Ingredients for Italian Walnut Raisin Whole Wheat Bread Pane Alle Noci E Uva
- 3 cups warm water
- Active Dry Yeast
- Light Brown Sugar
- Extra Virgin Olive Oil
- 2 tablespoons honey
- Salt
- Whole Wheat Flour
- Unbleached All Purpose Flour
- Dark Raisins
- 1 cup chopped walnuts
- 2 tablespoons wheat bran
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How to Make Italian Walnut Raisin Whole Wheat Bread Pane Alle Noci E Uva
- In a small bowl, combine 1/2 cup warm water, 2 1/4 teaspoons (1 packet) active dry yeast, and 1 tablespoon sugar. Stir until dissolved and let stand until foamy (about 10 minutes).
- In a large mixing bowl, whisk together 2 cups warm water, 1/4 cup fruity Italian extra-virgin olive oil, 2 tablespoons honey, 1 1/2 teaspoons salt, and 2 cups whole wheat flour.
- Add the yeast mixture to the wet ingredients and beat vigorously for 1 minute until smooth.
- Gradually add the remaining 2 cups whole wheat flour (1/2 cup at a time), then add 1 1/2 cups unbleached all-purpose flour (1/4 cup at a time), until a soft dough forms that just clears the sides of the bowl. Use a wooden spoon if mixing by hand.
- Turn the dough out onto a lightly floured surface and knead for 6 minutes until soft, springy, and resilient. (If using a stand mixer with a dough hook, knead for 5-6 minutes.) Add flour only 1 tablespoon at a time to prevent sticking.
- Place the dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk (2-2 1/2 hours).
- Grease or parchment-line a baking sheet. Combine 1/4 cup whole wheat flour with 2 tablespoons wheat bran and sprinkle it evenly on the baking sheet.
- Gently turn the dough out onto a lightly floured surface without punching it down. Pat into a large oval.
- Sprinkle half of 1 cup drained raisins and half of 1 cup chopped walnuts evenly over the dough. Press the nuts and fruits into the dough and roll it up tightly.
- Pat the dough down into an oval again, sprinkle with the remaining raisins and walnuts, press in, and roll up a second time.
- Divide the dough into 2 or 3 equal portions and shape into 3 tight round loaves or 2 baguettes (about 14 inches long). Gently pull the surface taut from the bottom.
- Place the loaves on the prepared baking sheet. Cover loosely with plastic wrap and let rise until doubled in bulk (45-60 minutes).
- Preheat oven to 400°F (200°C) with a baking stone, if desired, 20 minutes before baking.
- Using a sharp serrated knife, quickly slash the loaves with two parallel lines and one intersecting line, no more than 1/4 inch deep.
- Bake directly on the baking stone or on an oven rack for 35-40 minutes for round loaves or 25-30 minutes for baguettes, until golden brown and sound hollow when tapped.
- Transfer the loaves to a wire rack to cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
98 g
Sugar
337g
Fat
64g
Carbs
95g
