Whole wheat bread this week so I don’t have to buy any at the farmers market! And even better, whole wheat bread with nuts! Alan and I have been buying big jugs of mixed roasted nuts at Costco. He adds them to his yogurt and cereal, I add them to salad or sneak handfuls when the mood strikes.
I have Peter Reinhart’s Whole Grain Breads, and I made bread from it religiously for a while, then I stopped. Partly it was because the process took at least two days, but mostly it was just one of those things. The bread sure tasted good. Anyway, I was excited to bake whole wheat bread again, and adding the taste, texture and nutrition of walnuts could only be good.
First I toasted the walnuts, and ran into an unexpected complication; my 14-year-old, who kept eating them! Finally I toasted some extras and gave them to her so I’d have enough left for the bread. I also told her we keep a jug of roasted nuts in the same cupboard as the breakfast cereal. Somehow this was news to her.
I made the sponge, and sprinkled the flour mixture on top. I was a little worried, because my yeast is at least two years old and well past its expiration date.
It took a while for the flour on top of the sponge to start to bubble through, but eventually it did.I mixed everything together in my trusty KitchenAid. The only hitch was that I did all of this in the midst of picking my older daughter’s friend up from the bus so I could take the two of them to camp the next day, and in my haste I grabbed the canola oil instead of the pumpkin seed oil I meant to use. I set the dough up for its first rise and ran out the door. Everything looked fine upon my return, so I set up the second rise and went out for dinner. Our expedition took a little longer than the prescribed one hour rising, and my yeast proved it still had what it takes:
An exciting development. My bread almost never expands over the sides of the pan. I bet the gluten helped.
This one’s going into the freezer so I can eat it at my leisure.