Multi-Grain Bread With Sesame, Flax And Poppy Seeds
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Water4.333333 cups
Bread Flour (about)1 tbsp
Olive Oil1 tbsp
Dark Brown Sugar1.5 tsps
Salt2 tsps
Sesame Seed2 tsps
Flax Seed (*)2 tsps
Poppy SeedDirections:
1
Place cereal in large bowl
2
Pour 2 cups boiling water over
3
Let stand until mixture cools to between 105°F
4
And 115°F
5
, about 20 minutes
6
Sprinkle yeast over cereal
7
Add 1 cup bread flour, oil, sugar and salt and stir until smooth
8
Gradually mix in enough remaining bread flour to form dough
9
Cover dough; let rest 15 minutes
10
Turn out dough onto floured surface
11
Knead until smooth and elastic, adding more flour if sticky, about 10 minutes
12
Oil large bowl
13
Add dough to bowl; turn to coat
14
Cover bowl with clean kitchen towel
15
Let dough rise in warm area until doubled, about 1 hour
16
Mix all seeds in bowl
17
Punch down dough
18
Turn out onto lightly oiled surface
19
Knead briefly
20
Shape into 12x4-inch loaf
21
Sprinkle baking sheet with 2 teaspoons seeds
22
Place loaf atop seeds
23
Cover with towel
24
Let rise in warm area until almost doubled, about 30 minutes
25
Position 1 oven rack in center and 1 just below center in oven
26
Place baking pan on lower rack and preheat oven to 425°F
27
Brush loaf with water
28
Sprinkle with remaining seed mixture
29
Using sharp knife, cut 3 diagonal slashes in surface of loaf
30
Place baking sheet with loaf in oven
31
Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam)
32
Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes
33
Transfer to rack and cool
34
(Can be made 1 day ahead
35
Wrap in plastic; store at room temperature
36
) *Available at natural foods stores
37
Place cereal in large bowl
38
Pour 2 cups boiling water over
39
Let stand until mixture cools to between 105°F
40
And 115°F
41
, about 20 minutes
42
Sprinkle yeast over cereal
43
Add 1 cup bread flour, oil, sugar and salt and stir until smooth
44
Gradually mix in enough remaining bread flour to form dough
45
Cover dough; let rest 15 minutes
46
Turn out dough onto floured surface
47
Knead until smooth and elastic, adding more flour if sticky, about 10 minutes
48
Oil large bowl
49
Add dough to bowl; turn to coat
50
Cover bowl with clean kitchen towel
51
Let dough rise in warm area until doubled, about 1 hour
52
Mix all seeds in bowl
53
Punch down dough
54
Turn out onto lightly oiled surface
55
Knead briefly
56
Shape into 12x4-inch loaf
57
Sprinkle baking sheet with 2 teaspoons seeds
58
Place loaf atop seeds
59
Cover with towel
60
Let rise in warm area until almost doubled, about 30 minutes
61
Position 1 oven rack in center and 1 just below center in oven
62
Place baking pan on lower rack and preheat oven to 425°F
63
Brush loaf with water
64
Sprinkle with remaining seed mixture
65
Using sharp knife, cut 3 diagonal slashes in surface of loaf
66
Place baking sheet with loaf in oven
67
Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam)
68
Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes
69
Transfer to rack and cool
70
(Can be made 1 day ahead
71
Wrap in plastic; store at room temperature
72
) *Available at natural foods stores