Toasted hazelnut oat bread
2 Loaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Warm water, 105 to 110 F. |
| 1½ | tablespoon | Active dry yeast |
| ¼ | cup | Honey |
| ¼ | cup | Butter |
| 1½ | teaspoon | Salt |
| ⅓ | cup | Non-fat dry milk |
| 2½ | cup | All-purpose white flour |
| 1 | cup | Whole wheat flour |
| 1 | cup | Oat bran |
| 1 | cup | Finely ground hazelnuts (roasted Oregon hazelnuts) |
| 2 | tablespoons | Coarsely chopped hazelnuts (Oregon hazelnuts) |
| 2 | tablespoons | Oatmeal |
| 1 | Egg yolk | |
| 2 | teaspoons | Water |
| 1 | pinch | Salt |
Directions
EGG GLAZE
Yield: Two 20-ounce loaves.
Whisk glaze ingredients together. Cover and refrigerate. Stir together the warm water, yeast and honey. Let stand until foamy, about 5 minutes. Mix in butter, salt, non-fat dry milk and 2 cups of the white flour. Beat until smooth and creamy. Beat in remaining white flour, whole wheat flour, oat bran and ground hazelnuts. Knead until smooth and elastic. Cover and let rise until doubled in bulk.
Punch down and turn out onto lightly floured surface. Divide dough in half and shape into two round loaves, about 7 inches in diameter.
Cover and let rise until almost doubled and a slight indentation remains when lightly touched with fingertip. Brush loaves with egg yolk glaze and sprinkle each loaf with 1 tablespoon oatmeal and 1 tablespoon coarsely chopped hazelnuts. Bake in a 350 oven for 25 minutes, or until golden.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board