For the Christmas lunch I baked this cooking pot walnut bread. However, in the early morning I realised, that I instead of teaspoon had used tablespoon in connection with the addition of the salt. I decided to bake the bread, but I also baked a back-up walnut bread in case the cooking pot bread could not be eaten due to too salty taste. Both bread was actually eaten with great enjoyment of all people around the table.
As the back-up walnut bread, I used this recipe on walnut bread by "Maden i mit liv". Well, I used the ingredients, but the kneading procedure was the only I always using when baking. And that is to weigh all in the ingredients into the mixing bowl and when knead the dough for minimum 10 minutes on the stand-alone mixer.
Walnut bread a la "Maden i mit liv": - 1 bread
- 2½ dl water
- 20-25 g fresh yeast
- 1 tablespoon dark syrup
- 2 teaspoon salt
- 80 g walnut - roughly chopped
- 100 g whole grain wheat flour
- 2 tablespoon oil
- 350 g wheat flour
- Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
- Place the bowl on the stand-alone mixer.
- Start knead the dough at speed 1 for 8 minutes.
- Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
- Let the dough rest in the mixing bowl under a damp towel..
- Let the entire dough raise for approx 40-60 minutes under a damp cloth.
- When you evaluate, that the dough has raise enough, form the dough into one piece of bread.
- Place the bread dough on the baking tray covered with baking parchment.
- Let the bread raise for second time for approx 40 minutes under a damp tea towel.
- Heat up the oven to 200'C.
- Bake the bread at 200'C for 30-40 minutes.
- Cold down the bread, before serving it.
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