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Pain de l’écureuil aux noisettes et quatre épices – World bread day ’06

Pain de l’écureuil aux noisettes et quatre épices

English translation at the end of the post

Souvenez vous, Zorra nous avait tous invité à mettre la main à la pâte, ou bien à parler ‘boulange’ dans le cadre de la journée mondiale du pain. En ce qui me concerne point n’est besoin de beaucoup me forcer pour m’inciter à ‘boulanger’. J’adore ça. Alors aujourd’hui je vous propose un pain aux noisettes et aux quatre épices.

Il vous faut :

• 350g de farine T55
• 150g de farine complète
• 310ml d’eau tiède
• 3 cuillers à soupe d’huile de noisettes (à défaut huile de noix)
• 1 sachet de levure de boulanger déshydratée (1.5 cuiller à café)
• 1.5 cuiller à café de sel
• 1 cuiller à café de quatre épices (cannelle, gingembre, muscade, girofle)
• 60 g de noisettes

A la sortie du four :

Faites refroidir sur grille.

Four spices and hazelnuts bread

English version :

Remember, Zorra had invited all of us to participate to the World Bread Day by either baking a bread or talking about it. I love baking! So today, I’ve decided to make a bread with 4 spices and hazelnuts. It is called the ‘squirrel bread’!

You need:

• 350g bread flour
• 150g whole wheat flour
• 310ml warm water
• 3 tbs hazelnut oil (you may substitute 3 tbsp of walnut oil)
• 1.5 tsp active dry yeast
• 1.5 tsp salt
• 1 tsp 4 spices (cinnamon – ginger – clove – nutmeg)
• 60 g hazelnuts

Knead all the ingredients except the hazelnuts and let rise in a warm draft-free place until double in size (1 to 1 1/2 hours), or place dough ingredients in your bread machine pan in the order suggested by the manufacturer (except the hazelnuts). Select the dough setting. When the cycle is completed, turn out the dough onto a floured surface and punch it down. Add the hazelnuts and divide the dough in half. Place the dough on a pan lined with parchment paper and let it rise at room temperature for about 1 hour.

Preheat the oven at 200°C. When the bread is fully risen, bake it for about 30 minutes, or until it is golden and sounds hollow when tapped lightly. Cool on a wire rack.

Do not forget to place a cup of water in the oven to create some steam. If you like a rustic finish, sprinkle some flour on the top of your bread before baking it. I sprinkled some flour on just one of my two breads.

I recommend this bread for breakfast. Il is especially delicious with some bitter (or seville) orange marmalade.

Merci Manue pour la correction