Walnutryebread Recipes

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.

Steps:

• Toast walnuts in an oven or under the broiler. Set aside to cool.
• Place yeast in a large mixing bowl. Mix salt into 2 cups (473 milliliters) lukewarm water. Stir into yeast. Stir in maple syrup and 2 tablespoons oil.
• Measure 1 cup of the toasted walnuts, place in a food processor with 2 tablespoons of the whole-wheat flour and process until finely ground. Add to bowl along with remaining whole-wheat flour. Stir with a wooden spoon.
• Add bread flour 1/2 cup at a time until dough forms and leaves the sides of the bowl. (At this point you're better off mixing with your hands.) Turn dough out onto a floured work surface. Continue adding bread flour, kneading as you go, until you have a dough that's a bit on the soft side, only slightly sticky and easy to handle.
• Clean out your bowl, coat it with 1 tablespoon oil, and place dough back into the bowl, turning it so it's oiled all over. Cover with a cloth and set aside to rise until doubled, about 1 1/2 hours.
• Punch the dough down, add remaining toasted walnuts and lightly knead them into the dough. Dust a spacious baking sheet with cornmeal. Divide the dough in half, shape into 2 balls and place on the baking sheet. Cover loosely and let rise for an hour.
• Place the oven rack in the lowest position and heat oven to 450 degrees. Slash the tops of the breads with a razor or a lame (a baker's blade). Do not be tentative about this step; your slashes should be a good half-inch deep, done with a firm, even hand.
• Place the baking sheet in the oven. Throw a handful of ice cubes on the floor of the oven to create steam. Bake 20 minutes. By this time the breads should be a nice honey-brown. Brush them with remaining 1 tablespoon oil, reduce heat to 350 degrees, add more ice cubes and bake about 25 minutes longer, until the breads are well browned and sound hollow when tapped. Allow to cool at least 1 hour before cutting.

Steps:

• add ingredients (EXCEPT NUTS) to your bread machine in this order.
• set loaf size, crust and bake on whole wheat or fruit/nut cycle.
• after 5 minutes check to see that dough is in a smooth ball.
• if too dry add water 1 tsp at a time, if too wet add flour 1 tsp at a time.
• add nuts when machine beeps, or at the end of the cycle.
• cool on a rack before slicing.

Steps:

• To make glaze: Using a food processor, process egg and 1/2 teaspoon salt with steel knife for 2 seconds.
• Remove and set aside but do not clean work bowl before proceeding.
• To make bread: Grease or oil large bowl and set aside.
• Combine water, brown sugar and yeast in measuring cup stirring to blend.
• Let stand until foamy (10 minutes).
• Using a food processor with steel knife in the same workbowl, combine 2-1/2 cups bread flour, whole wheat flour, oil and salt.
• While machine is running pour yeast mixture through feed tube and blend (40 seconds or until dough cleans inside of bowl).
• *Ifdough is too wet add reserved 1/2 cup flour to bowl (1 tablespoon at a time until it looks uniformly moiste and elastic).
• Push dough down onto the blade and add walnuts.
• Mix 10 seconds.
• Do not overprocess.
• Transfer dough to plastic bag and press loose walnuts into dough.
• Shape dough into ball and transfer to oiled bowl, turning to coat.
• Cover bowl with damp towel or plastic wrap.
• Let rise until doubled (1 hour).
• Grease large baking sheet.
• Punch dough down.
• Turn out onto floured bread board.
• Shape dough into smooth ball.
• Cover with plastic wrap.
• Let rise until doubled (40 minutes).
• Preheat oven to 400-degrees F.
• Slash top of dough twice to make an"x" and brush with glaze.
• Bake 35-45 minutes or until bread is brown and sounds hollow when thumped.

Steps:

• Stir warm water, sugar, and yeast in a small bowl until yeast is dissolved. Let mixture stand until foamy, about 5 minutes. Brush a large bowl with oil and set aside.
• Place flours, 1 cup dried figs, fennel seeds, and salt in another bowl. Add yeast mixture; bring mixture together with your hands. Turn out dough onto a lightly floured work surface; knead until smooth and elastic, about 5 minutes.
• Transfer dough to oiled bowl, and cover loosely with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 1 hour.
• Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface, and knead in walnuts and remaining 1 cup dried figs (be aggressive with the dough to work in nuts and figs). Shape dough into a ball; pull seams in toward bottom to stretch and smooth top.
• Brush a baking sheet with oil; place dough in the middle. Loosely cover with a piece of lightly oiled plastic wrap. Let dough rise in a warm place until almost doubled in bulk, about 40 minutes.
• Bake until bread is light golden brown, about 30 minutes. Loosely tent with foil, and continue to bake until an instant-read thermometer inserted in the bottom of loaf registers 180 degrees and comes out clean, about 30 minutes more. Immediately transfer loaf to a wire rack; let cool completely before slicing.

Steps:

• Combine the yeast, sugar and water in a bowl, and let stand for 5 minutes. When the mixture is foamy, stir in the remaining ingredients. Knead the dough for 8 to 10 minutes in a mixer with a dough hook or by hand until it is smooth, shiny and elastic. (The dough can also be made in a food processor.) Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in bulk.
• Punch the dough down, roll it into 2 oblongs (about 8 inches long, 4 inches wide and 3 inches high), and place in oiled loaf pans. Let rise for 30 minutes or until doubled in bulk.
• Preheat the oven to 375 degrees.
• Bake for 25 to 35 minutes, or until the crust is crisp and the loaf sounds hollow when tapped. Let cool before slicing.

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed., Grease a baking sheet; sprinkle with cornmeal. When cycle is completed, turn dough onto a lightly floured surface. Knead in raisins and walnuts. Shape into a round loaf; transfer to prepared pan. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°., Bake 30-35 minutes or until dark golden brown. Remove from pan to a wire rack to cool.

Steps:

• Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Let cool.
• Combine milk and sugar in large bowl. Sprinkle yeast over; stir to blend. Let stand until foamy, about 10 minutes. Transfer to processor. Mix in onion mixture, salt and 1 cup flour. Blend in enough remaining flour, 1 cup at a time, to form smooth ball. Transfer dough to floured work surface and knead until smooth and elastic, about 3 minutes. Shape dough into ball.
• Butter large bowl. Place dough in bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 45 minutes.
• Butter heavy large baking sheet. Punch down dough. Turn out onto floured work surface. Sprinkle walnuts over; knead to incorporate. Divide dough in half. Shape each half into 6-inch round loaf. Place dough rounds on prepared baking sheet, spacing 4 inches apart. Flatten slightly. Cover with dry towel. Let rise in warm draft-free area until almost doubled in volume, about 45 minutes. Preheat oven to 400°F. Bake until loaves are golden brown and sound hollow when tapped on bottom, about 25 minutes. Transfer to racks; cool. Serve at room temperature.