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Prep Time 1 hour
Cook Time 1 hour
Course Breakfast

Ingredients
  

Pre Ferment ingredients

  • 1.5 cups purified water, room temperature about 175 g
  • 2 tsp honey about 10 grams
  • 1 tbsp active dry yeast do not use instant yeast for this recipe
  • 1.5 cups Bread flour about 175 g

Bread ingredients

  • 2 cups whole milk, room temper about 390 g
  • 1 cup purified water, room temperature
  • 1 tbsp active dry yeast
  • 1 tsp salt about 10 g
  • 1/4 cup honey about 35 g
  • 4 cups Bread flour about 480 g
  • 4 tbsp butter, melted about 65 g
  • 2 cups old fashioned rolled oats about 200 g
  • 1 cup pistachios, roughly chopped about 150 g

Instructions
 

Pre-Ferment Mix (Poolish method)

  • Mix together 1.5 cups water, 2 tsp honey, and 1 tbsp yeast. Let activate for 1-2 minutes.
  • Mix in 1.5 cups of bread flour until smooth. Cover, and refrigerate overnight, or at room temperature for 1 hour.

Bread

  • Mix together the milk, 1 cup of water, 1 tbsp yeast, 1 tsp salt, and 1/4 cup honey, Add in 4 cups of bread flour, then the melted butter, and mix until all the flour is hydrated.
  • Reserve about 1/2 cup of oats. Add the remaining oats and pistachios to the dough, and work these ingredients into the dough by hand.
  • Turn the dough out onto a lightly floured surface and knead until smooth and springy, about 5-7 minutes. Push back any nuts that fall out of the dough. Cover the dough, wait 15 minutes, then knead again for 1-2 minutes.
  • Place the dough in a buttered bowl, and cover. Let rise in a warm place until about doubled, about 2 hours.
  • Gently remove the dough onto a floured surface, and divide into 2 portions. Form into round loaves, and roll reach loaf with the remaining oats.
  • Place each loaf into a bowl or banneton, cover, and let rise again for 30 minutes.
  • Pre heat your oven to 400 deg F. Place each loaf on a parchment-lined baking sheet, and score the center (this will help the bread to rise in the oven). Bake for 45 minutes or more until the surface is brown. Cool on a rack before slicing.
Keyword bread making, pistachio bread