I printed this one out when Billy was here - thinking we might make it; but we were having too much fun.
I made this last week and Bob said I could just rotate between this and popcorn bread as far as he was concerned. It toasts beautifully, and is nice and moist. See my notes at the end of the recipe.
Five-Grain Bread with Walnuts
adapted from Carol Field
Makes 2 9 X 5-inch loaves
1 1/4cups (300 grams) walnut pieces
3 3/4 teaspoons active dry yeast or 1 1/2 small cakes (27 grams) fresh
yeast
1/4 cup warm water
3 cups water, room temperature
3 3/4 cups (500 grams) unbleached all-purpose flour
1 1/4 cups (125 grams) oat flour or finely ground rolled oats
1 cup plus 2 tablespoons (125 grams) rye flour
1 cup less 1 tablespoon (125 grams) whole-wheat flour
3/4 cup (125 grams) brown rice flour
1 tablespoon plus 1 teaspoon (20 grams) salt
Toast the walnuts for 10 minutes in a 400° F oven; then chop in a food processor fitted with the steel blade or with a sharp knife to the size of a fat rice kernel. Do not grind them finely.
Stir the yeast into the warm water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in 3 cups water. Stir in the flours, walnuts, and salt with the paddle. Mix until the dough comes together. Change to the dough hook and knead for 3 to 4 minutes at medium speed until firm and elastic but still slightly sticky. Finish kneading briefly by hand on a surface floured with all-purpose flour.
First Rise. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
Shaping and Second Rise. Turn the dough out onto a lightly floured surface. The dough should be moist, firm, and noticeably elastic, if slightly sticky. Cut the dough in half and shape each half into an oval loaf to fit a loaf pan. Place the loaves in the oiled pans (preferably glass), cover with a heavy towel, and let rise until truly doubled and fully above the tops of the pans, 1 to 1 ¼ hours.
Baking. Heat oven to 400° F. Slash a pattern in the top of the loaves. One baker in Milan cuts the shape of a stalk of grain on the top; elsewhere bakers make 3 parallel slashes. Bake 40 to 45 minutes; bake the last 5 to 10 minutes out of the pans on a baking stone or baking sheet to brown the bottoms and sides. Cool completely on a rack.
I didn't have finely ground oats so I tossed 50% rolled oats and 50% wheat flakes in the food processor and processed until they were fairly fine. I didn't have brown rice flour - used spelt flour instead. I think you can use whatever grains you have on hand - just keeping the measurements per each. It also needs more salt - and I'll leave this to each of you to determine.
I made one sandwich loaf and two baguettes. This bread is amazing - reminds me of the walnut bread sandwiches I used to get at Frederick & Nelson's back in the 60's (excellent with their crab salad!).
I made this last week and Bob said I could just rotate between this and popcorn bread as far as he was concerned. It toasts beautifully, and is nice and moist. See my notes at the end of the recipe.
Five-Grain Bread with Walnuts
adapted from Carol Field
Makes 2 9 X 5-inch loaves
1 1/4cups (300 grams) walnut pieces
3 3/4 teaspoons active dry yeast or 1 1/2 small cakes (27 grams) fresh
yeast
1/4 cup warm water
3 cups water, room temperature
3 3/4 cups (500 grams) unbleached all-purpose flour
1 1/4 cups (125 grams) oat flour or finely ground rolled oats
1 cup plus 2 tablespoons (125 grams) rye flour
1 cup less 1 tablespoon (125 grams) whole-wheat flour
3/4 cup (125 grams) brown rice flour
1 tablespoon plus 1 teaspoon (20 grams) salt
Toast the walnuts for 10 minutes in a 400° F oven; then chop in a food processor fitted with the steel blade or with a sharp knife to the size of a fat rice kernel. Do not grind them finely.
Stir the yeast into the warm water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in 3 cups water. Stir in the flours, walnuts, and salt with the paddle. Mix until the dough comes together. Change to the dough hook and knead for 3 to 4 minutes at medium speed until firm and elastic but still slightly sticky. Finish kneading briefly by hand on a surface floured with all-purpose flour.
First Rise. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
Shaping and Second Rise. Turn the dough out onto a lightly floured surface. The dough should be moist, firm, and noticeably elastic, if slightly sticky. Cut the dough in half and shape each half into an oval loaf to fit a loaf pan. Place the loaves in the oiled pans (preferably glass), cover with a heavy towel, and let rise until truly doubled and fully above the tops of the pans, 1 to 1 ¼ hours.
Baking. Heat oven to 400° F. Slash a pattern in the top of the loaves. One baker in Milan cuts the shape of a stalk of grain on the top; elsewhere bakers make 3 parallel slashes. Bake 40 to 45 minutes; bake the last 5 to 10 minutes out of the pans on a baking stone or baking sheet to brown the bottoms and sides. Cool completely on a rack.
I didn't have finely ground oats so I tossed 50% rolled oats and 50% wheat flakes in the food processor and processed until they were fairly fine. I didn't have brown rice flour - used spelt flour instead. I think you can use whatever grains you have on hand - just keeping the measurements per each. It also needs more salt - and I'll leave this to each of you to determine.
I made one sandwich loaf and two baguettes. This bread is amazing - reminds me of the walnut bread sandwiches I used to get at Frederick & Nelson's back in the 60's (excellent with their crab salad!).
You only live once . . . but if you do it right once should be enough!