Wednesday, November 16, 2011

Whole Wheat Maple Pecan Bread

In the early Fall, I wanted to make this bread for my mom and send it up north. As usual, time got away from me until it was too late, but the recipe continued to float around in my brain space. This one is for you Mom.

1 cup warm water
2 1/4 tsp yeast (or 1 packet)
2 TBSP milk (warmed to room temp)
2 TBSP vegetable oil (warmed to room temp)
3 TBSP + 1 TBSP real maple syrup
3 TBSP + 1 TBSP raw turbinado or brown sugar
1 tsp salt
2 cups bread flour
1 1/2 cups whole wheat flour
1/2 cup + 1/2 cup chopped pecans

In a warm mixing bowl, combine yeast and water. Add milk, oil, 3TBSP syrup and salt and stir to combine. Add flour and 1/2 cup pecans and knead with dough hook attachment about 10 minutes until dough is smooth and stretchy. Spray dough and bowl with cooking spray and roll around to coat. Set in a warm oven covered with a towel over it(I put the dough in and set 1 minute at 400 to warm the air). Let rise 45 minutes-1 hour until doubled.

Spray loaf pan with cooking spray. With the dough hook, punch down and knead dough for about 5 more minutes. On a floured cutting board, roll dough out into a rectangle, about 10"x18". Drizzle syrup over rectangle and sprinkle 1 TBSP raw sugar and 1/2 cup pecans. Avoid the outer 1" on all sides, and roll lengthwise so that you end up with a 10" loaf. Set loaf in pan and set back in a warm oven for 30-45 minutes until dough has doubled in size (if its cold in the house, give the oven another 1 minute at 400 degrees).

Turn oven to 350 and bake loaf 35-40 minutes until golden brown. Remove from loaf pan and let cool on a wire rack.

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