Recipe: Rye and Walnut Bread

RYE AND WALNUT BREAD

"You can bake this bread in two loaf pans or as two free-form loaves. We prefer the loaf pans for more uniform slices, but the round loaves do make a more relaxed presentation."

2 (1/4-ounce) packages dry yeast
1/2 cup warm water (110 to 115 degrees)
2 1/4 cups whole-wheat flour
2 cups bread flour, plus more as needed
1 1/4 cups rye flour
2 teaspoons salt
1 cup milk
3/4 cup tepid water
1/3 cup walnut oil plus more as needed
2/3 cup coarse-chopped walnuts
1/2 cup raisins (optional)
2 tablespoons melted butter

In a large mixing bowl, mix the yeast with the warm water and let sit 5 minutes or until bubbly.

In another bowl, whisk together the whole-wheat, 2 cups bread and rye flours and salt. Set aside.

When the yeast is bubbling, stir in the milk, tepid water and 1/3 cup walnut oil. Add the flour mixture about a third at a time to the liquids, stirring well. When all has been added, the dough should be soft but not sticky.

Turn the dough out onto a floured surface and knead about 8 minutes, incorporating more bread flour if it is too sticky.

Grease a clean bowl with walnut oil. Form the dough into a ball and place it in the bowl turning to coat all sides with the oil. Cover and let rise about 1 1/2 hours or until doubled in bulk.

Punch the dough down and with your hands knead in the chopped walnuts and raisins, if using.

Using vegetable oil, lightly oil two 9-by-5-inch loaf pans.

Divide the dough in half and shape into loaves to fit the pans. Cover loosely and let rise about 45 minutes or until they have almost doubled in bulk.

Preheat the oven to 375 degrees F.

Just before baking make two or three slits diagonally across the top of each loaf and brush the tops with a little melted butter.

Bake in the center of the oven 45 to 55 minutes or until the tops are nicely browned and the loaves sound hollow when tapped. Turn out on wire racks to cool completely. (These loaves cut best when cool.)

Makes 2 loaves; 16 slices each (32 slices total).
Source: Suzanne S. Jones, Ft. Lauderdale Sun-Sentinel, August 14, 2008