Nutty Wheat Bread

*Nutty Wheat Bread*
Makes 2 loaves

A delicious light textured bread with the nuttiness of wheat germ and toasted walnuts added.

3 1/2 to 4 cups plain flour
1 tsp salt
2 pkg of rapid rise dry yeast (4 1/2 tsp)
1 1/2 cups milk
1/2 cup water
1/3 cup runny honey
1/4 cup butter
1 1/2 cups whole wheat flour
2/4 cup chopped toasted walnuts
1/4 cup wheat germ

Butter two 8 by 4 inch loaf pans.  Set aside.

Measure 2 cups of the plain flour into a large bowl, combine with the salt and yeast, mixing together well.  Combine the milk, water, honey and butter in a saucepan.  Warm to melt the butter and melt the honey.  (120 -130*F)  Add the warm liquid to the flour mixture.  Blend at low speed with an electric hand whisk until moistened, then at .medium speed for two minutes.  Add the whole wheat flour, another 1 cup of plain flour, the walnuts and wheat germ by hand.

Tip out onto a floured surface and knead in the remaining 1/2 to 1 cup of flour until the dough is smooth and elastic, about 5 minutes.  Place dough into a greased bowl, turning to grease the top, cover loosely with plastic wrap or a tea towel and leave to rise in a warm place for about an hour, until light and doubled in size.

Punch down the dough several times to remove all air bubbles.  Divide the dough in half.  Roll each half out on a lightly floured surface to a 10 by 8 inch rectangle.  Starting with the shorter side, roll up tightly, pinch edges and ends firmly to seal.  Place seam side down into the greased pans.  Cover and let rise i a warm place until the dough fills the pans and the tops are about 1 inch above the edge of the pans, 35 to 40 minutes.

Preheat the oven to 180*C/350*F/ gas mark 4.    Bake the bread for 30 to 40 minutes or until the loaves sound slightly hollow when tapped on the bottoms.  Remove from the pans and allow to cool on a wire rack.

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