Pine nut bread with fennel and sun-dried tomatoes
Instructions:
- 3 cups white whole wheat or regular whole wheat flour (12¾ ounces);
- 4 teaspoons baking powder;
- 1¼ teaspoons fine sea salt;
- 1 teaspoon sugar;
- 1½ teaspoons crumbled dried oregano (not powdered);
- 2 teaspoons fennel seeds;
- ¾ teaspoon crumbled dried sage (not powdered);
- ⅓ cup toasted pine nuts;
- ½ cup drained and chopped oil-packed sun-dried tomatoes, 1½ teaspoons oil reserved;
- 1½ cups chilled whole or lowfat milk (12¾ ounces).
- Whisk together the whole wheat flour, baking powder, salt, sugar, oregano, fennel, and sage in a large bowl. Stir in the pine nuts, and sprinkle the sun-dried tomatoes across the top. Make a well in the center and add the milk. Using a dough whisk or a fork, and starting from the center, gradually stir in the flour until most of it is incorporated (some flour may remain at the sides). Gather the moist dough inside the bowl with lightly floured hands (if the dough is wet, sprinkle it with flour). Incorporate any remaining flour and bring together, with 5 to 7 gentle turns, into a lumpy ball. Cover the bowl with a dish towel and set aside to rest for 15 minutes.
- Meanwhile, position a rack in the bottom third of the oven and preheat to 400 F. Lightly grease a 9 by 5 by 3-inch loaf pan with ½ teaspoon of the tomato oil, or coat with cooking spray.
- Turn out the shaggy dough onto a lightly floured work surface. Lightly flour your hands and gently knead about 8 turns until smooth, while forming an oblong loaf about 7 inches long. Place the loaf, seam at the bottom, in the prepared pan. Brush with the remaining 1 teaspoon of the tomato oil. Using a very sharp knife, make 3 or 4 diagonal cuts across the top, ½ inch deep. Cover the loaf with a dish towel and let sit for 10 minutes.
- Bake until the loaf is well risen, crusty, and nicely browned. A cake tester or a toothpick inserted into center should come out clean (an instant-read thermometer should register 200 F), about 55 minutes. Transfer to a wire rack to cool for 10 minutes. Cut with a sharp serrated knife and serve warm or at room temperature.
- TO GET A HEAD START: This bread freezes well for up to 1 month.
- TO VARY IT: Use toasted slivered almonds to replace pricier pine nuts.