Nut Bread

1,4 pt. / 7 dl skimmed milk
1 pack of yeast
2 tablespoons sugar
2 teaspoons salt
3 tablespoons olive oil or canola oil
0,4 pt. / 2 dl oatmeal
0,2 pt. / 1 dl wheat bran
1,5 lb. / 700 g coarse baking flour baking
5,3 oz. / 150 g flour
3,5 oz. / 100 g walnut or hazelnut kernels
lukewarm water for brushing
nuts for garnish

Warm milk until it is finger hot. Crumble the yeast into a mixing bowl and stir it into the milk. Add sugar, salt, oil, oatmeal and bran. Add flour until the dough becomes smooth and fine. Don’t make the dough too firm. Knead it well in mixer or by hand. Mix in nut kernels in the end.

Cover the bowl with plastic and let it rise for 30-40 minutes. Take the dough out onto a floured surface. Create a large round loaf and place in a greased round spring mould. Or divide the dough in half, shape two oblong bread, and put them in well greased 3 pt. / 1 ½ –litres loaf moulds. Brush with lukewarm water and garnish with nut kernels.

Cover with a clean kitchen towel and Leave to rise for 20-30 minutes. Bake loaves on the bottom shelf of the oven at 390° F / 200° C for about 50 minutes. Vault loaves out and tap the bottom of the crust to check if the loaves are done. There should a hollow sound if they are finished. Cool on a rack.

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