Pecan And Walnut Bread

Recipe Ingredients

1 1/3		Active dry yeast
		= (1 tbspn plus 1 tspn)
3 cups	711ml	Lukewarm water
1 tablespoon	15ml	Honey
5 cups	312g / 11oz	All-purpose flour
3 cups	187g / 6.6oz	Rye flour
4 1/2 teaspoons	22ml	Salt
1 teaspoon	5ml	Chopped fresh rosemary or thyme leaves
		= (or 1/2 tspn dried rosemary or thyme)
7 tablespoons	105ml	Unsalted butter - (3 1/2 oz) - softened
1 1/2 cups	219g / 7.7oz	Chopped walnuts
1 1/2 cups	219g / 7.7oz	Chopped pecans

Recipe Instructions

Dissolve the yeast in 1/2 cup of lukewarm water.

Place the remaining water, the honey, both flours, the salt, rosemary or thyme, and butter in a mixer fitted with a dough hook. Mix for about 5 minutes. Add the dissolved yeast and continue to knead in the mixer for about 10 minutes. Add the walnuts and pecans and continue to knead until the nuts are thoroughly combined. The dough should come together neatly in a ball.

Cover the mixing bowl with a damp towel and let the dough rise in a warm place for about 45 minutes at room temperature, or until it approximately doubles in volume.

Knead the dough briefly by hand to remove an air pockets.

Butter and flour three 9- by 5-inch loaf pans. Divide the dough in three parts, shape each into a 9-inch cylinder and place them in prepared pans. Let the loaves rise in the pans for about an hour, or until they at least double in volume.

Preheat the oven to 375 degrees.

Bake the loaves for about 20 minutes, or until they are nicely browned, then reduce the heat to 325 degrees and continue baking for another 25 minutes. Remove from pans and let cool.

This recipe yields three 9-inch loaves.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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