Whole wheat bread with walnuts - Pane integrale alle noci - Integralni kruh s orasima

This time the story begins from its end. The story begins when the hot and sweet smell starts to fill my kitchen. Its sound is dull and echoing. The crust is rumbling and crisp. When all these things happen, the bread is ready. It doesn't matter if it's simple white bread, or some of those coloured strange breads that I like to bake when I find some inspiring natural dye, the most beautiful moment is when I divide the smoking and hot breathing bread. I look at it searching countless cavities that have trapped the air, same cavities that I was searching while it was raising, still and pampered under the blanket to warm its rest.
Because I like to spoil my bread, I gently place it in its bowl, I let him breath and grow. It has his special place protected from the wind and air flows. It has its own blanket and its feather pillow...

This time the story begins when the old season has finally decided to leave the space to the new one. Brown and dry walnuts shells were opened and their oily fruits still nice and tasty, went out with difficulty. New born walnuts start to fall from the giant try in the garden. Giant green walnuts cover soft and mossy soil. Some of those green fruits are already nice and tasty. The shells of new walnuts is already so hard and difficult to open.

Baking bread is better then any sort of meditation! It takes time, its time, the right time span. There is no space for improvisation. Making bread keeps me waiting until it comes out from the oven to see if my bread would be exactly as I have imagined it would look like. I keep waiting patiently with all possible doubts until the end. Until I divide the bread searing my hands, because every time is like the first time! And it's fulfilling, it's exciting, it's simply beautiful. And it smells divinely.
I'm still baking the bread with brewer's yeast, I still haven't found enough self confidence to start producing my own sourdough.
For the time being it's working so well, with all sort of flours and ingredients.

This time the weather was so dry and hot, the perfect match for well raising dough. And the choice of ingredients was perfect as well, a bit rustic, a bit unusual, but its flavour is really good. Especially with some butter and a good honey for breakfast!

WHOLE WHEAT BREAD WITH WALNUTS

150 gr all-purpose flour

100 gr whole wheat flour

70 gr walnuts cut in pieces

180 ml lukewarm water

1 tablespoon extra virgin olive oil

7 gr fresh yeast

2 tablespoons lukewarm milk for the yeast

1/2 tablespoon cane sugar for the yeast

pinch of salt

Dissolve the yeast and 1/2 teaspoon of sugar in little lukewarm milk and let it raise for 10 minutes.

Warm up the water (don’t boil it).

In one bowl put flours and cut walnuts, add yeast and oil and start to knead the dough with the mixer. Gradually add in the mixture water and continue to knead until all ingredients combine well together. Add a pinch of salt and knead for another few minutes.

Leave the dough to raise until double the volume (cover the bowls with the PVC wrap or the bowl cover).

Cover the baking tray with parchment.

Place the dough on floury working surface and cut it into 3 equal parts.

Work a bit every piece of dough and give to each one round shape.

Place the dough into baking tray covered with parchment and leave to rest until it double the volume. 
Bake in preheated oven at 180°C for 30 minutes. The surface of the bread must be golden brown.

PANE INTEGRALE ALLE NOCI

150 gr di farina “00”
100 gr di farina integrale
70 gr di noci tagliate a pezzetti

180 ml di acqua tiepida

1 cucchiaio di olio extravergine di oliva

7 gr di lievito di birra
2 cucchiai di latte tiepido per il lievito
½ cucchiaino di zucchero di canna per il lievito

un pizzico di sale

Sciogliere il lievito e 1/2 cucchiaino di zucchero nel latte tiepido e lasciare lievitare per 10 minuti.

Riscaldare l'acqua (non deve bollire).

In una ciotola unire le farine e le noci, aggiungere il lievito,e l'olio e cominciare ad impastare con il mixer. Gradualmente aggiungere all'impasto l'acqua tiepida e continuare ad impastare per incorporare bene tutti gli ingredienti. Alla fine aggiungere un pizzico di sale e impastare ancora per qualche minuto. 

Lasciare l’impasto a lievitare fino al raddoppio del volume dell’impasto (coprire la ciotola con la pellicola trasparente oppure con il coperchio della stessa ciotola).

Rivestire lo stampo con la carta da forno.

Rovesciare l’impasto sulla superfice da lavoro precedentemente infarinata e tagliarlo in 3 parti uguali.

Lavorare leggermente ogni pezzo dell’impasto e dargli la forma sferica.

Sistemare l'impasto nella teglia rivestita da carta da forno e lasciarlo lievitare fino al raddoppio del volume.

Infornare nel forno già caldo a 180°C per circa 30 minuti. La superficie del pane deve diventare leggermente dorata.

INTEGRALNI KRUH S ORASIMA

150 gr višenamjenskog brašna

100 gr integralnog brašna

70 gr oraha narezanih na komadiće

180 ml tople vode

1 žlica ekstradjevičanskog maslinovog ulja

7 gr svježeg kvasca

2 žlice toplog mlijeka za kvasac

½ žličice šećera od trske za kvasac

prstohvat soli

Otopiti kvasac i 1/2 žličice šećera u malo mlakog mlijeka i ostaviti da se diže 10 minuta.

Zagrijati vodu (ne treba vrijati).

U zdjelu sjediniti brašna i narezane orahe, dodati kvasac i ulje, te početi mijesiti mikserom. Postepeno u tijesto dodavati vodu uz neprestano miksanje da se svi sastojci dobro sjedine. Na kraju dodati u tijesto prstohvat soli i miksati još par minuta.

Ostaviti tijesto da se diže dok mu se volumen ne udvostruči (pokriti zdjele prozirnom folijom ili poklopcem).

Obložiti kalup masnim papirom za pečenje.

Isuti tijesto iz zjele na pobrašnjenu radnu površinu i podijeliti ga na 3 jednaka dijela.

Lagano premijesiti svaki komad tijesta i oblikovati ga u kuglu.

Posložiti kugle od tijesta u kalup obložen masnim papirom za pečenje i ostaviti da se tijesto diže dok mu se volumen ne udovostruči.
Peći u prethodno zagrijanoj pećnici na 180°C oko 30 minuta. Brioche mora dobiti zlatno-smeđu boju po površini.