One year ago a group with a passion for bread baking founded the Bread Baking Babes. Happy Birthday to you babes!

The host kitchen of the anniversary edition is lovely Tanna from My Kitchen by half cups. She has chosen Pane ai Cinque Cereali con Noci, a recipe from Carol Field from "The Italian Baker".

At the moment I love to bake my bread in these mini-loaves pan, no wonder I baked the Pane ai Cinque Cereali con Noci as mini loaves, too!

Pane ai Cinque Cereali con Noci
makes 6 mini-loaves

100 g walnuts
1 3/4 tsp instant dry yeast
340 g lukewarm water
260 g wheat flour
60 g oat flour (or finely ground rolled oats)
60 g rye flour
60 g whole wheat flour
60 g white rice flour
10 g salt

Toast the walnuts in a 200ºC oven for about 8-10 minutes, watch them like a hawk so they toast and not burn. Chop them. I use for chopping a onion chopper, that - of course - I never use for onions.

Place all the other ingredients in a mixing bowl and mix on low speed 1.5 (Bosch MUM 8) for 3 minutes - if necessary adjust water or flour to get the right consistency - then mix another 4 minutes on medium speed 2 (Bosch MUM 8) until you get a firm, elastic and slightly sticky dough.

First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour (90 minutes).

Shaping and Second Rise: Turn the dough out onto a lightly floured surface. The dough should be moist, firm, and noticeably elastic, if slightly sticky. Cut the dough in 6 pieces and shape each piece into an oval loaf to fit the mini-loaves pan. Place the loaves in the oiled pans, cover with a heavy towel, and let rise until truly doubled and fully above the tops of the pans, 1 to 1 1/4 hours.

Baking: Heat oven to 200 C. Slash a pattern in the top of the loaves. One baker in Milan cuts the shape of a stalk of grain on the top; elsewhere bakers make 3 parallel slashes. Bake 35 minutes; bake the last 20 minutes out of the pans to brown the bottoms and sides. Cool completely on a rack.

***

Unfortunately I had no brown rice flour so I used white rice flour and did just half of the recipe. As my dough wasn't very active I had to raise the time of first and second rise. For all that the final result is a tasty bread with a nice dense crumb and chunks of walnuts.

If you are interested in joining this month as a Bread Baking Buddy too, just bake the bread before February 26th and contact Tanna with a link to your post about the bread.

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