Prep 1 hr 30 mins
Cook 45 mins
This is a short-cut method to my all time favorite bread. The loaves are light and very flavorful. Do not skip the autolzye or resting period or kneading time will greatly increase. This is a combination of methods and recipes by Jeffery Hamelman and Peter Reinhart.
- 5 cups whole wheat flour (605 g, I use fresh ground wheat berries)
- 2 cups water (443 g room temperature)
- 2 teaspoons salt (11.4 g table salt or fine sea salt)
- 2 1⁄2 teaspoons instant yeast (8.5 g)
- 1 1⁄2 tablespoons honey (18.9 g)
- 1 tablespoon butter (softened - 14 g)
- 1 cup hazelnuts (113 g roughly roasted & roughly crushed)
- 1 cup raisins (113 g)
- Mix the flour and water either by hand or mixer until all of the flour is wetted. Cover and let that sit at room temperature for 1 hour.
- Roast hazelnuts at 375F for 14 minutes. Cool and remove skins by rubbing the hazelnuts between your hands. Crush the nuts roughly or leave whole.
- Add salt and yeast, butter and honey and knead for 5 minutes.
- Add nuts and raisins and knead for about 3 more minutes to mix them in uniformly.
- Remove dough and place in a straight-sided clear container noting the level of the dough.
- Cover with oiled plastic wrap and let rise until doubled in volume. After 20 minutes, remove the dough and stretch and fold it as you would a letter from top to bottom and side to side. Return to the container.
- Divide the dough into 2 pieces and roll each piece until the length is about 8 inches each. Place each into 8" x 4" loaf pans sprayed with oil.
- Preheat oven to 375°F.
- Cover the pans with oiled plastic wrap and let rise until risen 1 1/2 times the volume or 1/2 inch above the pan tops.
- Bake for 15 minutes and rotate the loaves for even baking.
- After 35 to 45 minutes (total) check the temperature. Remove when the loaves are 195 F to 205°F.
- Tip the loaves out onto racks and let cool to room temperature.