Our Daily Bread
Buy This Art Print At AllPosters.com
La Belle Cuisine - More Bread Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith,"
Walnut Wheat Bread
"The smell of good bread baking, like the sound of
lightly flowing water,
is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating
Recipe of the Day Categories:
Friday, November 10, 2006
Your patronage of our
affiliate partners supports this web site. We
Walnut Wheat Bread
Bon Appetit Archives
1/4 cup warm water
1 envelope dry yeast
1 cup milk
3 cups (or more) whole wheat flour
2 tablespoons butter, room temperature
1 tablespoon sugar
1 teaspoon salt
1 cup walnut halves
Generously butter large mixing bowl and two 7-by-3-inch loaf pans.
Combine water and yeast in small bowl and let stand until foamy and
proofed, about 10 minutes. Meanwhile, pour 1 cup milk into small
saucepan. Place over
medium-high heat and scald. Let cool to lukewarm.
Stir into yeast mixture.
Combine 3 cups flour with butter, sugar and salt in food processor
mix, using on/off turns just until blended. With machine running, add yeast mixture
through feed tube in a slow, steady stream and mix 60 seconds, adding more flour if
necessary (dough should be slightly sticky at this point).
Turn dough out onto floured surface and knead until smooth and
elastic, about 1 to 2 minutes. Form into a ball. Transfer to prepared bowl, turning to
coat entire surface. Cover with plastic wrap and let rise in warm draft-free area until
doubled in volume, approximately 1 1/4 hours.
Punch dough down and knead several times. Let rest 10 minutes. Turn
dough out onto floured surface and divide in half. Roll each half into
rectangle. Gently push about 13 walnut halves into each.
Roll up rectangles, folding ends
under. Rub top and sides of loaves with softened butter. Transfer to prepared pans. Let
stand in warm, draft-free
area until doubled, 1 hour.
Preheat oven to 375 degrees F. Center walnut half on each loaf for
decoration. Brush tops with melted butter. Bake until loaves sound hollow when tapped on
bottom, about 35 minutes. Transfer to rack to cool. Slice thinly to serve. Makes 2 loaves.
Featured Archive Recipes:
Hearth Loaf (La Fouace aux Noix)
Whole Wheat Buttermilk Bread
Sourdough Whole Wheat
Index - Bread Recipe