Honey Wholewheat And Pine Nut Bread by brianjwood

[rottiedogs]

Honey Wholewheat And Pine Nut Bread
Submitted by brianjwood on February 21, 2005 at 5:46 am

DESCRIPTION
Honey, Wholewheat and Pine Nut Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Title: Honey Whole Wheat And Pine Nut Bread
Categories: Breads & Baking
Yield: 1 Loaf

500 to 625 ml (2 to 2-1/2 cups)-all-purpose flour
250 ml (1 cup) whole wheat flour
1 pk fast rising yeast
1 t salt
1/2 t ground ginger
180 ml (3/4 cup) buttermilk
60 ml (1/4 cup) honey
60 ml (1/4 cup) water
2 T butter 125 ml
(1/2 cup) lightly toasted-pine nuts
Honey,for glaze

[Note: Preheat oven at 180° C (350°F).Preparation time: 30 minutes.Waiting time: 1 hour. Cooking time: Under 1 hour ]
Preheat oven at 180° C (350°F)
1. In a large bowl, combine 375 ml (1-1/2 cups) all-purpose flour,whole wheat flour, undissolved yeast, salt and ground ginger.
2. Heat buttermilk, 60 ml (1/4 cup) honey, water and butter until very warm (50 to 55 C /120 to 130F); stir into dry ingredients.
3. Stir in enough remaining all-purpose flour to make soft dough.
4. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in pine nuts.
5. Shape dough into 5" round loaf. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
6. With a sharp knife, make 4 slashes (1/2" deep) in crisscross fashion
across top of loaf. Bake at 180 C (350F) for 35 to 40 minutes or until done. Remove from oven; brush top of loaf with honey. Remove from sheet; cool on wire rack.

Bread Machine Variation (all size machines)

1. Measure 500 ml (2 cups) all-purpose flour, 250 ml (1 cup) whole wheat flour and other ingredients into bread machine pan as suggested by manufacturer. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle.
2. Shape dough and proceed as directed.

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