Toasted hazelnut oat bread
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Toasted hazelnut oat bread
  Bread    Oats  
Last updated 6/12/2012 1:26:49 AM. Recipe ID 61418. Report a problem with this recipe.
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      Title: Toasted hazelnut oat bread
 Categories: Breads
      Yield: 2 Loaves
 
  1 1/2 c  Warm water, 105 to 110 F.
  1 1/2 tb Active dry yeast
    1/4 c  Honey
    1/4 c  Butter
  1 1/2 ts Salt
    1/3 c  Non-fat dry milk
  2 1/2 c  All-purpose white flour
      1 c  Whole wheat flour
      1 c  Oat bran
      1 c  Finely ground hazelnuts
           -(roasted Oregon hazelnuts)
      2 tb Coarsely chopped hazelnuts
           -(Oregon hazelnuts)
      2 tb Oatmeal

MMMMM-------------------------EGG GLAZE------------------------------
      1    Egg yolk
      2 ts Water
      1 pn Salt
 
  Yield: Two 20-ounce loaves.
  
  Whisk glaze ingredients together. Cover and refrigerate. Stir
  together the warm water, yeast and honey. Let stand until foamy,
  about 5 minutes. Mix in butter, salt, non-fat dry milk and 2 cups of
  the white flour. Beat until smooth and creamy. Beat in remaining
  white flour, whole wheat flour, oat bran and ground hazelnuts. Knead
  until smooth and elastic. Cover and let rise until doubled in bulk.
  Punch down and turn out onto lightly floured surface. Divide dough in
  half and shape into two round loaves, about 7 inches in diameter.
  Cover and let rise until almost doubled and a slight indentation
  remains when lightly touched with fingertip. Brush loaves with egg
  yolk glaze and sprinkle each loaf with 1 tablespoon oatmeal and 1
  tablespoon coarsely chopped hazelnuts. Bake in a 350 oven for 25
  minutes, or until golden.
  
  * COOKFDN brings you this recipe with permission from: * Oregon
  Hazelnut Industry and The Hazelnut Marketing Board
 




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Recipe ID 61418 (Apr 03, 2005)

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