Monday, 16 February 2009

The Bread Baking Babes make 5-Grain Bread with Walnuts

One whole year has passed since the Bread Baking Babes started baking together, and what more wonderful way to celebrate than to bake up a bread just filled with different flavours and flours. This month's host Babe is Tanna from My Kitchen in Half Cups and she chose 5-Grain Bread with Walnuts by Carol Field.
I was excited to have a reason to go to the bulk store and pick up some strange (to me) new flours and trotted home happily with them...
In retrospect, I should have marked the bags..
I did have to spend a while tasting and judging raw flours to try to remember which was which..
Don't let that happen to you! Always travel with a sharpie!

This recipe makes for a soft, pliable dough - not as elastic as a straight wheat dough but nice to work with. I used the maximum rising times as my Canadian kitchen is less than warm these days and I baked the loaves in pyrex loaf pans. I took the loaves out of the pans for the last 15 minutes of baking and sat them right on the stone to crisp up.
The loaves gave me no problem at all - the only note I had was the difference between weight and volume of the walnuts. I had picked up 1 1/4 cups walnuts from the bulk store but found that they only weighed 160 grams. So mine was lightly nutty, bake yours as you like.
They turned out very tasty, we had ours with dinner the first night with a nice soup and the bread topped with tuna salad. I loved the nuttiness with the salad. The next morning we toasted it up and had it with natural peanut butter and honey for breakfast - yum!

Pane ai Cinque Cereali con Nod
Five~Grain Bread with Walnuts
from The Italian Baker 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
¼ cup warm water
3 cups water, room temperature
3 3/4 cups (500 grams) unbleached all-purpose flour
1 ¼ 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
¾ 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 large mixing bowl; let stand until creamy, about 10 minutes. Stir in 3 cups water. Mix the walnuts, flours, and salt and stir 2 cups at a time into the dissolved yeast, stirring vigorously with a wooden spoon or rubber spatula. The dough should come together easily. Knead on a floured surface, sprinkling with additional all-purpose flour as needed, until firm, elastic, and no longer sticky, 8 to 10 minutes.

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.

Make sure your food processor can handle the volume of this dough. Even when done in 2 batches, there will be 4 cups flour to be processed. Stir the yeast into the warm water in a small bowl; let stand until creamy, about 10 minutes. Place the flours and salt in a food processor fitted with the dough blade and process with several pulses to sift. With the machine running, pour the dissolved yeast and 3 cups cold water through the feed tube as quickly as the flours can absorb it; process until the dough gathers into a ball. Process 40 seconds longer to knead. Knead in the walnuts 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.
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.

The Bread Baking Babes
Retired Beautiful Bread Baking Babes
A Fridge Full Of Food - Glenna - Alumni Babe
What Did You Eat? - Sher (Angel Babe)
Host Kitchen for February 2009
My Kitchen In Half Cups - Tanna
Hop on over to Tanna's to find out how you can be a Buddy to the Bread Baking Babes and earn yourself a groovy Bread Baking Buddy badge for your blog!
You may have noticed that I, along with Gretchen of Canela and Comino, have graduated from Buddy to Babe with the Bread Baking Babes. This has been a most thrilling honour and I am excited to see what the new year brings. For more information, please see Tanna's post.