This is a variation on a hazelnut-cracked wheat recipe... It is a beautiful and tasty bread. I developed this recipe today from another one that I've been making with some success. It's dangerous to tinker but I'll let you know how it turns out...
Later that same day... Mmmm, this one's a keeper! The texture is like a soft cracked wheat, but with lots of crunch from the nuts and seeds. Here's what the finished product looked like.
Ingredientes
- ¼ cup cracked wheat, steeped for 10 minutes in ⅛ cup boiling water
- 2¼ tsp active dry yeast
- 1 TB gluten
- 1 cup warm milk (110 degrees)
- ⅛ cup honey (or packed brown sugar, or molasses)
- ⅛ cup softened butter
- 1 tsp salt
- 1¾ cups (222 grams) white bread flour
- 1 cup (130 grams) whole wheat flour
- ¼ cup (34 grams) 10 Grain flour (I use Bob's Red Mill brand)
- ⅜ to ½ cup of chopped hazelnuts, sunflower seeds, & flax seeds
- Egg wash (whites only, yolks, mixed, your choice)
Preparación
• Prepare the cracked wheat (as noted above)
• Place the yeast, honey and gluten in a small mixing bowl, pour the warmed milk over. Stir together and let dissolve & proof for 3-5 mins.
• Add salt, butter and about ¾ cup of the white flour.
• Blend until moistened then beat for 2 minutes on high speed.
• Add the whole grain flours and the prepared cracked wheat. Stir together then add in enough of the remaining white flour to make a good dough. A bit more flour might be necessary while kneading.
• Turn the mess out onto a half sheet and knead for 5-8 minutes until a smooth, elastic, but still-slightly-tacky dough has developed. Place the dough ball in an oiled bowl, roll it over to coat it and then cover the bowl – let it rise in a warm draft-free place for at least 45 minutes or more until the dough has doubled in size.
• Fold the dough down. Sprinkle the dough with the nut and seed mixture, and knead it into the dough. Cover and let rest 10 minutes. Form into a round or a loaf – cover loosely* and let rise for about 45 minutes. If using a loaf pan or other containment, grease it well. Prior to the last rise, brush the top of the formed dough with an egg wash, and sprinkle with any remaining cracked wheat and seeds, etc. I slash the dough diagonally with a sharp knife at this time also.
* Cover loosely means don't cover it up so tightly that it interferes with the rise. I lay a piece of Saran Wrap loosely over the loaf pan, and adjust it (lift it gently) as the dough rises to keep it from sticking to the dough and retarding the rise.
• Preheat the oven to 375 and bake the loaf for about 30 to 35 minutes until the internal temperature registers at 190 degrees or above. Cool on rack. Makes one loaf, great for sandwiches or toast, french toast, you name it.
• Notes: For the 2nd rise particularly, do not overdo the rise time – only long enough that the dough has almost doubled. If you let it sit too long, its structure will weaken and your bread will collapse in the oven. I typically use a 9x5 loaf pan and this dough will usually rise about 2 inches or so above the rim at 45 mins (these are my results given the conditions in my home -- I let the dough rise in a room that is uncooled, with no drafts, and is usually 85-90 degrees F).
Also, it is important to use all ingredients at room temperature – not cold from a freezer or refrigerator. About 75 to 110 degrees -- optimum conditions for growing mold and fungus, because that's exactly what yeast is... :) No need to melt the butter, but softened will help in blending.
Update 2013: I've developed a dislike for hazelnuts -- so I don't use them in this recipe anymore. I would still use other varieties though.
Later that same day... Mmmm, this one's a keeper! The texture is like a soft cracked wheat, but with lots of crunch from the nuts and seeds. Here's what the finished product looked like.
Ingredientes
- ¼ cup cracked wheat, steeped for 10 minutes in ⅛ cup boiling water
- 2¼ tsp active dry yeast
- 1 TB gluten
- 1 cup warm milk (110 degrees)
- ⅛ cup honey (or packed brown sugar, or molasses)
- ⅛ cup softened butter
- 1 tsp salt
- 1¾ cups (222 grams) white bread flour
- 1 cup (130 grams) whole wheat flour
- ¼ cup (34 grams) 10 Grain flour (I use Bob's Red Mill brand)
- ⅜ to ½ cup of chopped hazelnuts, sunflower seeds, & flax seeds
- Egg wash (whites only, yolks, mixed, your choice)
Preparación
• Prepare the cracked wheat (as noted above)
• Place the yeast, honey and gluten in a small mixing bowl, pour the warmed milk over. Stir together and let dissolve & proof for 3-5 mins.
• Add salt, butter and about ¾ cup of the white flour.
• Blend until moistened then beat for 2 minutes on high speed.
• Add the whole grain flours and the prepared cracked wheat. Stir together then add in enough of the remaining white flour to make a good dough. A bit more flour might be necessary while kneading.
• Turn the mess out onto a half sheet and knead for 5-8 minutes until a smooth, elastic, but still-slightly-tacky dough has developed. Place the dough ball in an oiled bowl, roll it over to coat it and then cover the bowl – let it rise in a warm draft-free place for at least 45 minutes or more until the dough has doubled in size.
• Fold the dough down. Sprinkle the dough with the nut and seed mixture, and knead it into the dough. Cover and let rest 10 minutes. Form into a round or a loaf – cover loosely* and let rise for about 45 minutes. If using a loaf pan or other containment, grease it well. Prior to the last rise, brush the top of the formed dough with an egg wash, and sprinkle with any remaining cracked wheat and seeds, etc. I slash the dough diagonally with a sharp knife at this time also.
* Cover loosely means don't cover it up so tightly that it interferes with the rise. I lay a piece of Saran Wrap loosely over the loaf pan, and adjust it (lift it gently) as the dough rises to keep it from sticking to the dough and retarding the rise.
• Preheat the oven to 375 and bake the loaf for about 30 to 35 minutes until the internal temperature registers at 190 degrees or above. Cool on rack. Makes one loaf, great for sandwiches or toast, french toast, you name it.
• Notes: For the 2nd rise particularly, do not overdo the rise time – only long enough that the dough has almost doubled. If you let it sit too long, its structure will weaken and your bread will collapse in the oven. I typically use a 9x5 loaf pan and this dough will usually rise about 2 inches or so above the rim at 45 mins (these are my results given the conditions in my home -- I let the dough rise in a room that is uncooled, with no drafts, and is usually 85-90 degrees F).
Also, it is important to use all ingredients at room temperature – not cold from a freezer or refrigerator. About 75 to 110 degrees -- optimum conditions for growing mold and fungus, because that's exactly what yeast is... :) No need to melt the butter, but softened will help in blending.
Update 2013: I've developed a dislike for hazelnuts -- so I don't use them in this recipe anymore. I would still use other varieties though.
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