Editor's note: I'd pick this healthy, whole-grain bread with sweet surprises and nutty crunch for my Easter table ANY DAY over standard rolls or too-sweet panettone—and it would work just as well for brunch or dinner. YUM.—Julie
Whole Wheat & Rye Easter Bread w/ Nuts, Raisins and Dark Chocolate
Makes 1 little loaf
- 1 cup whole wheat flour
- 1/2 cup rye flour
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp instant yeast, + 1/4 tsp later on
- 3/4 cup water
- 1/2 cup raisins
- 1/2 cup walnuts
- 1/2 cup pecans
- 1/2 cup chocolate chunks
Combine all flours, salt, instant yeast and water. Knead until it comes together and softens.
Place the dough in an oiled bowl and let it rise at a warm temperature (25 degrees Celsius, or about 75-80 degrees Fahrenheit) for about 3-5 hours (the longer the better).
Take the dough out. Knead in the nuts, chocolate and half tablespoon extra yeast.
Knead the dough into the desired shape (for example, a round or a loaf) and place in the pan you’re going to bake your bread in.
Let it rise at a warm temperature (again, 25 degrees Celsius) for 2 hours or so.
Preheat an oven to 200 degrees Celsius (About 400 degrees Fahrenheit). Place a "water bath" (pan partially filled with water) in there so that the steam will make the crust hard and crispy.
Bake your bread for about 30 minutes. Cover with foil if the top starts to get too brown.
Let the bread cool completely.
Serve, slice and enjoy!
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