Oregon Honey Hazelnut Whole Wheat Bread
|All purpose flour||2 Cup (32 tbs)|
|Whole wheat flour||2 Cup (32 tbs)|
|Hazelnuts||1⁄2 Cup (8 tbs), finely chopped|
|Honey||1⁄4 Cup (4 tbs)|
|Butter||2 Tablespoon, softened|
|Yeast||1 Tablespoon (1 Package)|
|Warm water||2 Cup (32 tbs)|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
COMBINE THE ALL-PURPOSE flour and the coarse whole wheat flour in a large bowl.
Stir in the hazelnuts, honey, butter, yeast, and salt.
Gradually add the warm water, stirring well to incorporate.
Stir in 1 cup of the fine whole wheat flour until well mixed, then add enough of the remaining flour to form a smooth and moist, but not sticky, dough.
Knead the dough for a few minutes, then cover it with a damp cloth and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
PUNCH DOWN THE DOUGH and knead to remove as much air as possible.
Cut the dough in half and gently form each half into a round about 6 inches across.
Set the rounds on a lightly greased baking sheet.
Make shallow slashes in the top of each round.
Cover the loaves with a cloth and let rise for 20 to 30 minutes longer.
PREHEAT THE OVEN to 400°F.
BAKE until the bread is nicely browned and a loaf sounds hollow when tapped on the bottom, 25 to 30 minutes.
Transfer to a wire rack to cool.