Whole Wheat Bread with Crystallized Ginger and Toasted Walnuts

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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, you’ll love this bread. And just wait until you taste a hot, toasted slice of this homemade bread with pats of butter and marmalade – so delicious!

Ingredients

Directions

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.



 



Makes 1 loaf of bread Print this Recipe

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