft-free spot until doubled in bulk,
  1 to 1 1/2 hours. Lightly butter 2 large, heavy baking sheets,
  preferably dark ones, and set them aside. Once the dough has doubled,
  punch it down and knead briefly, then divide the dough into quarters
  (or half if you're making 2 larger loaves.) Working with one piece of
  dough at a time, knead it into a ball. Put 1/2 cup of the remaining
  untoasted chopped walnuts on a piece of wax paper. Brush the entire
  surface of the dough with the egg white wash, then roll the dough in
  the nuts, coating the whole thing. Place the ball seam down on the
  baking sheet. Repeat for the other pieces of dough, coating each one
  with 1/2 cup nuts.  It isn't necessary to cover the loaves, but put
  them aside in a warm, draft-free spot until doubled in bulk, 40 to 50
  minutes. About 15 minutes before that point, preheat the oven to 375
  degrees. Bake the loaves for 45 minutes, then transfer them to a rack
  to cool before slicing. Store leftovers in a plastic bag. Note: If
  you're making 2 loaves, use 4 1/2 by 8 1/2 inch loaf pans. Coat each
  with 1 cup of untoasted nuts, if you like, before placing them in the
  pans. Or knead the halves into balls, coat them with walnuts, and
  Grains by Ken Haedrich.  "This bread is full of walnuts - inside and
  outside with walnut oil to accentuate the dominant theme It bakes up
  dark and dense and slices nice and thin for sandwiches It would be
  right at home on holiday buffet table, next to a cold cut platter or
  some cream cheese spreads.  This bread makes great toast too If you
  plan to use this bread as a family loaf, not for gifts or parties,
  you might want to skip the extra step of the walnut crust "

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Recipe ID 21196 (Apr 03, 2005)

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