Decorated Wine and Walnut Loaf
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- 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
View full nutritional breakdown of Decorated Wine and Walnut Loaf calories by ingredient
Introduction
It's even better than it sounds - Merlot and tons of buttery walnuts fill a crusty, rustic loaf, and a gorgeous cluster of grapes fashioned from saffron scented dough crowns the whole thing! It's even better than it sounds - Merlot and tons of buttery walnuts fill a crusty, rustic loaf, and a gorgeous cluster of grapes fashioned from saffron scented dough crowns the whole thing!Number of Servings: 30
Ingredients
-
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
--
1 egg white, for glaze (optional for vegan
Directions
--Wine Dough--
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.
--Saffron Dough--
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.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
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.
--Saffron Dough--
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.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.