Westnut Hazelnut Recipes -

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Prep Time:

  • 1/2 cup plus 2 tablespoons cracked wheat
  • Boiling water
  • 2 tablespoons or 2 packages(1/4 ounce each)
  • active dry yeast
  • 2 cups warm water, 105 to 115 degrees
  • 1/4 cup honey
  • 1/4 cup softened butter
  • 2 teaspoons salt
  • 3 1/2 cups unbleached white flour
  • 2 1/2 cups whole wheat flour
  • 3/4 cup plus 2 tablespoons coarsely chopped
  • toasted hazelnuts

Pour boiling water over 1/2 cup cracked wheat. Let stand for about three minutes. Drain and press out excess water. Stir yeast, warm water and honey together in a large bowl. Let stand until foamy, about three minutes. Add butter, salt, and two cups of the white flour. With electric mixer or by hand, beat until] the consistency of thick cake batter, about two minutes. Gradually mix in the remaining flours and soaked cracked wheat. With heavy duty mixer, or by hand, knead until dough is smooth and elastic. Place in greased bowl,turn to coat the entire ball, cover with a dampened kitchen towel, and let rise until doubled in bulk, about 45 minutes. Punch down and turn out onto lightly floured surface. Sprinkle dough with 1/2 cup hazelnuts. Gently knead the nuts into the dough.

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