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Whole Wheat Bread with Crystallized Ginger and Toasted Walnuts

Cold weather puts me in the mood to bake, especially homemade bread.  I made this Whole Wheat Bread with Crystallized Ginger and Toasted Walnuts the other day, and oh, boy is it good!  I love everything about this bread; from the crunchy crust, hearty whole wheat flavor and tender crumb to the bits of zesty, crystallized ginger and pieces of toasted walnuts scattered throughout.  And just wait until you taste a hot, toasted slice of this homemade bread with pats of butter and marmalade – so delicious!  


 
Five, high-quality Hodgson Mill products go into this bread – Hodgson Mill Whole Wheat Flour, Hodgson Mill Naturally White Flour, Hodgson Mill Vital Wheat Gluten, Hodgson Mill Fast Rise Yeast and Hodgson Mill Bulgur Wheat.   Each one of them plays an important part in making this an outstanding, whole grain, flavor-packed, loaf of bread.  


 
My preferred method for making bread dough is with my bread machine.  But this recipe comes together just as well using a stand mixer with a dough hook or mixing and kneading by hand.  To begin, put the buttermilk, melted butter, sugar, flour, salt, vital wheat gluten and yeast into the pan of a bread machine and begin running the dough cycle.  Lift the lid every few minutes at the beginning of the cycle to check on how the dough is coming together.  Add more flour if necessary.  

Hodgson Mill Vital Wheat Gluten helps give this bread a soft crumb, but isn’t an essential ingredient.  That being said, if you have some Hodgson Mill Vital Wheat Gluten in your pantry, I suggest you use it.  If not, you can still make this bread; just expect the finished loaf to be a little more dense. 

After about 10 minutes of kneading, add the crystallized ginger, toasted walnuts and Hodgson Mill Bulgur Wheat.  I love the touch of sweetness and spice the crystallized ginger gives this bread and how the toasted walnuts add the perfect amount of crunch.  The Hodgson Mill Whole Wheat Flour not only provides additional whole grain nutritional benefits, it also adds a nubby texture to this otherwise tender wheat bread.  


 
Allow the bread machine to continue kneading the dough until all of the ingredients are fully incorporated, and the dough is smooth and elastic, about 10 more minutes. 

Turn the bread machine off (leaving the lid shut) and allow the dough to rise for about an hour and a half or until it has doubled in size.  



The dough will look similar to this when it’s done rising; perfectly puffy and doubled in size, thanks to the Hodgson Mill Fast Rise Yeast.   
 

Next transfer the dough to a lightly floured work surface and gently roll it into a 15-inch cylinder.  


  
Place the dough in a buttered 9 x 5-inch bread pan, tucking under the ends on both sides. Cover the pan loosely with a piece of plastic wrap that has been sprayed with non-stick cooking spray.  Let the dough rise in a warm place for an hour or until it has risen about 1 ½ inches above the rim of the baking pan.  


 
Bake the bread in a 375°F oven for 35 to 40 minutes or until an instant read thermometer reaches 190°F.  Cover the bread with a piece of aluminum foil during the last 10 to 15 minutes of baking to prevent over-browning if necessary.   


 
Let the bread cool in the pan for 10 minutes and then remove it to a wire rack to finish cooling.   

Pour yourself a hot cup of tea and break out the marmalade; this Whole Wheat Bread with Crystallized Ginger and Toasted Walnuts is ready to serve for breakfast. Each slice of this exceptional bread provides a healthy serving of whole grains to start your day from the Hodgson Mill Whole Wheat Flour and Hodgson Mill Bulgur Wheat as well as a boost of all-natural goodness from the Hodgson Mill Naturally White Flour.  The added bits of sweet, spicy crystallized ginger and crunchy toasted walnuts give this bread a little pizzazz and make each bite flavorful and delicious.  Make the best of being indoors this winter and bake a loaf of Whole Wheat Bread with Crystallized Ginger and Toasted Walnuts.  It’s my new favorite yeast bread and I bet it’ll be one of your favorites, too.    Enjoy! 

Whole Wheat Bread with Crystallized Ginger and Toasted Walnuts

Ingredients

Instructions

Put the buttermilk, melted butter, sugar, flours, salt, vital wheat gluten and yeast into the pan of a bread machine and begin running the dough cycle.  Monitor the dough for the first few minutes and add more flour if needed.  After 10 minutes of kneading, add the crystallized ginger, toasted walnuts and bulgur to the dough. Allow the bread machine to continue kneading the dough until all of the ingredients are fully incorporated, and the dough is smooth and elastic, about 10 more minutes. Turn the bread machine off (leaving the lid shut) and allow the dough to rise for an hour and a half or until it has doubled in size.  Transfer the dough to a lightly floured work surface and gently pat and roll it into a 15-inch cylinder.  Place the dough in a buttered 9 x 5-inch bread pan, tucking under the ends on both sides. Cover the pan loosely with plastic wrap that has been sprayed with non-stick cooking spray. Let the dough rise in a warm place for an hour or until it has risen 1 ½ inches above the rim of the baking pan.  Bake the bread in a 375°F oven for 35 to 40 minutes or until an instant read thermometer reaches 190°F.  Cover the bread with a piece of aluminum foil during the last 10 to 15 minutes of baking to prevent over-browning if necessary.   Let the bread cool in the pan for 10 minutes and then remove it to a wire rack to finish cooling.  Slice and serve toasted with butter and marmalade if desired.  

Notes

Bread can be kept at room temperature in an airtight container for up to three days.

Servings


Makes 1 loaf of bread

Adapted from Bon Appétit

You can find Whole Wheat Bread with Crystallized Ginger and Toasted Walnuts and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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