By the time the bread was finished, cooled and wrapped up for it's trip to the grandparents' place for dinner, I was beat... and I just hoped that there would be at least a slice left over from Thanksgiving's bread basket so I could photograph the wonderful purple interior!
Decorated Wine and Walnut Loaf
Serves 30
2 fl. oz warm water
1 fl oz (2 tbsp) honey (or raw sugar if vegan)
2 1/4 tsp dry active yeast
3 fl oz warm unswetened almond milk (or regular milk, if you like)
10 fl oz red wine
14.5 oz (4 cups) flour
7 oz (1 1/2 cups) whole wheat flour
1 tsp vital gluten
1/2 tsp nutmeg
2 tsp salt
7 oz (scant 1 3/4 cups) chopped walnuts
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2 fl oz boiling water
2 tbsp sugar
1/2 tsp saffron (optional, for colour)
1/4 tsp dry active yeast
2.6 oz (3/4 cup) flour
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1 egg white, for glaze (optional for vegan)
- In the bowl of a standing mixer fit with the dough hook, combine water, honey and yeast. Allow to stand 10 minutes.
- Add almond milk and red wine, mixing well.
- Whisk together flours, gluten, nutmeg and salt.
- With the mixer on low, add the flour ingredients to the liquids and allow to mix for 12 minutes.
- Add the walnuts and mix 2 minutes longer.
- Cover the bowl and allow to rest for 2 hours.
- Punch dough down and shape into a rough ball.
- Place ball seam side up in a well floured towel-lined bowl or couche form. Cover and let rise 1 1/2 hours.
- In a medium bowl combine water, sugar and saffron. Allow to steep and cool enough that you can touch it comfortably.
- Stir in yeast and allow to stand 10 minutes.
- Beat in flour to form a smooth, supple dough. Cover and allow to rise 1 1/2 hours.
- Punch dough down and on a piece of parchment, shape the mirror image of a grape cluster from pieces of dough, leaving a small space between balls for rising. You will be flipping it onto the boule so make sure to assemble it backwards.
- Preheat the oven to 475F and allow to sit at temperature for 30 minutes.
- Turn the boule out onto a lined baking sheet.
- Brush the exposed side of the grape cluster with some egg white (or water if vegan) and carefully turn onto the boule.
- Brush the cluster with more egg white.
- Bake loaf on the lowest rack of the oven for 15 minutes, spritzing the oven walls with water every 5 minutes.
- Reduce the temperature to 425F and bake 35 minutes longer.
- Cool completely on a rack before slicing, or wrapping in cling wrap and freezing.
- Store at room temperature wrapped in cling wrap for up to 5 days, or slice and freeze wrapped in foil.
Calories: 157.0
Total Fat: 4.8 g
Cholesterol: 0.0 mg
Sodium: 5.5 mg
Total Carbs: 23.1 g
Dietary Fiber: 1.7 g
Protein: 4.6 g
This will also be my entry to next week's edition of YeastSpotting at Wild Yeast.
Purple bread- lovely. I'll bet it smelled divine.
ReplyDeleteWHAT! There's a World Bread Day? Me and bread go way back and we love each other. I don't know how I let this event slip by me.
ReplyDelete(My childhood nickname? "Bread")
The color is great
ReplyDeleteWhat a wonderful and pretty loaf!
ReplyDeleteThe bread looks wonderful.
ReplyDeleteI'll definatelly try to bake it.