The Fresh Loaf

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Glazed nuts in a whole-grain SD loaf

GaryBishop's picture

Glazed nuts in a whole-grain SD loaf

I recently made my tastiest loaf ever! I added glazed pecans and walnuts to my usual whole grain loaf. Wow. The little pop of sweetness when I bite a nut is really great. I had a pimento cheese sandwich yesterday on this bread; it was great!

I broke up the nuts into small pieces and glazed them in just a few minutes following the instructions at fifteen Spatulas scaled down to 75 grams of nuts. I added them to the dough after 8 minutes of kneading and let the mixer run at low speed for 3 more minutes. Then I did a couple of S&F during fermentation.

The leaven is a lazy variation of NMNF wherein I simply take 5g of the low-hydration rye from the fridge, add 50g of warm water and 50g of whole wheat flour and keep it at 86F overnight. 

The grains were milled in a Mock mill 100. 

I add a little yeast to provide independent control of rise and sourness. 

The last column in my chart is the current weight including my mixer bowl so I can check myself when I forget where I am in the list. Entries like water/leaven that don't increase the totals allow me to list contributions that are accounted for elsewhere.

This is scaled for my 9x13 Pullman pan. I baked it at 350F starting in a cold oven with another 9x13 Pullman inverted on top for the first 30 minutes and with the upper pan off for the last 25 minutes.


Benito's picture

Gary that looks and sounds delicious, great idea using the glazed nuts.  I’ll have to try that sometime.


TheBreadMaster's picture

That bread sounds super tempting! I'll definitely bake it. Thanks for the recipe!