Whole-Wheat Honey Walnut Mini-Loaves

Recipe Ingredients

1/2 cup	73g / 2.6oz	Chopped walnuts
2 tablespoons	30ml	Dry yeast
1 1/2 cups	355ml	Warm water
1/2 cup	99g / 3.5oz	Butter - melted, cooled
1/3 cup	78ml	Honey
2		Egg whites - lightly beaten
2 teaspoons	10ml	Ground cinnamon
2 teaspoons	10ml	Salt
2 cups	125g / 4.4oz	Whole-wheat flour
3 1/2 cups	218g / 7.7oz	Bread or unbleached all-purpose flour - plus more
		Oil - for greasing
		Ground cinnamon - for garnish

Recipe Instructions

Toast walnuts in dry skillet over medium heat, shaking pan or stirring nuts constantly until golden, 5 to 6 minutes. Sprinkle yeast over warm water and let stand until yeast is bubbly, 6 to 8 minutes.

In large bowl, combine melted butter, honey, egg whites, cinnamon and salt. Add yeast. Briskly fold in whole-wheat flour and 1 cup bread flour. Begin to knead by hand on floured surface or with dough hook, adding flour as needed until dough leaves sides of bowl. Dough should become soft and no longer sticky. You might need slightly more flour; add a bit at a time. Knead about 5 minutes then press in walnuts. Knead 3 more minutes. Cover dough with damp tea towel and let rest on lightly floured board until doubled, 45 minutes.

Punch down dough to release any air. Divide dough into 12 portions. Shape into ovals and place in well-greased (2 1/2- by 4-1/2 inch) miniature loaf pans. Allow dough to rise until flush with top of pans, about 40 minutes.

Dust with flour and cinnamon. Place in 375 degree oven, then reduce heat to 350 degrees. Bake until tops are lightly browned, about 25 to 35 minutes. Cool in pan 10 minutes before removing.

This recipe yields 10 mini-loaves.

Each loaf: 397 calories; 581 mg sodium; 25 mg cholesterol; 14 grams fat; 60 grams carbohydrates; 11 grams protein; 0.90 gram fiber.

Source:
The Los Angeles Times, 11-21-1999

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