Happy New Year, everybody!
I am linking this up to the Hearth ‘n’ Soul blog hop this week.
Bread with Pine Nuts, Sun-Dried Tomatoes and a Basil Swirl
I wanted a lighter bread, so I used both white and whole-wheat flour in this, but you could use 100% whole wheat. 1-3/4 cups warm water (about 105 F)
2 teaspoons active dry yeast
1-1/2 cups white or whole wheat flour
1/3 cups toasted pine nuts
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons olive oil
2 tablespoons agave nectar
1-1/2 teaspoons salt
3 tablespoons vital wheat gluten
2-3/4 cups whole wheat flour (or more as needed)
1/2 cup basil leaves, minced
In a large bowl or the bowl of a stand mixer, mix together the water, yeast and 1-1/2 cups flour with a fork. Cover and let stand in a warm place for a hour or two.
Add the pine nuts, sun-dried tomatoes, olive oil, agave nectar, salt and wheat gluten and combine with a fork. If you are kneading the dough with a stand mixer, start it now on its lowest setting. Measure out and add the 2-3/4 cups whole wheat flour. Knead in the mixer for 5 minutes, or turn out on a floured surface and knead by hand for 10 minutes. If the mixture doesn’t pull away from the sides of the mixer bowl after 5 minutes, or if it sticks to your hands when kneading, add more flour a tablespoon at a time.
Transfer dough to an oiled bowl, cover and let sit in a warm place to rise until doubled, about an hour.
Oil a 9 x 5-inch loaf pan. Pat dough into a rectangle the same length as our loaf pan and about 2-1/2 to 3 times as wide. Spread basil over the top and roll up, starting with the long edge. Place dough into the loaf pan and cover. Turn over on to 350 F. When dough as risen again to twice its size, slide into the oven and bake for 35-40 minutes. To test for doneness, turn bread loaf out of the pan and rap on the bottom with your knuckles. If it makes a sound, the bread is done.