This is now my basic bread recipe. I know I always say this everytime... but it's sooooo good!! And really easy. It takes a while to make though, 2 hours total rising plus the baking but it's so worth it!! It makes a BIG loaf, it's healthy and you can add stuff to it. Perfect for my "type" of baking.
This recipe comes from here. The "original" had fruit and almonds in it, I used only walnuts because I had a bit too many left over and nothing's worse than having to throw out a bag of walnuts because they went bad. So walnut bread it is. I made the recipe exactly the same as it was on "Food for Poems", but next time I'm gonna try to tweak it with a different kind of oat and maybe I'll add fruits, maple syrup instead of honey would probably work too, who knows...I'm beginning to understand this yeast chemistry thing...
3 cups bread flour
1 cup whole wheat flour
1 cup oats
1 tsp salt
2 tsp rapid-rise yeast
1/4 cup honey
1 1/2 TBSP butter
1 1/4-1 1/2 cup warm water, at 120F.(start with 1 1/4 and add if necessary...)
3/4 cup chopped walnuts.
Throw all the flour, oats, yeast and salt in a big bowl and mix it.
In a different bowl mix warm water, honey and butter and add to the flour mix slowly while stirring with a big fork(or with the dough hook of a mixer).
Ditch the fork and knead on a well floured surface until nice and smooth, about 5-8 minutes. Add the nuts towards the end of that process. Make sure they get all the way to the middle of the dough, knead knead knead...
Put the dough in an oiled bowl, cover with a dish rag and let it rise for 1-1 1/2 hours, until doubled.
Punch it down!
Take it out of the bowl and form into a loaf, but no hardcore kneading!! Gentle...
Place on an oiled baking sheet and let it rise again until doubled, another hour or so...I covered it loosely with plastic wrap.
This is the "after" result:
Bake at 350F on the middle rack for about 35 minutes.
Internal temperature will be 180-190F and it'll sound hollow when tapped.
Cool on a rack, wait at least 30 minutes before slicing(THIS is the hard part, actually...).
I have a feeling I'll be making french toast for breakfast tomorrow...
The walnuts here add a really nice crunch. Not to mention some healthy protein and fats!