Walnut Bread

By Lindae999

Yields two loaves. Great for toasting.

Calories 150 per slice
Fat 4.3 G
Fiber 2.1 G

Ingredients

• 1 1/4 cup old fashioned rolled oats
• 1 cup boiling water
• 1 package dry yeast ( about 2 1/4 tsps)
• 1/4 cup warm water (100 to 110 degrees)
• 1 1/2 cups low fat buttermilk
• 6 TBSPs honey
• 3 TBSPs canola oil
• 20.25 oz all purpose flour ( about 4 1/2 cups), divided
• 9 oz whole wheat pastry flour (about 2 cups)
• 2 1/2 tsps salt
• 1 cup finely chopped walnuts
• cooking spray

Details

Servings 16

Preparation

Step 1

1. Place oats in a food processor; pulse 8 times or until coarsely chopped. Combine chopped oats and 1 cup boiling water in a medium bowl; let stand 10 minutes, stirring occasionally.
2. Dissolve yeast in 1/4 cup warm water in the bowl of a stand mixer; let stand 5 minutes. Add buttermilk to oat mixture, stirring to combine. Stir in honey and oil. Add the oat mixture to yeast mixture; mix with dough hook attachment until combined. Weigh or lightly spoon 13.5 oz all-purpose flour about 3 cups and whole wheat pastry flour in dry measuring cups; level with a knife. Comine flours with salt. Add flour mixture to buttermilk mixture. Mix dough at medium speed 10 minutes or until smooth and elastic, adding remaining all purpose flour, 1/4 cup at a time, to prevent dough from sticking to sides of bowl. Add walnuts; mix at med speed just until combined.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. Gently press two fingers into dough. If indentation remains, the dough has risen enough.
4. Preheat oven to 400 degrees.
5. Punch dough down; divide in half. Divide each half into 3 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), shape each portion into a 14 inch rope. Place 3 ropes lengthwise on a baking sheet coated with cooking spray do not stretch. Pinch ends together at one end to seal. Braid ropes, and pinch loose ends together to seal. repeat procedure with remainin gdough to form another braid. Cover and let rise 30 minutes or until doubled in size.
6. Spritz top and sides of loaves lightly with water from a spray bottle. Bake on center rack of oven at 400 degrees fro 28 minutes or until deep golden brown. Remove from pan; cool on wire rack.