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Whole-Wheat Walnut Hojicha Bread

Submitted by: Katherine Prioli

The hojicha taste is very subtle with this recipe. One possible variation that I didn't have time to try is to finely mince the used tea leaf and poppy seed mixture, then add it to the dough when the yogurt and oil are added.

Prep Time: Prep time: ~60 min.
Rise time: ~90 min.
Cook time: ~45 min.
Serving Size: 1 Loaf
Ingredients
  • 2 tsp. dry yeast
  • c. orange blossom honey
  • 2 c. water (180 F) - only 1 c. will be used
  • 2⅓ tsp. hojicha leaves
  • 1 tsp. poppy seeds
  • 2 tbsp. plain low-fat yogurt
  • 2 tbsp. vegetable oil
  • 3 c. all-purpose flour, divided into 2 c. and c.
  • 2 c. whole-wheat flour
  • ⅓ c. coarsely chopped walnuts, toasted
  • 2 tsp. salt
  • non-stick cooking spray
Directions
Place 2 c. water in a pot. Heat the water to 180 F. While water is heating, place hojicha leaves and poppy seeds in a paper tea filter; suspend in a one-pint measuring cup. When water reaches 180, ladle 1 c. of it (14 oz.) into the measuring cup. Discard remaining water. Allow tea to steep for five minutes; remove and discard filter with tea leaves and poppy seeds. Add c. orange blossom honey to the tea; stir until fully mixed. Allow tea mixture to cool to 110 F.

Place yeast in a large mixing bowl. When tea mixture has cooled to 110 F, pour it over the yeast; stir and let stand for five minutes. Stir in yogurt and oil. In a smaller mixing bowl, gently combine 2 c. all-purpose flour, 2 c. whole-wheat flour, ⅓ c. toasted walnuts, and 2 tsp. salt. Stir this into the yeast mixture until blended.

Turn out dough onto a lightly floured surface. Adding enough of the remaining flour 1 tbsp. at a time (to prevent dough from sticking to hands and surface), knead until smooth and elastic (around 10 minutes). Place the dough in a large bowl coated with non-stick cooking spray, turning to coat all sides. Cover and let rise in a warm, draft-free place for an hour (or until the dough has doubled in size).

Punch down the dough and let it rest for five minutes. On a lightly- floured surface, roll the dough into a 14"x7" rectangle. Beginning with one of the short ends, roll the dough tightly, pressing firmly to eradicate air pockets. Pinch the seam and the ends to form a seal. Place the roll of bread in a 9"x5" loaf pan coated with non-stick cooking spray. Cover and let rise for 30 minutes (or until dough has doubled in size).

Preheat the oven to 350 F. Uncover dough and bake at 350 F for 45 minutes, or until the loaf is browned on the bottom and sounds hollow when tapped. Remove from the pan and cool on a wire rack.

Comments: Feedback is certainly welcome at kprioli@comcast.net. Enjoy!



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