Hip Hip Hooray-Bread Baking Babes Celebrate with Five~Grain Bread with Walnuts
Time works in mysterious ways I think, a year can seem an eternity and a moment at the same time if you think about if from a certain perspective. When I think about my year as a Bread Baking Babe I feel as if I always have been part of this group of wonderful women from different parts of the world, always encouraging and always ready to bitch a bit. Or help out with some not necessarily baking related problem. Baking bread brought us together, but now something else has been added that keeps us together – friendship. Back to the thinking, still thinking about this past year I also feel that it has passed almost too quickly, maybe I need to re-bake all the bread we have made since the start. I enjoyed making them all I have to say but if I have to choose one, I think it would be the Royal Crown Tortano, difficult to bake bake but worth every bad word I muttered under my breath while I tried to make it reason as I wanted it to. I started baking bread when I was 16 and I have always been doing it but still I have learnt so much about baking this year and I am still learning, always will be. What makes the difference now is that I am more curious about the whole process. And being curious is good. Unless you are too curious about people’s personal affairs but I think I can safely say that being curious about bread baking is good for you.
But this year have not all been songs and roses, last summer one of our members, the very much missed Sher of What Did You Eat? died and left a blank space in the food blogging community. Sher made us bake a Poilâne-Style Miche, a great bread, which in its turn made me buy Le Pain par Poilâne, a wonderful book about bread from almost every aspect possible. Thank you Sher for making me discover the bread and the book and for being you! As a consequence of Sher’s death, another member of our group, Glenna (A Fridge Full of Food), who was a very close friend of her decided to take a break from blogging and therefore bowed out. She is also missed but I still keep in touch with her through Facebook which is nice.
The biggest Thank You of all I want to send to Tanna and Karen who started the whole thing, I really appreciate that you wanted to include me in this group and that you now have contaminated me with the passion for making bread not just for the sake of eating it but to enjoy the whole process! Thank You and big hugs!
You think I have finished now? No-no-no-no-no-no! I still have two things left, the first is to announce that we have two new members of the group, two new Bread Baking Babes who I welcome with open arms: Gretchen of Canela and Comino and Natashya of Living In the Kitchen With Puppies-I am looking forward to bake with you!
And now the last but the longest, the recipe of this month bread – Five~Grain Bread with Walnuts! A truly lovely bread despite the ugly photos I have of it (it was too dark when I finally took the bread out of the oven, I blame it on our cold house), it has a great texture and a great taste even though I would like to try to make it without toasting the walnuts first. I even ate too much of it at one point… Tanna is the Kitchen of the Month which means that she choose this bread so here I go thanking her again but this time for making me bake this bread! She is also the one who deals with those of you who want to bake this bread too and be a Bread Baking Buddie so check out deadline and what to do over here!
Pane ai Cinque Cereali con Noci
Five~Grain Bread with Walnuts
from The Italian Baker by Carol Field
Makes 2 9 X 5-inch loaves
1 1/4cups (300 grams) walnut pieces
3 3/4 teaspoons active dry yeast or 1 1/2 small cakes (27 grams) fresh
¼ cup warm water
3 cups water, room temperature
3 3/4 cups (500 grams) unbleached all-purpose flour
1 ¼ cups (125 grams) oat flour or finely ground rolled oats
1 cup plus 2 tablespoons (125 grams) rye flour
1 cup less 1 tablespoon (125 grams) whole-wheat flour
¾ cup (125 grams) brown rice flour
1 tablespoon plus 1 teaspoon (20 grams) salt
Toast the walnuts for 10 minutes in a 400° F oven; then chop in a food processor fitted with the steel blade or with a sharp knife to the size of a fat rice kernel. Do not grind them finely.
Stir the yeast into the warm water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in 3 cups water. Mix the walnuts, flours, and salt and stir 2 cups at a time into the dissolved yeast, stirring vigorously with a wooden spoon or rubber spatula. The dough should come together easily. Knead on a floured surface, sprinkling with additional all-purpose flour as needed, until firm, elastic, and no longer sticky, 8 to 10 minutes.
Stir the yeast into the warm water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in 3 cups water. Stir in the flours, walnuts, and salt with the paddle. Mix until the dough comes together. Change to the dough hook and knead for 3 to 4 minutes at medium speed until firm and elastic but still slightly sticky. Finish kneading briefly by hand on a surface floured with all-purpose flour.
Make sure your food processor can handle the volume of this dough. Even when done in 2 batches, there will be 4 cups flour to be processed. Stir the yeast into the warm water in a small bowl; let stand until creamy, about 10 minutes. Place the flours and salt in a food processor fitted with the dough blade and process with several pulses to sift. With the machine running, pour the dissolved yeast and 3 cups cold water through the feed tube as quickly as the flours can absorb it; process until the dough gathers into a ball. Process 40 seconds longer to knead. Knead in the walnuts by hand on a surface floured with all-purpose flour.
First Rise. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
Shaping and Second Rise. Turn the dough out onto a lightly floured surface. The dough should be moist, firm, and noticeably elastic, if slightly sticky. Cut the dough in half and shape each half into an oval loaf to fit a loaf pan. Place the loaves in the oiled pans (preferably glass), cover with a heavy towel, and let rise until truly doubled and fully above the tops of the pans, 1 to 1 ¼ hours.
Baking. Heat oven to 400° F. Slash a pattern in the top of the loaves. One baker in Milan cuts the shape of a stalk of grain on the top; elsewhere bakers make 3 parallel slashes. Bake 40 to 45 minutes; bake the last 5 to 10 minutes out of the pans on a baking stone or baking sheet to brown the bottoms and sides. Cool completely on a rack.
Check out what the other BBBs thought about the bread:
Bake My Day (Karen), I Like to Cook (Sara), Living on Bread and Water (Monique), My Kitchen in Half Cups (Tanna), Grain Doe (Gorel), Notitie van Lien (Lien), The Sour Dough (Mary aka Breadchick), Thyme of Cooking (Katie), Cookie Baker Lynn (Lynn), Living In The Kitchen With Puppies (Natashya), Canela and Comino (Gretchen)