This five-grain walnut bread marks a year of bread baking with others equally passionate about the craft. Who knew that people actually took time to master a recipe, take photos, and share knowledge with like-minded folks? I’m now convinced that you can find anything on the interwebs.
What started off as an occasional substitution for rice has turned into a full-blown obsession. A quick review reveals that about one-third of my short history of blathering is bread-related. I learn something new with each post and yet I still don’t know how to pronounce Sûkerbôlle. Help?
As Tanna pointed out, this five-grain walnut bread is technically a four-grain. All-purpose flour and whole wheat flour, both milled from the same grain, somehow clocked in for two. The other flours are oat, rye, and brown rice. I replaced the oat flour with cornmeal for additional crunch here and there.
Slicing the freshly baked loaf releases a heady scent of toasted walnuts and grains. Even without additional fat or sugar, the bread seemed moist (probably because of the rye flour) and a bit sweet (probably from the brown rice).
Pane ai Cinque Cereali con Noci
Five-Grain Bread with Walnuts
makes two 9 x 5 inch loaves
Ingredients Volume Ounces Grams all-purpose flour 3 3/4 cups 17.6 500 oat flour 1 1/4 cups 4.4 125 rye flour 1 cup plus 2 tbsp 4.4 125 whole wheat flour 1 cup less 1 tbsp 4.4 125 brown rice flour 3/4 cup 4.4 125 salt 1 heaping tbsp 0.7 20 instant yeast 1 tbsp 0.3 9 water, room temperature 3 1/4 cups 26.0 737 walnuts, lightly toasted 3 cups 10.6 300
- Try replacing any of the oat, rye, whole wheat, or brown rice flours with other grains or meals. Use a comparable amount by weight. I used cornmeal instead of oat flour, hence, the yellow flecks in the crumb.
Mix In a large bowl, whisk together all of the flours, salt, and yeast. Add the water and mix until a shaggy ball of dough is formed. Knead 2 to 3 minutes, until the flour is thoroughly hydrated. The dough will be very sticky at this point. Rest Cover with plastic wrap or a damp towel and let stand at room temperature for about 30 minutes. Knead 8 to 10 minutes, until a smooth and slightly sticky ball of dough is formed. Add the walnuts towards the end of kneading. Gently fold the dough over itself until the walnuts are evenly incorporated. Bulk Ferment 60 minutes at room temperature, or until doubled in size Divide 2 pieces Rest 10 minutes Shape loaf pan shape, in a greased 9 x 5 inch loaf pan
Final Proof 45 to 60 minutes at room temperature, until about 1 1/2 times its size Score (optional) Steam 1 cup of boiling water poured in a heavy steam pan (preferably cast iron) Bake Bake for 20 minutes at 400ºF / 205ºC. Rotate the loaves and bake for another 20 to 30 minutes. The loaf will register 205ºF / 91ºC in the center when done. Cool At least 1 hour
Five-Grain Walnut Bread Crumb.