Honey Walnut Bread
"This honey walnut bread is so good my father eats a whole loaf by himself!"
photo by fairytalechef
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Yields:
-
1 loaf
- Serves:
- 4
ingredients
- 30 g fresh yeast
- 4 cups lukewarm water
- 1⁄2 cup vegetable oil
- 3 tablespoons honey
- 1 teaspoon salt
- 1 cup walnuts
- 6 -7 cups all-purpose flour
- 1 -2 cup whole wheat flour
- 1 cup rye flour
- 1 cup rolled oats
directions
- Crumble the yeast and dissolve it in one cup of the water. Make sure the water's got the right temperature, as the bread won't rise if the water's too cold and the yeast will be killed if too hot. Once completely dissolved, add the remaining water, honey, oil, salt and walnuts, and continue to mix. I usually use a stand mixer when making this bread, as the dough is pretty big and the recipe calls for a lot of kneading.
- Let the mixer go, and while mixing, add 4 cups of flour, one cup of whole wheat flour, the rye flour and rolled oats. Add more flour until the dough lets go off the bowl, but be careful not to add to much. The dough should be really sticky! Continue to mix on medium speed for about 10 minutes, cover the dough with a towel and let rise until doubled in size (about 45 minutes). Punch the dough down, and let rest for an additional 10 minutes.
- Preheat oven to 420 degrees F and oil four bread pans. When the dough is done proofing, turn it onto a lightly floured surface and knead, knead knead! Add more flour if necessary. Cut the dough in four equal pieces and place in prepared pans. Cover with a towel and let rise for 30-60 minutes. Bake in oven for twenty minutes, and let cool completely before removing bread from pan.
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Reviews
-
I loved the concept of this bread but I did need to make some changes to suit us. First was the size of the loaf, when I saw 1 loaf and 4 servings I expected a standard sized loaf and 4 hungry people. I cut it back to use 3 cups of flour which makes a loaf that filled a 9x5 loaf pan. The second thing I had to change was to use the dough cycle of the bread maker since I no longer have the strength in my hands for heavy kneading. Lastly, I used 2 Tbsp of Splenda for the honey because of diabetes. The taste is quite good and I'm looking forward to it toasted in the morning. Made for PAC, Fall 2012. Photo may be seen here: http://feastyoureyes.smugmug.com/ in the Autumn section.
