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European Walnuts, Hazelnut And Golden Raisin Wheat Bread

Make European Walnuts, Hazelnut And Golden Raisin Wheat Bread at home with Bread Flour, Active Dry Yeast, Water, Golden Raisins, and Whole Wheat Flour. Serves 18. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 5 1/2 cup
• 1 pkg
• 2 1/2 cup
• 3/4 cup
• 3/4 cup
• 2 1/2 tsp
• 3/4 cup
• 3/4 cup
• This Recipe Uses Flour

Method (preview)

1. 1

   They also make a nice tea-time snack.

2. 2

   Bake them for guests who don't care for sugary pastries.

3. 3

   Kitchen Tip: To simulate the steamy interior of a boulangerie oven, place several ice cubes in a shallow pan.

4. 4

   Set the pan on the lowest oven rack beneath the rolls.

5. 5

   Shut the oven door and let steam give the rolls more spring.

6. 6

   The initial moisture, followed by dry heat once the ice cubes have evaporated, will make the crust extra crunchy.

7. 7

   Meanwhile, grease cookie sheets. In large bowl, combine 3 1/2 C of the remaining bread flour, whole wheat flour and salt; mix well.

8. 8

   Stir raisins with water into starter dough until well mixed.

9. 9

   Add starter mixture to whole wheat flour mixture; stir until soft dough forms.

10. 10

    Turn dough out onto floured surface; knead 10 - 12 min, adding 1/2 - 1 C flour until dough is smooth and elastic.

11. 11

    Dough will be slightly sticky.

12. 12

    Knead walnuts and hazelnuts into dough.

13. 13

    Spray large bowl with nonstick cooking spray.

14. 14

    Place dough in sprayed bowl; cover loosely with sprayed plastic wrap and cloth towel.

15. 15

    Let rise in warm place (80 - 85F) until doubled in size, about 1 1/2 hrs.

16. 16

    Punch down dough several times to remove all air bubbles.

17. 17

    Divide dough into 18 pieces.

18. 18

    Shape each piece into ball; place on greased cookie sheets.

19. 19

    Cover; let rise until doubled in size, about 1 hr.

20. 20

    Heat oven to 425F.

21. 21

    Uncover dough; brush tops of rolls lightly with water.

22. 22

    Bake at 425F for 17 - 22 min or until golden brown.

23. 23

    High Altitude Baking (Above 3500 Ft): No change

24. 24

    NOTES: Cal 209.8

25. 25

    Total Fat 2.9g

26. 26

    Sat Fat 0.3g

27. 27

    Carb 39.5g

28. 28

    Fiber 2.2g

29. 29

    Pro 6.8g

30. 30

    Sod 299mg

31. 31

    CFF 12.5%