Saturday, 26 January 2013

Whole Wheat Walnut and Oat Bread

I made this bread as a complement to my carrot and coriander soup, and also as a way to use walnuts up in recipes so that I would actually enjoy eating them. I can say with the full support of my three husbands that it was a wild success on both accounts! I hope everyone enjoys making and eating this delicious bread.

Preheat oven to 435F.

In a small bowl mix 2tsp yeast and 1tsp white sugar, and add 1/4C warm water. Leave for about 5-10 minutes or until frothy.

Put 1 1/4C (one and a quarter) warm water in a large bowl, and stir in the yeast mixture. Add 1tsp dark brown sugar, 1/4C old fashioned oats, and 2C whole wheat flour. Stir to combine.

Mix 2tbsp olive oil to dough and stir to combine. Finely chop 1/2C walnuts and toast; stir walnuts into dough. Make sure they're distributed evenly!

Then, begin adding all-purpose flour (between 2 and 3C) by the half-cup until the dough is soft and no longer sticky. Knead as you incorporate, and slap the dough a lot while you knead.

Put in greased or floured bowl, cover with a towel and let rise for an hour or two, until doubled in size. Knead it down, shape it into a loaf and place it on a greased baking tray (I put foil on my trays and spray the foil with Pam). If you like, you can wet the top of the loaf and top it with more oats (or poppyseeds!). Cover loaf with towel and let rise for 30-45 minutes.

Bake in oven for 30 minutes, and make sure to tap the bottom to make sure it sounds hollow! If it doesn't, put it back in and check every 5-10 minutes.

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