Honey Whole Wheat and Pine Nut Bread
Wednesday, October 29th, 2008
2 cups to 2-1/2 all-purpose flour
1 cup whole wheat flour
1 package fast rising yeast
1 tsp salt
1/2 tsp ground ginger
3/4 Buttermilk
1/4 cup honey
1/4 cup water
2 Tbs butter
1/2 cup lightly toasted pine nuts
Honey, for glaze
1. In large bowl, combine 1-1/2 cups all-purpose flour, whole wheat flour, undissolved yeast, salt and ground ginger. Heat buttermilk, 1/4 cup honey, water and butter until very warm (120° to 130°F); stir into dry ingredients. Stir in enough remaining all-purpose flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in pine nuts.
3. Shape dough into 5-inch round loaf. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 40 to 60 minutes.
4. With sharp knife, make 4 slashes (1/2-inch deep) in crisscross fashion across top of loaf. Bake at 350 °F for 35 to 40 minutes or until done.
5. Remove from oven; brush top of loaf with honey. Remove from sheet; cool on wire rack.
Bread Machine Variation
1. (all-size machines): Measure 2 cups all-purpose flour, 1 cup whole wheat flour and other ingredients into bread machine pan as suggested by manufacturer; use. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour if necessary to make dough easy to handle. Shape dough and proceed as directed.
Servings: 6
Yield: 1 loaf
Nutrition Facts
Serving size: 1/6 of a recipe (4.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 408.03
Calories From Fat (26%) 106.28
% Daily Value
Total Fat 12.49g 19%
Saturated Fat 3.26g 16%
Cholesterol 11.4mg 4%
Sodium 423.59mg 18%
Potassium 224.79mg 6%
Total Carbohydrates 65.82g 22%
Fiber 2.49g 10%
Sugar 16.52g
Protein 9.74g 19%
Source
Source: National Honey Board
Web Page: www.honey.com
The Complete Guide to Bread Machine Baking: Recipes for 1 1/2- and 2-pound Loaves (Better Homes & Gardens)
The Tassajara Bread Book
The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Betty Crocker's Best Bread Machine Cookbook: The Goodness of Homemade Bread the Easy Way
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
The Bread Lover's Bread Machine Cookbook
The Bread Bible
