Whole Wheat Bread With Raisins And Walnuts
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.25 cups
Water (lukewarm 85°f to 95°f)2 tbsps
Honey1 tbsp
Salt1.5 cups
Whole Wheat Flour1 cup
Rye Flour1 cup
Oat Bran1 tbsp
Unsweetened Cocoa Powder2.5 cups
Bread Flour (about)1 cup
Raisin1 cup
Walnut (chopped)Directions:
1
Stir 1 1/4 cups water and yeast in large bowl to blend
2
Stir in warm milk, honey, and salt, then melted butter
3
Add 1 1/2 cups whole wheat flour and stir vigorously with wood spoon until well incorporated
4
Add 1/2 cup rye flour, oat bran and cocoa powder and stir until well blended
5
Add enough bread flour, 1/2 cup at a time, to form moist and sticky dough, stirring vigorously with wood spoon until well incorporated
6
Mix in raisins and walnuts
7
Cover bowl with plastic wrap
8
For do-ahead version: Refrigerate dough overnight
9
For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 1 hour (do not punch down dough)
10
Spray 9x5x3-inch metal loaf pan with nonstick spray
11
Transfer dough to prepared pan, being careful not to deflate dough
12
Cover loaf pan loosely with plastic wrap
13
Let rise in warm draft-free area until dough is puffed and almost reaches top of pan, about 45 minutes for refrigerated dough and 20 minutes for room-temperature dough
14
Meanwhile, position rack in center of oven and preheat to 500°F
15
Generously spray inside of oven with water (about 8 sprays); immediately place bread in oven
16
Lower oven temperature to 400°F and bake bread until top is deep brown and crusty and tester inserted into center comes out clean, about 45 minutes
17
Cool in pan on rack 10 minutes
18
Turn bread out onto rack and cool completely
19
Stir 1 1/4 cups water and yeast in large bowl to blend
20
Stir in warm milk, honey, and salt, then melted butter
21
Add 1 1/2 cups whole wheat flour and stir vigorously with wood spoon until well incorporated
22
Add 1/2 cup rye flour, oat bran and cocoa powder and stir until well blended
23
Add enough bread flour, 1/2 cup at a time, to form moist and sticky dough, stirring vigorously with wood spoon until well incorporated
24
Mix in raisins and walnuts
25
Cover bowl with plastic wrap
26
For do-ahead version: Refrigerate dough overnight
27
For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 1 hour (do not punch down dough)
28
Spray 9x5x3-inch metal loaf pan with nonstick spray
29
Transfer dough to prepared pan, being careful not to deflate dough
30
Cover loaf pan loosely with plastic wrap
31
Let rise in warm draft-free area until dough is puffed and almost reaches top of pan, about 45 minutes for refrigerated dough and 20 minutes for room-temperature dough
32
Meanwhile, position rack in center of oven and preheat to 500°F
33
Generously spray inside of oven with water (about 8 sprays); immediately place bread in oven
34
Lower oven temperature to 400°F and bake bread until top is deep brown and crusty and tester inserted into center comes out clean, about 45 minutes
35
Cool in pan on rack 10 minutes
36
Turn bread out onto rack and cool completely