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Honey Whole Wheat Nut Bread
in Diana's Recipe Book
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|Servings: Makes 1 loaf|
Try substituting walnuts for the pine nuts in this very tasty bread, and serve with butter and honey or a creamy soft cheese such as a nice mild brie.
2 to 2-1/2 cups all-purpose flour
1 cup whole wheat flour
1 package fast rising yeast
1 teaspoon salt
1/2 teaspoon ground ginger
3/4 cup buttermilk
1/4 cup honey
1/4 cup water
2 tablespoons unsalted butter
1/2 cup lightly toasted pine nuts
or use 1/2 cup walnuts, toasted, and coarsely chopped
In large bowl, combine 1-1/2 cups all-purpose flour, whole wheat flour, undissolved yeast, salt and ground ginger. Heat buttermilk, 1/4 cup honey, water and butter until very warm (120° to 130°F/50° to 55° C); stir into dry ingredients. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in pine nuts.
Shape dough into 5-inch round loaf. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes. With sharp knife, make 4 slashes (1/2-inch deep) in crisscross fashion across top of loaf. Bake at 350 °F (180 C) for 35 to 40 minutes or until done. Remove from oven; brush top of loaf with honey. Remove from sheet; cool on wire rack.
Bread Machine Variation (all-size machines):
Measure 2 cups all-purpose flour, 1 cup whole wheat flour and other ingredients into bread machine pan as suggested by manufacturer; use. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle. Shape dough and proceed as directed.
Makes 1 loaf.
|Date: October 20, 2002|