Whole wheat bread with walnuts: Today I leave you the recipe for a highly satisfying bread, made with whole wheat flour perciasacchi molita stone and many nuts. It has a soft crumb perfumed, a compact and crisp crust and is perfect with a cheese platter. The flour is Sicilian, produced by the mills and the bridge has a unique scent. The recipe is freely adapted and reinterpreted from the book the magic of Paul Hollywood.
Ingredients for a loaf of approximately 850 grams:
400 grams of whole wheat variety perciasacchi (I use that Bridge Mills) 100 grams of strong white flour for bread (fine manitoba) 10 grams of salt 10 grams of dried Brewer's yeast 30 grams soft butter 2 tablespoons honey 350 milliliters of water 150 grams of walnuts (but you can make more if you want it richer)
Pour into a bowl or in the mixer (using the kneaders) the two types of flour, Add the salt and other dry yeast. Add the soft butter, cut into pieces and honey, pour the water and knead. Once you've got a compact mass, place it on lightly greased work surface and knead for 10 minutes, until the dough will be smooth, smooth and shiny. Then put it in a large bowl oiled, cover with cling film and leave to rise in a warm place for at least 3 hours, until doubled in volume.
Line a baking pan with parchment paper. Transfer the dough on the work surface and work it a few minutes, then add to the mixture the Pecans coarsely and knead the dough until it has absorbed the walnuts. Form a Wiener , spread it out slightly with the help of a rolling pin and fold back on themselves on the long side edges forming a loaf. Place the bread on a baking sheet lined with parchment paper and let it rise , covered with plastic wrap, at least an hour in a warm place.
Preheat oven to 220 degrees static: When bread will be doubled in volume, Diamond hack it and sprinkle with flour: Bake in preheated oven for 35 minutes. then leave to cool on a wire rack.