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Carob & whole wheat flour bread with walnuts f

Carob & whole wheat flour bread with walnuts

This carob and whole wheat bread is a delicious Greek traditional bread with a chocolaty flavor. Some added walnuts make it even healthier!
Course Appetizer, Bread, Side
Cuisine Mediterranean
Keyword Bread, carob, whole wheat
Prep Time 3 hours
Cook Time 50 minutes
Total Time 3 hours 50 minutes
Servings 1 loaf
Author The Hungry Bites

Ingredients

  • 2 cups (250 grams) all-purpose flour
  • 2 cups (250 grams) whole wheat flour
  • 3/4 cups (70 grams) carob powder/flour
  • 1 envelope (8-9 grams / 1 tablespoon) active dry yeast
  • 1 to 1 1/2 teaspoons (5-8 grams) fine sea salt
  • 1/4 teaspoon freshly grated pepper
  • 2 tablespoons olive oil
  • 1/4 cup grape syrup, or maple syrup/molasses/honey
  • 1 cup chopped walnuts (you can increase this up to 2 cups)
  • 1 1/2 to 1 2/3 cups (360 – 400 grams) warm water (the temperature of your body, not hot)

  • One loaf pan approximately 10 x 4 inch (25cm x 11cm)

Instructions

  1. Oil and flour or line with baking paper your baking pan.
  2. In a large mixing bowl mix 1/2 cup flour, the yeast, and 1 cup water and keep in a warm place until bubbly (this is to make sure that the yeast is active).
  3. Add the rest of the dry ingredients, the olive oil, the grape syrup, and 1/2 cup water and knead well by hand or using a mixer with the dough attachment. You may need to add some additional water.

    When the dough is elastic and no longer sticky, cover with a wet towel and leave it in a warm place until doubled in volume (about 1-3 hours).

  4. Knead a little more, and flatten out the dough with your hands or with a rolling pin. Sprinkle with the nuts, roll and shape the bread into a loaf.

    Transfer to the baking tin and let it rise until almost doubled in volume.

  5. When the bread is almost ready, preheat your oven to 356°F (180°C).

    Bake for 50 – 60 minutes or until a toothpick inserted in the center comes out clean.

  6. Let on a rack to cool.

    Eat!