cider walnut bread
Wasn't this a blog about food and crafts once upon a time? Even though the cooking and crafting still transpires (perhaps not at the some rate or with the same vigor), I can't seem to find time to share any of it. It probably doesn't help that Jonas is way more photogenic than a loaf of crusty, wholesome bread.
I spied this recipe in my Macrina Bakery and Cafe Cookbook and have made it twice since. I cannot pass up a good walnut bread recipe and the addition of cracked wheat and apple cider was appealing. The result was quite impressive and enjoyed by all.
I formed my loaf in a banneton, which is completely optional, but makes for a very handsome loaf. The original recipe called for using a loaf pan, but this was a massive amount of dough to fit in a standard loaf pan in my opinion. I also like the rustic quality of a boule. I think rolls would be another easy way to shape the dough (just adjust the cooking time to 15 or 20 minutes).
Cracked Wheat Walnut Cider Loaf
adapted from Macrina Bakery & Cafe Cookbook
3/4 cup cracked wheat (bulgur)
1 c boiling water
1 & 1/2 cups walnuts
1 & 1/4 cups apple cider
1 & 1/2 tsp yeast
2 T honey
1 cup + 1 tablespoon whole wheat flour
2 & 1/4 cups all purpose flour
2 tsp kosher salt ( or 1 tsp table salt)
1/2 cup canola oil
Place cracked wheat in bowl and add boiling water. Sit uncovered for 10 minutes to let water absorb.
Toast walnuts in a 350 degree oven. Careful not to burn the nuts -- start with 5 minutes and cook until fragrant. Chop medium, and set aside.
Warm cider on the stovetop, then add to mixing bowl. Sprinkle yeast on top and add honey. Let sit for 5 minutes until beginning to foam. Add the cracked wheat, 1 cup of the whole wheat flour, the all purpose flour, salt and oil. Using dough hook on a stand mixer, mix for 10 minutes on medium speed. (If you prefer to do things the manual way with a wooden spoon, mix dough until it comes together and then knead for 10 minutes). Once dough has formed a loose ball in the mixing bowl, add in walnuts. Continue to mix until walnuts are distributed.
Give dough a first rise for 2 hours (or until doubled) in an oiled bowl covered with plastic.
Deflate dough and shape into a loaf or round. Place formed bread into a greased loaf pan, floured banneton or on a baking sheet dusted with flour. Cover and let rise for another hour.
Heat oven to 385 degrees. Dust proofed loaf with the extra whole wheat flour and bake for 50 minutes. Loaf will be a light brown and sound hollow when thumped. Let loaf cool well before slicing.

Thursday, January 26, 2012 at 12:21PM