Wheat Berry and Walnut Bread

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* Exported from MasterCook *

 

Wheat Berry and Walnut Bread

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 177 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups whole wheat flour -- divided

1/2 cup rye flour

1/4 cup all-purpose flour

1 1/2 cups warm 1% low-fat milk -- (100ø to 110ø)

2 tablespoons shreds of wheat bran cereal -- such as All Bran

1 package dry yeast -- (about 2 1/4 teas.)

1/2 cup water

2 tablespoons uncooked wheat berries

6 tablespoons chopped walnuts -- divided

3 tablespoons honey

1 teaspoon salt

Cooking spray

1 teaspoon vegetable oil

 

1. Lightly spoon the flours into dry measuring cups; level with a knife.

 

2. Combine warm milk, 1/2 cup whole-wheat flour, cereal and yeast in a large

bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour.

 

3. Combine 1/2 cup water and wheat berries in a small microwave-safe bowl.

Microwave at HIGH 1 minute or until mixture boils. Cover and let stand 1 hour.

Drain.

 

4. Add the wheat berries, 2 cups whole-wheat flour, rye flour, 1/4 cup walnuts,

honey, and salt to yeast mixture; stir until a soft dough forms (dough will feel

tacky). Turn dough out onto a lightly floured surface. Knead until smooth and

elastic (about 5 minutes); add enough of all-purpose flour, 1 tablespoon at a

time, to prevent the dough from sticking to hands. Place dough on a baking

sheet coated with cooking spray. Shape into an 8-inch round loaf. Make a

1/4-inch-deep " x " design in top of dough using a sharp knife. Brush dough with

oil, and sprinkle with 2 tablespoons walnuts. Cover and let rise in a warm

place, free from drafts, 30 minutes or until doubled in size. (Press two

fingers into dough. If indentation remains, the dough has risen enough.)

 

5. Preheat oven to 375°.

 

6. Uncover dough. Bake at 375° for 25 minutes or until loaf sounds hollow when

tapped. Remove from baking sheet; cool on a wire rack. Yield: 1 loaf, 12

servings (servings size: 1 slice).

 

Calories 177 (18% from fat); Fat 3.6g (sat 0.5g, mono 0.8g, poly 1.9g); Protein

6.7g; Carb 32g; Fiber 4.6g; Chol 1mg; Iron 1.6mg; Sodium 220mg; Calc 53mg

 

KES 03/23/00

 

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