Tuesday, May 8, 2012

Whole Wheat Fruit and Nut Bread

Whole Wheat Fruit and Nut Bread
Looking for a hearty, yet sweet loaf of bread?  This Whole Wheat Fruit and Nut Bread is your answer.  This isn't a quick loaf of bread to make, as there is a fair bit of chopping, but it sure does taste good!  Paired with a cup of tea, I think my Grandpa would agree that this would make a great mid morning snack.

Ingredients for Whole Wheat Fruit and Nut Bread:
(adapted from Whole Grain Gourmet)


2 1/4 tsp active dry yeast
1/4 tsp sugar
1/4 c warm water, (110 to 115 F)
3 1/2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1/2 tsp salt
1 Tbs brown sugar
3 Tbs honey
3/4 c warm milk, (110 to 115 F)
1/4 c unsalted butter, melted
1 egg
1 c walnuts, chopped
1/2 c cranberries
1/2 cup prunes, chopped
1 egg white mixed with 1 tablespoon water
About a tablespoon of each of the following to sprinkle on top of the bread before baking:
 flaxseeds, finely chopped walnuts, Joseph's Grainery Cracked Wheat Cereal, chia seeds and rolled oats

1 Tbs unsalted butter, melted (for brushing the top of the baked bread)

Directions:  Prepare a loaf pan with non-stick spray.  Mix the dry yeast and sugar in 1/4 cup warm water. Let the mixture sit until it bubbles (about 5 minutes).

In large bowl, combine 2 cups flour, salt, brown sugar, honey, warm milk, 1/4 cup melted butter, and yeast mixture. Beat 4 minutes at medium speed of mixer with bread attachment, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 30 seconds at medium speed. Add nuts, fruit, seeds and 1/2 cup more flour. Beat 4 minutes at high speed. Add about 1/2 cup more flour, enough to make a soft dough that is not too sticky. Beat 6 minutes at high speed. Take dough out of bowl, spray bowl with olive oil spray then spray both sides of dough with spray.

Place bowl with dough in cold oven and cover bowl with kitchen towel. On a shelf below the dough, place a pan with hot water. Let rest 10 minutes inside oven.

Remove dough from oven and roll into 12x8 rectangle on cutting board, then roll up tightly into jelly roll, beginning on short end of dough. Pinch seam and ends to seal.  Place seam side down in greased loaf pan and back in oven to rise for about 2 hours until double in size. Make sure to add fresh hot water to the pan in the oven.

Once dough has risen, remove dough from oven along with the pan containing hot water. Turn oven on to 350 F. Brush top of dough with egg white mixture. Sprinkle with flaxseeds, finely chopped walnuts, Joseph's Grainery Cracked Wheat Ceral, chia seeds and rolled oats. Brush on a little more egg white mixture so the oats will stick to top of bread. Sprinkle turbinado sugar all over the top.

Bake bread for 30 to 35 minutes or until golden. Remove bread from pan and cool on wire rack. Brush top with melted butter. Let cool completely before slicing...or you'll have a mess on your hands.


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