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Dark Currant & Nut Loaf

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Dark Currant & Nut Loaf

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Our scrumptious white complete wheat flour, nuts, and currants give this dark-golden loaf a faintly candy, nutty taste. Try it toasted, unfold with cream cheese and jam.

At a look

Prep
Total
Yield
1 loaf

Ingredients

  • 2 cups King Arthur 100% White Whole Wheat Flour
  • 1 half of cups King Arthur Unbleached All-Purpose Flour
  • half of cup pecan meal
  • 2 tablespoons King Arthur Whole-Grain Bread Improver
  • 2 tablespoons Baker’s Special Dry Milk
  • 2 tablespoons non-diastatic malt powder
  • 1 half of teaspoons salt
  • 2 half of teaspoons rapid yeast
  • 1 half of to at least one three/four cups water
  • three tablespoons complete flax seeds
  • half of cup chopped pecans
  • half of cup currants

  • eight oz. King Arthur 100% White Whole Wheat Flour
  • 6 1/four oz. King Arthur Unbleached All-Purpose Flour
  • 1 three/eight oz. pecan meal
  • five/eight ounce King Arthur Whole-Grain Bread Improver
  • five/eight ounce Baker’s Special Dry Milk
  • half of ounce non-diastatic malt powder
  • 1 half of teaspoons salt
  • 2 half of teaspoons rapid yeast
  • 12 to 14 oz. water
  • 1 ounce complete flax seeds
  • 2 oz. chopped pecans
  • 2 half of oz. currants

  • 227g King Arthur 100% White Whole Wheat Flour
  • 177g King Arthur Unbleached All-Purpose Flour
  • 39g pecan meal
  • 18g King Arthur Whole-Grain Bread Improver
  • 18g Baker’s Special Dry Milk
  • 14g non-diastatic malt powder
  • 1 half of teaspoons salt
  • 2 half of teaspoons rapid yeast
  • 340g to 397g water
  • 28g complete flax seeds
  • 57g chopped pecans
  • 71g currants

Instructions

  1. Place all the elements with the exception of the nuts and currants within the pan of your bread gadget within the order advisable by way of the producer.
  2. Program the gadget for complete wheat or complete grain bread (or an identical, if to be had; if no longer, program for elementary or white bread), then press get started.
  3. Check the dough with about 10 mins last at the ultimate kneading cycle; it must be clean and simply relatively sticky. Adjust the consistency, if important, with further flour or water.
  4. About five mins ahead of the tip of the overall kneading cycle, upload the nuts and currants.
  5. Allow the gadget to finish its cycle.
  6. Store the bread, well-wrapped, at room temperature for five days, or freeze for as much as three months.
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