Baking Time: 25 minutes
1 1/2 cups warm water, 105º to 110º
1 1/2 tablespoons active dry yeast
1/4 cup honey
1/4 cup butter
1 1/2 teaspoons salt
1/3 cup nonfat dry milk
2 1/2 cups all-purpose white flour
1 cup whole wheat flour
1 cup oat bran
1 cup roasted and finely ground Oregon hazelnuts
2 tablespoons coarsely chopped Oregon hazelnuts
2 tablespoons oatmeal
EGG GLAZE
1 egg yolk
2 teaspoons water
Pinch salt
Servings: 24 / Yield: 2 loaves
Whisk glaze ingredients together. Cover and refrigerate. Stir together the warm water, yeast and honey. Let stand until foamy, about 5 minutes. Mix in butter, salt, nonfat dry milk and 2 cups of the white flour. Beat until smooth and creamy. Beat in remaining white flour, whole wheat flour, oat bran and ground hazelnuts. Knead until smooth and elastic. Cover and let rise until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half and shape into two round loaves, about 7 inches in diameter. Cover and let rise until almost doubled and a slight indentation remains when lightly touched with fingertip. Brush loaves with egg yolk glaze and sprinkle each loaf with 1 tablespoon oatmeal and 1 tablespoon coarsely chopped hazelnuts. Bake in a 350º oven for 25 minutes, or until golden.
1 1/2 cups warm water, 105º to 110º
1 1/2 tablespoons active dry yeast
1/4 cup honey
1/4 cup butter
1 1/2 teaspoons salt
1/3 cup nonfat dry milk
2 1/2 cups all-purpose white flour
1 cup whole wheat flour
1 cup oat bran
1 cup roasted and finely ground Oregon hazelnuts
2 tablespoons coarsely chopped Oregon hazelnuts
2 tablespoons oatmeal
EGG GLAZE
1 egg yolk
2 teaspoons water
Pinch salt
Servings: 24 / Yield: 2 loaves
Whisk glaze ingredients together. Cover and refrigerate. Stir together the warm water, yeast and honey. Let stand until foamy, about 5 minutes. Mix in butter, salt, nonfat dry milk and 2 cups of the white flour. Beat until smooth and creamy. Beat in remaining white flour, whole wheat flour, oat bran and ground hazelnuts. Knead until smooth and elastic. Cover and let rise until doubled in bulk. Punch down and turn out onto lightly floured surface. Divide dough in half and shape into two round loaves, about 7 inches in diameter. Cover and let rise until almost doubled and a slight indentation remains when lightly touched with fingertip. Brush loaves with egg yolk glaze and sprinkle each loaf with 1 tablespoon oatmeal and 1 tablespoon coarsely chopped hazelnuts. Bake in a 350º oven for 25 minutes, or until golden.
