Rustic Vegan Walnut Wheat Bread
- Ready In:
- 2hrs 35mins
- Ingredients:
- 9
- Yields:
-
3 loaves
- Serves:
- 36
ingredients
- 14.79 ml yeast
- 709.77 ml warm water, divided
- 236.59 ml cracked wheat
- 709.77 ml whole wheat flour
- 709.77 ml bread flour
- 14.79 ml salt
- 78.78 ml molasses
- 236.59 ml raisins
- 709.77 ml walnuts, toasted and coarsely chopped
directions
- Proof yeast in 1/2 cup water at 110 degrees.
- Mix yeast, remaining water, cracked wheat, and wheat flour in large bowl. Stir with 100 vigirous strokes to blend and develop gluten.
- Cover well with plastic wrap and set aside for one hour.
- Mix in remaining ingredients, and knead well until dough is elastic.
- Let rise until doubled.
- Divide dough into three parts, and form into long flat pieces. Twist each piece into a corkscrew shape, and place upon a parchment-covered baking sheet, leaving about 2" between loaves.
- Allow to rise a second time, then bake at 350 for about 35 minutes.
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RECIPE SUBMITTED BY
<p>I've loved to cook ever since I got that Easy-Bake oven for Christmas at age five! There is no food I truly dislike (except processed junk, of course, and the one veggie I've never quite loved is a green bell pepper). I became a vegetarian about 20 years ago, but before that, one of my favorite things was fried chicken livers. I still kind of miss those! I'm not a purist; now and then a bit of grilled salmon is irresistible...so I've stopped trying to label myself!</p>
<p>I love to get out and ride my bike around town, and taking long walks is my favorite way of relaxing and feeling good. I'm lucky to live just half a mile from a grocery store, so on nice days I like to take my handy rolling market cart and walk there. Sometimes I do my best menu-planning while strolling along the sidewalk!</p>
<p>My married daughter in San Antonio got my cooking gene for sure. We love nothing better than getting in the kitchen together when I visit her, or when she comes home. Holidays are our favorites---we like a pretty presentation and doing the tables, centerpieces, and so forth, as well as trying new recipes and menus. She's recently added homemade baby food to her repertoire, now that she has a baby boy who lovvvvves to eat. I can't wait 'til he starts having birthday parties; while I don't eat sweets myself, I adore baking.</p>
<p>The only sort of cooking I'm not overfond of is grilling out, but that's fine; my husband is the King of the Grill and takes over when we entertain outdoors. I'm happy to do the appetizers and sides in the INDOOR kitchen!</p>
<p>I love Italy and France, and have many recipes scribbled on napkins from my trips there. I'm in an Italian study group, and the six of us enjoy getting together and trying recipes. My husband and I are also in a supper club, and each month there's a different theme: one summer we hosted a luau with a variety of tropical dishes, and this past fall I built a menu around a French theme, with hearty boeuf bourguignonne (for my carnivorous friends).<br /> <br />I was excited to be chosen Chef of the Day on October 17, 2009, and Chef of the Month in July '12. Thank you, Food.com, and all the friends/fellow cooks I've met here. Let's keep on cookin'!</p>
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