Saturday, 24 March 2012

Pane alle Noci (Walnut Bread!)

You were expecting something sweet? Like banana bread? That would be wonderful too, but today I have a delicious bread that's perfect with cheese, tuna salad, or toasted with peanut butter. And it's high in omega-3s!
About Omega-3s

Mounting scientific evidence suggests that omega-3s lower cholesterol, protect the heart, defend against some cancers and help ease symptoms of inflammatory diseases like arthritis. Getting more omega-3s into the diet of Canadians has become a priority for top nutritionists.

This is the ultimate bread for crostini and goes wonderfully with a cheese platter. Enjoy!

Pane alle Noci - Walnut Bread
adapted from Tessa Kiros Twelve
for I♥CC, Getting a Little Nutty

150 g whole wheat flour
350 g white flour
310 ml tepid water
2 Tbsp olive oil
2¼ tsp instant yeast
1 tsp sugar
½ Tbsp salt

150 g California walnuts, roughly chopped

Place all the ingredients into your stand mixer, except the walnuts, and mix for 3-5 minutes until incorporated and smooth. Add in the walnuts and continue to knead. You will likely have to turn out onto a lightly floured board to knead all the walnuts in.
When you have a nice smooth dough evenly studded with walnuts, form into a ball and place in a lightly oiled bowl, turning to coat, and let rise, covered, for 1½ hours or until doubled in size.
Divide dough into two even pieces and form into loaves. I like long loaves, but you can do what you like.
Let loaves rise 40-60 minutes, covered, until well puffed and ready to bake.
Preheat oven to 200°C 20 minutes before baking.
Slash and brush with milk (optional) and bake for 25-40 minutes, depending on how you shape your loaves. My long skinny loaves took 25 minutes.
Let cool on racks.

Walnuts are nutritional powerhouses and perfect for your spring cooking repertoire - click here for more great California Walnut recipes!

This bread has been YeastSpotted!

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