Decorated Wine and Walnut Loaf
From jo_jo_ba 14 years ago
- 50 minutes to make
- Serves 30
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!
Ingredients
- 2 fl. oz warm water shopping list
- 1 fl oz (2 tbsp) honey (or raw sugar if vegan) shopping list
- 2 1/4 tsp dry active yeast shopping list
- 3 fl oz warm unswetened almond milk (or regular milk, if you like) shopping list
- 10 fl oz red wine shopping list
- 14.5 oz (4 cups) flour shopping list
- 7 oz (1 1/2 cups) whole wheat flour shopping list
- 1 tsp vital gluten shopping list
- 1/2 tsp nutmeg shopping list
- 2 tsp salt shopping list
- 7 oz (scant 1 3/4 cups) chopped walnuts shopping list
- --- shopping list
- 2 fl oz boiling water shopping list
- 2 tbsp sugar shopping list
- 1/2 tsp saffron (optional, for colour) shopping list
- 1/4 tsp dry active yeast shopping list
- 2.6 oz (3/4 cup) flour shopping list
- -- shopping list
- 1 egg white, for glaze (optional for vegan) shopping list
How to make it
- --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.
People Who Like This Dish 1
- hungrybear Miner, MO
- dollhead Mechanicville, US
- goodeat Benton, MO
- quaziefly ALL POINTS
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Sound like a good one to me! five folks!
goodeat
in Benton loved it
-
Nice
hungrybear
in Miner loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "