The Pioneer Woman Tasty Kitchen
Profile Photo

Nutty Crunchy Homemade Bread

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

Prep:

Cook:

Level: Easy

System:

3
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

I am always on the hunt for a really amazing bread recipe. Right now, this is my favorite!

Makes 3 loaves.

Ingredients

  • 1 cup Cracked Almonds
  • ⅓ cups Cracked Oat Groats
  • ⅓ cups Pumpkin Seeds
  • ⅓ cups Sunflower Seeds
  • 9 cups Freshly Ground Wheat Flour
  • 1-½ cup Freshly Ground Sprouted Wheat Flour
  • 2 cups Freshly Ground Oat Flour
  • 3 Tablespoons Instant Yeast (Sometimes Labeled As Bread Machine Yeast)
  • 1 Tablespoon Heaping, High Powered Gluten
  • 1 Tablespoon Sea Salt
  • 4 cups Warm Water
  • 1 cup Whey (optional - If Not Using, Substitute Water)
  • 1 cup Oatmeal
  • ⅓ cups Coconut Oil, Melted
  • ½ cups Molasses
  • ⅓ cups Honey
  • ¼ cups Brown Sugar
  • 2 Tablespoons Butter, Melted

Preparation

1. First thing to do is to crack the nuts and seeds. So combine the almonds, oat groats, sunflower and pumpkin seeds in your blender and pulse a few times until they are, well, cracked.

2. Second is to grind up your grains, so mill wheat berries (6 cups to yield 9 cups flour), sprouted wheat berries (1 cup to yield 1 1/2 cups flour), and oat groats (1 1/2 cups to yield 2 cups flour).

3. Combine all the ingredients (except the flour, cracked nuts and berries, and melted butter) in a large mixing bowl, or the bowl of a large stand mixer. Please be careful not to burn out your mixer! The original recipe was written for use in a Bosch mixer which is a huge mixer. If you think you might have a problem, use your mixer to start the dough but finish it by hand.

4. Once you have everything in the bowl of whatever you are using, start it on the slowest speed and slowly start adding the flours. Put in just enough flour for the dough to start pulling away from the sides of the bowl, then once it is just combined, turn the mixer off and allow the dough to rest about 10 minutes. This will help the flour to absorb all the liquid.

5. After it has rested, turn the mixer back on to a medium speed and knead for 8 minutes.

6. Just before the kneading is done, add the cracked nuts and seeds and knead until combined.

7. Brush butter on the bottom and sides of 3 loaf pans, then butter your hands and divide the dough between the pans.

8. Cover and allow to rise until doubled, about 20 minutes (longer if you’re at sea level; I am at just about 7100ft). I like to just let them rise while my ovens heats, so set your oven to 350ºF.

9. Bake until brown on top and the loaf sounds hollow when you thump on it with your finger, about 30-35 minutes.

10. Remove from the oven and allow to cool in the pans about 10 minutes. Then take them out of the pans and cool on wire racks. Bread is much better if you allow it to cool all the way before you slice into it but sometimes, you just can’t wait!

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of Laura Clay

Laura Clay on 10.3.2012

I’ve been on the same hunt. Can’t wait to try this.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate