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Receta Oat And Walnut Buttermilk Braid
by Global Cookbook

Oat And Walnut Buttermilk Braid
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Ingredientes

  • 1/2 c. Hot water, (105F. to 115F.)
  • 1/4 c. Honey
  • 1 env dry yeast
  • 2 c. Buttermilk
  • 4 1/3 c. Bread flour, (about)
  • 2 c. Old-fashioned oats
  • 1 c. Whole wheat flour
  • 2 Tbsp. Vegetable oil
  • 2 tsp Salt
  • 1 c. Minced walnuts
  • 1 x Egg
  • 2 Tbsp. Lowfat milk
  •     Additional old-fashioned oats

Direcciones

  1. Stir hot water and honey in large bowl to blend. Sprinkle yeast over. Let stand till foamy, about 8 min. Heat buttermilk in small saucepan to lukewarm (about 100F.). Stir into yeast mix. Add in 2 c. bread flour, 2 c. oats, wheat flour, oil and salt and stir till smooth. Gradually fold in sufficient remaining bread flour to create dough. Cover and let dough rest 15 min.
  2. Turn out dough onto floured surface. Knead till smooth and elastic, Adding more bread flour if sticky, about 10 min. Knead in nuts. Oil large bowl. Add in dough; turn to coat. Cover bowl with clean towel; let rise in hot area till doubled, about 50 min.
  3. Oil large baking sheet. Punch down dough. Turn out onto oiled surface; knead briefly. Divide dough into 3 pcs. Roll each piece into 16-inch-long rope. Braid ropes together; tuck ends under and healthy pinch to seal.
  4. Transfer to prepared sheet. Cover with clean towel. Let rise in hot area till almost doubled, about 45 min.
  5. Preheat oven to 375F. Whisk egg and lowfat milk in bowl. Brush loaf generously with some of egg mix. Sprinkle with additional oats. Bake till golden brown and tester inserted into center comes out clean, about 50 min. Transfer to rack; cold. (Can be made 1 day ahead. Wrap tightly; store at room temperature.)
  6. Makes 1 Loaf.