Nutty Whole Wheat Bread
|Active dry yeast||1⁄2 Ounce (Envelope)|
|Warm milk||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs), sifted|
|Unsifted whole wheat flour||2 Cup (32 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Olive oil||1 Tablespoon|
|Warm water||1⁄2 Cup (8 tbs)|
|Non-stick cooking spray||1 Tablespoon|
|Chopped pecans||3 Tablespoon|
|Yellow cornmeal/White cornmeal||1 Tablespoon|
In a small bowl, combine the yeast, milk, and honey.
Let stand about 5 minutes or until bubbly, then stir until the yeast dissolves.
In a large bowl, combine the all purpose flour, whole wheat flour, salt, and pepper.
Add the olive oil, water, and the yeast mixture, and beat with a spoon until the dough forms a ball.
Turn the dough out onto a lightly flouredsurface and knead until it is smooth and elastic 8 to 10 minutes.
Lightly coat a large bowl with the cooking spray, shape the dough into a ball, place in the bowl, and turn so that the dough is coated on all sides.
Cover with a clean dish towel and let the dough rise in a warm, draft free place until doubled in bulk about 1 hour.
While the dough rises, preheat the oven to 325°F, spread the pecans on a baking sheet, and toast in the oven about 8 minutes.
When the dough has doubled in bulk, punch it down and let it rest for 10 minutes; then knead in the pecans until they are evenly distributed.
Lightly coat the baking sheet with the cooking spray and sprinkle with the cornmeal.
Shape the dough into a ball, place it on the baking sheet, and cover with the dish towel; let it rise for a second time until almost doubled in bulk about 40 minutes.
Toward the end of the rising period, preheat the oven to 350°F.
Brush the top of the loaf with the tablespoon of milk.
Using a sharp knife, slash a large X 1/4 inch deep across the top.
Bake for 30 to 35 minutes or until the loaf sounds hollow when tapped.