Whole Wheat Walnut Bread
|Active dry yeast||2 Tablespoon|
|Whole wheat flour||3 Cup (48 tbs)|
|Lukewarm water||1 1⁄4 Cup (20 tbs)|
|All purpose unbleached flour||4 Cup (64 tbs)|
|Chopped walnuts||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Light molasses||4 Tablespoon (Unsulfured)|
|Unsalted butter||6 Tablespoon, softened|
|Egg wash||1 Tablespoon|
|Egg||1 (With 2 Teaspoons Water And A Pinch Of Salt)|
In a large bowl proof the yeast in 1/2 cup of the water with the sugar for 15 minutes or until foamy.
In a bowl combine the milk, molasses, butter, and salt and add to yeast mixture.
Stir, in the whole wheat flour and 3 cups of the unbleached flour.
Transfer dough to a floured surface and knead it, incorporating more unbleached flour if the dough is too sticky, for 8 to 10 minutes or until smooth.
Form the dough into a ball, put it into a buttered bowl and turn it to coat it with the butter.
Cover the bowl with plastic wrap and a dish towel and let the dough rise for 1 1/2 hours or until doubled in bulk.
Punch down dough and knead in walnuts.
Halve dough, form each half into a loaf, and put the loaves in two buttered loaf pans, 8 1/2 X 4 1/2 X 2 5/8 inches.
Let the loaves rise, covered loosely, for 45 minutes or until they have risen 1 1/2 inches above the rims of the loaf pans.
Brush with the glaze and bake in a 400 F oven for 45minutes, or until the loaves sound hollow when the bottoms are tapped.
Transfer to racks to cool for 10 minutes, turn out onto racks and let cool completely.