Nun Bread

Why is it called Nun Bread. . . .

A close friend of mine is an awesome cook.  She’s a nurse with a stressful job who still finds time to cook everything homemade—all the time.  Her husband should bow down and kiss the ground she walks on.  I have no problem telling him that repeatedly.

About five years ago while I was visiting, Fluffy (her Better Half’s term of endearment) made the most amazing rolls, and when I asked what they were, she replied, “Nun’s rolls.”  What?  They were crispy on the outside with a great chewy bite inside.  I’m normally your All-American white bread kind of gal, but this was made from cracked wheat and steel-cut oats, and mmm, honey.  I asked for the recipe and of course it was in her head, so she jotted it down on a notepad.  The next week I tried making the rolls, but into bread.  When reading her notes I could see something wasn’t right.  I called and asked her if perhaps the recipe should contain yeast.  Oops, yes.  Salt?  Oops, yes.   I couldn’t get the taste exactly the same, but over time I have messed around with it and am pretty close.

This makes one lovely loaf or round, or about 12 rolls.  If you think you’re not a fan of wheat, you must try these.  Here’s my recipe for Nun Bread—yeast and salt included!

Nun Bread

2-1/4 teaspoons yeast
1/3 cup warm water
1/2 tablespoon sugar
1 cup boiling water
1/3 cup cracked wheat
1/4 cup steel-cut oats
1/4 cup honey
1/2 teaspoon salt
1-1/2 tablespoons butter
1/2 cup whole wheat flour
2-1/2 cups all-purpose (unbleached) flour

In mixing bowl dissolve yeast and sugar in warm water.  Allow to proof for 10 minutes.

In medium-sized bowl, pour boiling water over cracked wheat and oats.  Add butter, honey, and salt, stirring until butter melts.  Allow to cool slightly.

Pour wheat/oat mixture into yeast mixture.  Add flours, mixing well.  Knead mixture until smooth (it will be somewhat sticky).  Place in a greased bowl, cover with towel, and allow to rise until doubled (approx. 2 hours).  Punch dough down and either place in loaf pan or shape into round loaf or rolls and allow to rise (approx. 1.5 hours).

Bake at 350° for approximately one hour (for bread) and approximately 40 minutes for rolls, or until golden brown.

For more yeast love, please check out: YeastSpotting!

2 Comments (+add yours?)

  1. Paula
    Oct 16, 2010 @ 09:39:33

    looks so delicious!

    have a nice time!


  2. Trackback: YeastSpotting October 15, 2010 | Wild Yeast

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