CINNAMON-RAISIN-WALNUT WHEAT BREAD
Add this cinnamon flavored bread loaf that's made using raisins and walnuts to your bread basket.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h20m
Yield 24
Number Of Ingredients 11
Steps:
- In large bowl, mix whole wheat flour and yeast. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand 15 minutes.
- Stir in brown sugar, oil, cinnamon, salt and 1 cup of the bread flour; beat until smooth. Stir in enough remaining bread flour, 1/2 cup at a time, until a soft, smooth dough forms.
- Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in walnuts and raisins. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Grease uninsulated cookie sheet with shortening or cooking spray; sprinkle with cornmeal. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
- Heat oven to 375°F. Spray loaf with cool water. With sharp serrated knife, carefully cut 1/4-inch-deep slashes in tic-tac-toe pattern on top of loaf.
- Place in oven; spray with cool water. Bake 35 to 40 minutes or until loaf is dark brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Calories 150, Carbohydrate 24 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Slice, Sodium 200 mg, Sugar 5 g, TransFat 0 g
WALNUT WHOLE WHEAT BREAD
This 100% whole wheat bread, moist and tender, has the nutty taste of both the wheat itself, and walnuts. It's great for sandwiches, or try it toasted and spread with jam at breakfast -- delicious!. From King Arthur Flour, Prep time includes rising time.
Provided by Annacia
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- The recipe directions are written for instant yeast; to use active dry yeast, dissolve it in the water first. Also, be aware that your rising times will be longer.
- Mixing In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured or lightly greased surface, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
- Shaping Transfer the dough to a lightly oiled work surface, and shape it into an 8-inch log. Place the log in a lightly greased 8 1/2 x 4 1/2-inch loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 90 minutes, until it's domed about 1 inch above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.
- Bake the bread in a preheated 350°F oven for about 35 to 40 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow), or measuring its interior temperature with an instant-read thermometer (it should register 190°F at the center of the loaf.) Remove the bread from the oven, and cool it on a wire rack before slicing. Store bread in a plastic bag at room temperature.
WALNUT BREAD
The affinity of walnuts and whole wheat plays out well in this fairly simple loaf. I ramped up the walnut component by mixing in toasted pieces, including ground nuts along with the flour and even adding some walnut oil to the dough. Making this bread is straightforward enough for the home cook to master, and using a mere pinch of yeast will give the dough a nice rise. This dough would also welcome raisins, olives or pieces of figs along with the walnuts. I have found that the best way to introduce ingredients like these is to knead them in after the first rise.
Provided by Florence Fabricant
Categories project, appetizer, side dish
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
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.
WHOLE WHEAT WALNUT BREAD (BREAD MACHINE)
Make and share this Whole Wheat Walnut Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Measure ingredients into baking pan in the order recommended by the manufacturer.
- Insert pan into the oven chamber.
- Select Whole Wheat Cycle.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a wire rack.
- Let cool to room temperature before slicing.
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WALNUT BREAD RECIPE | KING ARTHUR BAKING
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- Dissolve the yeast in the water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Add 1/2 cup (60g) of all-purpose flour and let sit for 10 minutes to give the yeast a chance to get going., Stir in the honey, oil, and salt., Add the remaining 5 1/2 cups (660g) flour, 1 cup (120g) at a time, until the dough has formed a shaggy mass., Turn the dough out onto a lightly floured counter.
- Knead the dough, adding flour as necessary, to form a smooth and satiny ball., Put the dough into a bowl and drizzle with a tablespoon of oil; turn the dough to coat it with the oil., Cover the bowl with plastic wrap or a damp towel.
- Let the dough rise until it is puffy, about 1 1/2 hours., Gently deflate the dough and knead in the walnuts., Divide the dough in half and form each half into a ball.
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- Gently deflate the dough (I just pressed down on it with my fingertips about ten times). Shape it into a log and place it into a lightly greased 8 1/2” x 4 1/2” bread pan. Cover the pan with a clear shower cap (or lightly greased plastic wrap) and let it rise for another 2 hours, until the dough has crowned 1” to 2” over the rim of the bread pan.
- Bake the bread in a preheated 350 degree oven for 40 minutes. (Mine was done at about 35 minutes, so make sure not to over bake). Place a piece of aluminum foil over the top of the pan for the final 20 minutes of baking to make sure the top crust doesn’t burn.
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