I have been under the weather since last Friday and I stayed home today. The dinner I planned to make on Sunday night (see Spanish and Italian-Inspired Shabbat Dinner) has been postponed until Friday night. Yes, I am still making the matza fritters! And, I will post the photos.
I am really not a very good patient. My colleagues accuse me of being a workaholic. Maybe they are right…. I called work three times today and checked my office email three times. My name is Baroness Tapuzina and I am a workaholic.
So, how does one cure being a workaholic? Bake some bread. Since Pesach is officially over, I decided we needed a loaf of bread, so I got my stashed away flour and put it back in the kitchen. I decided to make my quick and easy whole wheat walnut bread and my husband came in and said, “How about making it with 50% whole wheat and 50% rye?” So I did.
What I like about this recipe is that it is very versatile. You can do half whole wheat, half all purpose or rye flour or all whole wheat. I also have made it with pumpkin seeds or walnuts and raisins. Use your imagination.
1 1/4 cup (300 g) whole wheat flour, plus a little for dusting
1 slightly rounded teaspoon salt
1 slightly rounded teaspoon dried yeast
7 oz warm water
1 level teaspoon brown sugar
1 teaspoon walnut oil or olive oil
1/2 cup (110 g) walnut pieces
1/2 cup (110 g) dark or golden raisins (optional)
Lightly grease a 12 x 10 in (30 x 25.5 cm) baking sheet or line it with a silpat liner.
Put the flour, salt and yeast together in a mixing bowl. Whisk the warm water, brown sugar and walnut oil until the sugar has dissolved. Add the liquid mixture to the flour mixture and either mix by hand or using the dough hook of your electric mixer. Mix to form a dough, adding a further tablespoon or two of water if it appears too dry. The dough should start to pull away from the sides of the bowl and yet not be so soft that it clings to your hands and sticks to the work surface.
Either stop the machine and knead for approximately 5 minutes by hand or until elastic or knead in your electric mixer. If possible, avoid using any additional flour because, as you knead, the dough will become more elastic and less sticky.
Press the dough out into a rough 12 inch (30 cm) square, and sprinkle the dried fruit and nuts over the surface. Roll up the dough, like a jelly roll and then knead briefly again to distribute the fruit and nuts evenly. Shape the dough into an oblong or round and place on the baking sheet and cover with a piece of oiled cellophane.
Let rise in a warm place for about 1-1/4 hours or until the dough has almost doubled in size. Put two or three slash marks in the dough or mark with an X.
Preheat the oven to 400°F (200°C) and bake for approximately 35 minutes.