Monday, May 9, 2011
Hope you all had a nice weekend. We had a vicious hail storm, here in Vancouver. Crazy. Does May hail bring nothing but sunshine for June?
I'm really into making bread these days. There's something very calming about kneading dough. It's a bit of a workout for my teeny forearms too!
Cracked Wheat and Hazlenut bread - makes 2 round loaves
1/2 cup cracked wheat
1/4 cup boiling water
2 packets active dry yeast
2 cups warm water
1/4 cup honey
1/4 cup unsalted butter, softened
2 teaspoons salt
3 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
3/4 cup chopped hazelnuts
1 egg yolk
1 tablespoon water
Pour boiling water over cracked wheat, in a small bowl, and let stand for a few minutes. Drain and press out excess water. Place warm water and honey in another bowl and sprinkle yeast on top. Let stand until mixture starts to foam, about 5 minutes.
In the bowl of an electric mixer, place the butter, salt, 2 cups of white flour and the yeast mixture. Beat until it's the consistency of cake batter, about 2 minutes. Gradually mix in the remaining flours, 1/2 cup at a time, and 1/4 cup of the soaked cracked wheat. Using a dough hook, mix for about 8 minutes, or knead dough by hand (which I did). Place dough in a lightly greased bowl, turn to coat ball, cover with a damp cloth and let rise until doubled in bulk, about 45 minutes.
Punch down dough and turn out onto a lightly floured surface. Sprinkle 1/2 cup of the hazelnuts, and gently knead into dough. Divide dough into two even pieces. Form into, approximately, two 8 inch discs, about 1 inch thick. Place on lightly greased baking sheets, and cover with greased plastic wrap. Let rise for another 45 minutes. Brush tops of loaves with the egg glaze, then sprinkle with remaining hazelnuts and cracked wheat. Bake in a 375f oven for about 30 minutes on the centre rack. Allow to cool on wire racks.
This is a really great tasting bread, and good for you too. If you try out this recipe, I'd love to know.