Multigrain Hazelnut Bread Recipe
Photo source: Grandmother's Kitchen
Try this Multigrain Hazelnut Bread recipe. Nothing like the aroma of freshly baked bread.
3/4 cup milk
2 teaspoons salt
1/3 cup liquid honey
1/3 cup butter room temperature
1/4 ounce active yeast (3/4 tablespoon)
1/2 cup water
4 3/4 cups whole wheat flour
4 3/4 cups bread flour, divided
1 cup hazelnuts chopped into halves (you can substitute sunflower seeds or other nuts)
2 tablespoons sesame seeds
2 tablespoonsflax seeds
Eggwash: Mix1 tablespoon water and 1 egg in small bowl.
Preheat oven to 200 degrees F.
Grease very liberally, two 9inch by 5inch loaf pans.
Combine milk, salt, honey and butter in small saucepan and heat to 115 degrees on stove top then set aside.
Heat the 1/2 cup of water to 110-115 degrees, pour into bowl; add yeast and let stand 5 minutes.
Pour milk mixture and yeast water into mixing bowl of stand mixer and using dough hook attachment mix in the wheat flour and 3 cups of the bread flour just until smooth ball forms.
Use the remaining bread flour if dough is too sticky. Add hazelnuts, sesame seeds and flax seeds.
Place dough smooth side down in bowl with small amount of oil on bottom . Flip dough and cover; let rest until double in size, then punch down. Repeat rising and punching process for second time.
Place dough onto lightly floured surface and cut the dough in half to form into 2 loaves.
Place into loaf pan, crease side down and let dough rise slightly.
Brush the egg wash over the loaves and place the loaf pans on the center rack of your oven.
Bake 7-10 minutes at 200 degrees F. opening the oven door every 2 minutes to spritz with water. Do this 4 times.
Turn oven up to 350 degrees F and continue baking 30 minutes or until golden brown.
Remove from the oven and turn out onto cooling racks.