Best Whole Foods Breakfast: Walnut and Caraway Rye Bread

<em>Makes 1 round loaf (12 slices)<br />
</em>Bake this caraway rye bread in an oiled, 9-inch cake pan or on a baking stone sprinkled with cornmeal. If you use a bread maker, you can either remove the dough after the final rise and bake as described below, or bake it in the bread machine’s pan (the latter produces a much denser loaf). Be aware that this recipe lists the ingredients in the order required for hand mixing, not baking in a bread machine. If you use a bread machine, follow the manufacturer’s instructions for the order in which to put ingredients into the machine.</p>
<li>1½ cups warm water (110°F)</li>
<li>1 tablespoon active dry yeast or bread machine yeast</li>
<li>3/8 cup flaxseeds</li>
<li>1 tablespoon caraway seed</li>
<li>2 tablespoons extra-virgin olive oil or canola oil</li>
<li>1 tablespoon sugar</li>
<li>1 teaspoon salt</li>
<li>½  cup finely chopped walnuts</li>
<li>1¼ cups rye flour</li>
<li>½ cup vital wheat gluten</li>
<li>2 to 2¼ cups bread flour</li>
<li>Cornmeal to sprinkle on baking stone or oil for oiling pan</li>
<li>If mixing by hand, put the water in a large mixing bowl. Sprinkle the yeast over it, and let it dissolve; allow it to set for about 5 minutes. Stir in the remaining ingredients in the order listed above, adding more bread flour as needed to make the dough stiff.</li>
<li>Knead the dough for 10 minutes; it will become smooth and elastic when it’s ready. Put it in a deep bowl, cover with a damp towel, and let it rise in a warm place until doubled in bulk, about 1 to 3 hours.</li>
<li>Punch down the dough; shape into a ball. Place the dough on a baking stone sprinkled with cornmeal or in an oiled 9-inch round baking pan. Cover and let it rise again until doubled in bulk, about 1 to 3 hours.</li>
<li>Preheat the oven to 400°F. Bake for 10 minutes, then reduce the heat to 350°F and bake for about 30 minutes more or until the loaf sounds hollow when tapped on the bottom. Cool on a rack before slicing. To freeze extra loaves, cool and wrap in plastic. Allow the bread to thaw for 30 minutes before slicing.</li>
<strong>Nutritional contents per slice (<sup>
</sup> loaf):</strong> Calories 231; Total fat 7.9 g; Saturated fat 0.8 g; Cholesterol 0 mg; Sodium 216 mg; Total carbohydrate 32 g; Protein 8 g.</p>
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<em>Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of</em> The Practically Meatless Gourmet <em>(Berkley, 1996). She writes from her home in Tucson, Arizona</em>.</p>
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