Walnut Bread


Serves: 5
Total Calories: 674
Yield: 1 Medium Loaf

Ingredients

1 tablespoon (1 packet) active dry yeast
1 1/2 cups lukewarm water
1 tablespoon salt
1 3/4 cups white unbleached flour
1/2 cup rye flour
3/4 to 1 1/2 cups whole wheat flour
1 cup coarsely chopped walnuts

Directions:

1. Place the yeast and water in a dishpan or large bowl and stir with a wooden spoon until yeast is dissolved. Add the salt, white flour, and rye flour, and stir until well mixed. Cover and let sit at room temperature for about 20 minutes, or until the mixture begins to rise.

2. Add 1/2 cup of whole wheat flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for about 10 minutes, or until the dough is smooth and elastic. Flatten the dough, sprinkle with walnuts, and work them into the dough until well distributed. Shape the dough into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Thoroughly grease (with oil or butter) an 8-x-4-inch bread pan and set aside.

4. Punch down the risen dough, knead a minute, and form into a flattened rectangle that is a little longer than the pan. Starting at one of the long sides, tightly roll up the rectangle. Pinch the seam together, turn the loaf over, and tuck the ends under neatly. Place seam-side down in the prepared pan, cover, and let rise about 30 minutes, or until doubled in bulk.

5. Place the pan in a preheated 400ºF oven and bake for about 50 minutes, or until the loaf is brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 674
Calories from Fat: 146

This Walnut Bread recipe is from the Great Natural Breads Made Easy Cookbook. Download this Cookbook today.




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