MULTI-GRAIN BREAD WITH SESAME, FLAX & POPPY SEEDS
- 1/2 cup unsweetened, multi-grain cereal (such as 7-grain)
- 2 cups boiling water
- 1 envelope dry yeast
- 4 1/3 cups (about) bread flour
- 1 Tablespoon olive oil
- 1 Tablespoon dark brown sugar
- 1 1/2 teaspoons salt
- 2 teaspoons sesame seeds
- 2 teaspoons flax seeds*
- 2 teaspoons poppy seeds
- 2 cups water
- *Available at natural foods stores.
Place cereal in a large bowl. Pour boiling water over. Let stand until mixture cools to between 105°F and 115°F, about 20 minutes.
Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough of the remaining bread flour to form dough. Cover dough; let rest 15 minutes.
Turn out dough onto a floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil a large bowl. Put dough in the bowl; turn to coat. Cover the bowl with a clean kitchen towel. Let dough rise in a warm area until doubled, about 1 hour.
Mix all seeds in a bowl. Punch down dough. Turn out onto a lightly oiled surface. Knead briefly. Shape into a 12x4-inch loaf. Sprinkle baking sheet with 2 teaspoons of the seeds. Place loaf atop seeds. Cover with a towel. Let rise in a warm area until almost doubled, about 30 minutes.
Position 1 oven rack in the center and 1 just below the center of the oven. Place the baking pan on the lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using a sharp knife, cut 3 diagonal slashes in the surface of the loaf. Place baking sheet with the loaf in the oven. Immediately pour 2 cups of water into a hot pan on the lower rack of the oven (water will steam).
Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.
This can be made 1 day ahead. Wrap in plastic; store at room temperature.
======Tim and Sheila Culey======
Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough of the remaining bread flour to form dough. Cover dough; let rest 15 minutes.
Turn out dough onto a floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil a large bowl. Put dough in the bowl; turn to coat. Cover the bowl with a clean kitchen towel. Let dough rise in a warm area until doubled, about 1 hour.
Mix all seeds in a bowl. Punch down dough. Turn out onto a lightly oiled surface. Knead briefly. Shape into a 12x4-inch loaf. Sprinkle baking sheet with 2 teaspoons of the seeds. Place loaf atop seeds. Cover with a towel. Let rise in a warm area until almost doubled, about 30 minutes.
Position 1 oven rack in the center and 1 just below the center of the oven. Place the baking pan on the lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using a sharp knife, cut 3 diagonal slashes in the surface of the loaf. Place baking sheet with the loaf in the oven. Immediately pour 2 cups of water into a hot pan on the lower rack of the oven (water will steam).
Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.
This can be made 1 day ahead. Wrap in plastic; store at room temperature.
======Tim and Sheila Culey
Submitted by Nov 26, 2009
1 min 1 min 2 min