Monday, July 5, 2010

Walnut Bread

"Cooking Light" magazine

Walnut Bread: Makes 2 loaves ( 16 slices per loaf. 1 slice = 3 points)

1-1/4 c. rolled oats
1 c. boiling water
1 T. dry yeast
1/4 c. warm water
1-1/2 c. lowfat buttermilk
6 T. honey
3 T. canola oil
4-1/2 c. all purpose flour, divided
2 c. whole wheat flour
2-1/2 tsp. salt
1 c. finely chopped walnuts

PLace oats in a food processor and pulse 8 times. COmbine oats with 1 c. boiling water and let stand 5 minutes.

Dissolve yeast in 1/4 c. 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 the yeast mixture. Mix with dough hook attachment until combined. Add 3 c. all purpose flour, 2 c. whole wheat flour and salt to the mixing bowl. Beat at medium speed for 10 minutes or until smooth and elastic, adding remaining flour 1/4 c. at a time to prevent dough from sticking to sides of the bowl. Add walnuts and mix until combined.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size.

Preheat oven to 400. Punch dough down and divide in half. Divide each half into 3 equal portions. WOrking with 1 portion at a time, shape heach portion into a 14" rope. Place 3 ropes lenthwise on a baking sheet coated with cooking spray. Pinch ends together at one end to seal. Braid ropes and pinch loose ends together. Repeat process with remaining dough to form anothe braid. Cover and let rise 30 minutes or until doubled in size.

Spritz top and sides of loaves lightly with water. Bake on a center rack for 28 minutes or until deep golden brown. Remove from pans and cool on a wire rack.

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