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Home > pages > stevens-recipe-book > bread-recipes > Maple Walnut Whole Wheat and Oat Loaf
Maple Walnut Whole Wheat and Oat Loaf Monday, December 16, 2013, 04:34 PM
Maple Walnut Whole Wheat and Oat Loaf
Yield: 1 Large Round Loaf
- 1 1/2 cups (12 fluid ounces) warm water, 90F - 100°F
- 4 teaspoons active dry yeast
- 2 Tablespoons maple syrup
- 1 1/3 cups (6 1/2 ounces) stone-ground whole wheat flour
- 2 3/4 cups (12 ounces) unbleached all-purpose flour
- 2/3 cup (2 ounces) old fashioned rolled oats
- 2 teaspoons fine sea salt
- 1 cup chopped walnuts
- Additional rolled oats for garnish
- Combine the water, yeast and maple syrup in a bowl. Stir to dissolve the yeast.
- Add the flours, oats, sea salt and half of the walnuts. Knead by hand or in the bowl of a mixer fitted with the dough hook until the dough is smooth, about 5 minutes. Knead in the remaining walnuts.
- Form the dough into a ball and place in a lightly oiled bowl. Cover tightly and let the dough ferment and rise until doubled in bulk, from 1 1/2 to 3 hours, longer in very cold weather.
- Scrape the dough out onto a lightly floured surface. Form it into a tight ball.
- Line a medium sized bowl with a clean cloth dish towel. Sprinkle it with some flour and rolled oats. Place the dough into the bowl. Cover with plastic wrap . Let proof until expanded 1 1/2 times in size, about 30 to 45 minutes.
- Lightly sprinkle the base with more rolled oats. Transfer the ball of dough onto the base. Using a serrated knife, make several cuts on the surface of the dough in a cross hatch pattern.
- Cover with the cloche and bake in a preheated 450°F oven for 30 minutes. Reduce the heat to 400°F and continue baking until the bread is evenly browned and crisp, about 25 to 30 more minutes.
- Cool the bread on a wire rack.
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Original WP Post ID: 7016
Original WP Pub Date: 2013-12-16_163425