Honey Whole Wheat and Pine Nut BreadTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat the oven to 180° C (350° F)
Preparation time: 30 minutes
Rising time: 1 hour
Baking time: Under an hour
Difficulty: Easy
Nutritional values
per 100 g
Energy:298.8 kcal
Proteins:8 g
Fats:8.3 g
Carbohydrate:48.7 g
Fibers:1.9 g
Sugar:8.6 g
Cholesterol:7 mg
Sodium:623.1 mg
Calcium:120.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
500
ml
all purpose flour
250
ml
wholewheat flour
1
packet of instant yeast
5
ml
salt
2.5
ml
ground ginger
180
ml
buttermilk
60
ml
honey
60
ml
water
30
ml
butter
125
ml
pine nuts, lightly toasted
honey
METHOD
- In a large bowl, combine 375 ml (1 1/2 cups) all-purpose flour, the whole wheat flour, the undissolved yeast, salt and ground ginger.
- Heat the buttermilk, 60 ml (1/4 cup) honey, water and butter to 50 to 55° C /120° to 130°F); add to the bowl with the dry ingredients.
- Mix well and gradually add in the rest of the flour to form a soft dough.
- Knead on a lightly floured surface until the dough is smooth and elastic, about 6-8 minutes. Cover with a cloth and let rest for 10 minutes.
- Knead in the pine nuts; form into a ball; place on a parchment-lined baking sheet; cover and let rise until doubled in volume in a warm draft-free place, about 40-60 minutes.
- With a sharp knife, make 4 slashes on the top of the loaf in a crosshatch pattern. Bake in a preheated 180° C (350°F) oven for 35 to 40 minutes or until done.
- Remove from the oven. Transfer to a rack. Immediately brush with honey and let cool.
Bread machine version
- Measure out 500 ml (2 cups) all-purpose flour, 250 ml (1 cup) wholewheat flour and add all the other ingredients. Turn the dough on to the manual/dough setting. Remove the dough. Knead on a lightly floured surface, adding more flour as necessary until the dough holds its shape without being sticky.
- Continue according to the machine directions.
