Five-Grain Walnut Bread

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).

recipe adapted from Carol Field’s The Italian Baker via My Kitchen in Half Cups
Yeastspotting at Wild Yeast Blog

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

Notes:

• 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.

Special Equipment:

• two 9 x 5 inch loaf pans

Directions:

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.

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