Oregon Honey Hazelnut Whole Wheat Bread Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Whole wheat flour | 2 Cup (16 tbs) | |
| Hazelnuts | 1/2 Cup (16 tbs), finely chopped | |
| Honey | 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon, softened | |
| Yeast | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Warm water | 2 Cup (16 tbs) | |
| 1 to 1 1/2 cups fine whole wheat flour | ||
Directions
COMBINE THE ALL-PURPOSE flour and the coarse whole wheat flour in a large bowl.
Stir in the hazelnuts, honey, butter, yeast, and salt.
Gradually add the warm water, stirring well to incorporate.
Stir in 1 cup of the fine whole wheat flour until well mixed, then add enough of the remaining flour to form a smooth and moist, but not sticky, dough.
Knead the dough for a few minutes, then cover it with a damp cloth and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
PUNCH DOWN THE DOUGH and knead to remove as much air as possible.
Cut the dough in half and gently form each half into a round about 6 inches across.
Set the rounds on a lightly greased baking sheet.
Make shallow slashes in the top of each round.
Cover the loaves with a cloth and let rise for 20 to 30 minutes longer.
PREHEAT THE OVEN to 400°F.
BAKE until the bread is nicely browned and a loaf sounds hollow when tapped on the bottom, 25 to 30 minutes.
Transfer to a wire rack to cool.
Stir in the hazelnuts, honey, butter, yeast, and salt.
Gradually add the warm water, stirring well to incorporate.
Stir in 1 cup of the fine whole wheat flour until well mixed, then add enough of the remaining flour to form a smooth and moist, but not sticky, dough.
Knead the dough for a few minutes, then cover it with a damp cloth and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
PUNCH DOWN THE DOUGH and knead to remove as much air as possible.
Cut the dough in half and gently form each half into a round about 6 inches across.
Set the rounds on a lightly greased baking sheet.
Make shallow slashes in the top of each round.
Cover the loaves with a cloth and let rise for 20 to 30 minutes longer.
PREHEAT THE OVEN to 400°F.
BAKE until the bread is nicely browned and a loaf sounds hollow when tapped on the bottom, 25 to 30 minutes.
Transfer to a wire rack to cool.
Chef
