November 08, 2018

Roasted Walnuts Coffee Light Bread

Make 1 loaf for 6-8 servings

2 cups all-purpose flour
1 cup whole-wheat flour
1/2 teaspoon salt
2 teaspoon baking power
2/3 cup chopped walnuts + 10 walnuts halves for decoration
200 ml strongly brewed coffee (3 tablespoons ground coffee + 200 ml water)
1/2 cup (100 g) sugar
3 tablespoons molasses (I used 1 tablespoon to make light bread taste like a bread, not a cake)
1 tablespoon malt syrup (I used honey)
1 cup butter, room temperature and cut into medium chunks
3 large eggs

Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

In a large bowl, mix together flours, baking power, salt and set aside.

Spread nuts walnuts in a single layer on a baking sheet. Roast for 5 to 10 minutes, and up to 12, tossing the nuts around occasionally to ensure even cooking. Remove from the oven and leave to cool for a 8-10 minutes.
Pour coffee into medium pot. Place on a medium heat, add sugar, molasses, honey, and butter. Heat and stir until all sugar dissolves in wet ingredients. Remove from the heat and leave for a couple minutes to cool.

Using electric mixer, beat eggs for 1-2 minutes, slowly add coffee mixture to eggs and beat more for 1 minute.

Add coffee-egg mixture to the dry ingredients. Fold in walnuts, stir just until blended.

Pour into the pan, and bake for about 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.

Remove the bread from the oven. Set it aside, and let it cool in the pan for 10 to 15 minutes.

Remove the bread from the pan, and allow it to cool completely before slicing. The bread will keep for 3 days on the counter, covered.

Russian version

Recipe comes from Edim Doma with Yulia Vysotskaya

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