Oat and walnut buttermilk braid
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Warm water; (105F. to 115F.) |
| ¼ | cup | Honey |
| 1 | Envelope dry yeast | |
| 2 | cups | Buttermilk |
| 4⅓ | cup | Bread flour; (about) |
| 2 | cups | Old-fashioned oats |
| 1 | cup | Whole wheat flour |
| 2 | tablespoons | Vegetable oil |
| 2 | teaspoons | Salt |
| 1 | cup | Chopped walnuts |
| 1 | Egg | |
| 2 | tablespoons | Milk |
| Additional old-fashioned oats | ||
Directions
Stir warm water and honey in large bowl to blend. Sprinkle yeast over. Let stand until foamy, about 8 minutes. Heat buttermilk in small saucepan to lukewarm (about 100F.). Stir into yeast mixture. Add 2 cups bread flour, 2 cups oats, wheat flour, oil and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover and let dough rest 15 minutes.
Turn out dough onto floured surface. Knead until smooth and elastic, Adding more bread flour if sticky, about 10 minutes. Knead in nuts. Oil large bowl. Add dough; turn to coat. Cover bowl with clean towel; let rise in warm area until doubled, about 50 minutes.
Oil large baking sheet. Punch down dough. Turn out onto oiled surface; knead briefly. Divide dough into 3 pieces. Roll each piece into 16-inch-long rope. Braid ropes together; tuck ends under and pinch to seal.
Transfer to prepared sheet. Cover with clean towel. Let rise in warm area until almost doubled, about 45 minutes.
Preheat oven to 375F. Whisk egg and milk in bowl. Brush loaf generously with some of egg mixture. Sprinkle with additional oats. Bake until golden and tester inserted into center comes out clean, about 50 minutes. Transfer to rack; cool. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)
Makes 1 Loaf.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.