One year ago a group with a passion for bread baking founded the Bread Baking Babes. Happy Birthday to you babes!
At the moment I love to bake my bread in these mini-loaves pan, no wonder I baked the Pane ai Cinque Cereali con Noci as mini loaves, too!
Pane ai Cinque Cereali con Noci
makes 6 mini-loaves
100 g walnuts
1 3/4 tsp instant dry yeast
340 g lukewarm water
260 g wheat flour
60 g oat flour (or finely ground rolled oats)
60 g rye flour
60 g whole wheat flour
60 g white rice flour
10 g salt
Toast the walnuts in a 200ºC oven for about 8-10 minutes, watch them like a hawk so they toast and not burn. Chop them. I use for chopping a onion chopper, that – of course – I never use for onions.
Place all the other ingredients in a mixing bowl and mix on low speed 1.5 (Bosch MUM 8) for 3 minutes – if necessary adjust water or flour to get the right consistency – then mix another 4 minutes on medium speed 2 (Bosch MUM 8) until you get a firm, elastic and slightly sticky dough.
First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour (90 minutes).
Shaping and Second Rise: Turn the dough out onto a lightly floured surface. The dough should be moist, firm, and noticeably elastic, if slightly sticky. Cut the dough in 6 pieces and shape each piece into an oval loaf to fit the mini-loaves pan. Place the loaves in the oiled pans, cover with a heavy towel, and let rise until truly doubled and fully above the tops of the pans, 1 to 1 1/4 hours.
Baking: Heat oven to 200 C. Slash a pattern in the top of the loaves. One baker in Milan cuts the shape of a stalk of grain on the top; elsewhere bakers make 3 parallel slashes. Bake 35 minutes; bake the last 20 minutes out of the pans to brown the bottoms and sides. Cool completely on a rack.
Unfortunately I had no brown rice flour so I used white rice flour and did just half of the recipe. As my dough wasn’t very active I had to raise the time of first and second rise. For all that the final result is a tasty bread with a nice dense crumb and chunks of walnuts.
If you are interested in joining this month as a Bread Baking Buddy too, just bake the bread before February 26th and contact Tanna with a link to your post about the bread.