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French Nut Bread




Source of Recipe


posted by KValley






List of Ingredients



• 2 1/2 cups hazelnuts, lightly toasted and skinned
  
• 2 1/2 cups whole wheat flour
  
• 2 packages (2 tablespoons) active dry yeast
  
• 1/4 cup brown sugar
  
• 1 1/4 cups warm water (105-115 degrees)
  
• 1 cup warm milk (105-115 degrees)
  
• 1/2 cup walnut oil
  
• 2 1/2 teaspoons salt
  
• About 3 cups unbleached all-purpose or bread flour
  






Instructions



1. Grind 1 1/4 cups nuts and 1 cup whole-wheat flour to the consistency of fine meal in a blender or food processor. Set aside.
   
2. Sprinkle yeast and a pinch of brown sugar into 1/4 cup warm water in a small bowl. Stir until dissolved and let stand until foamy, about 10 minutes.
   
3. Combine remaining 1 cup water, milk, oil, sugar, and salt in a large bowl with a whisk. Add yeast and nut mixtures. Add remaining whole-wheat flour 1 cup at a time, mixing with a wooden spoon. Add unbleached flour 1/2 cup at a time until a soft dough is formed.
   
4. Turn dough out onto a well-floured surface and knead until firm yet still springy, about 5 to 7 minutes, adding flour 1 tablespoon at a time as necessary. Because of the whole-grain flour, dough will retain a tacky quality. Do not add more flour than required, as dough will get hard and bread will be very dry. Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm place until doubled, about 1 to 1 1/2 hours. Do not worry if it takes longer.
   
5. Gently deflate loaf, turn out onto a lightly floured board, and knead in nut pieces. They will tend to keep falling out, but just push them back in. Divide dough into 2 pieces and form round loaves. Place on a greased or parchment-lined baking sheet and cover loosely with plastic wrap. Let rise about 40 to 50 minutes, or until doubled in bulk.
   
6. Slash 3 or 4 parallel gashes on tops with a serrated knife and bake in preheated 375 degree oven until brown, 45-50 minutes. Cool on a wire rack.
   
7. Yield: 2 round loaves