Currant-Walnut Baguettes

chefs-mate chefs-mate 0 Comments
Servings: 2 Difficulty: Advanced
Jump To Recipe Print Recipe
Rustic, chewy whole wheat loaves studded with sweet dried fruit and crunchy nuts.
Currant-Walnut Baguettes recipe image
Currant-Walnut Baguettes recipe image
Print Recipe

Currant-Walnut Baguettes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 1974.3

Description

These Currant-Walnut Baguettes are the ultimate comfort bread, combining the hearty texture of whole wheat with the sweetness of currants and golden raisins. The addition of toasted walnuts adds a satisfying crunch and nutty depth that pairs beautifully with the tangy crust. Perfect for slicing thick for breakfast with butter or cheese, or tearing into for a side to creamy soups like pumpkin or squash. The honey in the dough provides a subtle sweetness that caramelizes nicely during baking, creating a golden, irresistible crust. This recipe is forgiving and yields a moist, flavorful loaf that tastes even better the next day. Ideal for weekend baking or as a thoughtful homemade gift, these baguettes bring a touch of rustic elegance to any table.

Ingredients

Directions

  1. Dissolve the yeast and honey in 1/4 cup of the warm water and let stand until foamy, about 10 minutes.
  2. In a food processor fitted with a plastic dough blade, combine the bread flour, whole wheat flour, and salt.
  3. Process for about 30 seconds to mix the dry ingredients.
  4. Add the walnut halves and process for an additional 15 seconds to chop them slightly.
  5. With the machine running, pour the yeast mixture through the feed tube.
  6. With the machine still running, slowly pour in the remaining 1 cup of warm water through the feed tube.
  7. Process until the dough clears the sides of the bowl and is no longer dry, about 1 minute.
  8. Turn the dough out onto a lightly floured surface and knead in the currants and golden raisins for about 5 minutes.
  9. Coat a large bowl with butter and transfer the dough to the bowl, turning to coat the top with butter.
  10. Cover with plastic wrap and a towel, then set aside to rise in a warm place until doubled in bulk, about 1 to 1.5 hours.
  11. Turn the dough out onto a lightly floured board and punch down to remove air bubbles.
  12. Divide the dough into two equal parts and roll each part into a 6 x 15-inch sheet.
  13. Roll the sheets tightly into long cylinders, pinching the edges to seal.
  14. Transfer the cylinders, seam side down, to a buttered baking sheet or two baguette pans.
  15. Cover again and let rise until almost doubled, about 45 minutes.
  16. Preheat oven to 425&# 194;°F (220ðC).
  17. Brush the loaves with beaten egg (if using) and slash each loaf several times along the diagonal with a sharp knife.
  18. Bake for 30 to 40 minutes, until the loaves are well browned and sound hollow when tapped.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1974.3kcal
% Daily Value *
Total Fat 65.0g100%
Saturated Fat 6.4g32%
Cholesterol 0.0mg0%
Sodium 9770.2mg408%
Total Carbohydrate 311.7g104%
Dietary Fiber 29.5g118%
Sugars 35.0g
Protein 61.4g123%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bread, baguette, whole wheat, walnuts, currants, raisins, baking, yeast, homemade, rustic, breakfast, snack, fruit bread, nuts, honey, crusty, vegetarian, comfort food, artisan, soaking
Recipe Card powered by WP Delicious