HONEY WHOLE WHEAT AND PINE NUT BREAD
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| Ingredients |
2 to 2-1/2 cups all-purpose flour;
1 cup whole wheat flour;
1 package fast rising yeast;
1 teaspoon salt;
1/2 teaspoon ground ginger;
3/4 cup buttermilk;
1/4 cup honey;
1/4 cup water;
2 tablespoons butter;
1/2 cup lightly toasted pine nuts;
Honey, for glaze.
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| Direction
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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 (120ƒ to 130ƒF); stir into dry ingredients. Stir in enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Knead in pine nuts.
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. With sharp knife, make 4 slashes (1/2-inch deep) in crisscross fashion across top of loaf. Bake at 350 ƒF for 35 to 40 minutes or until done. Remove from oven; brush top of loaf with honey. Remove from sheet; cool on wire rack. |
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