What Is The Name Of This Bread???? (And Recipe??)?!
It is a really dense and heavy loaf, full of nuts & grains. Not a multi grain loaf, it is really heavy.
It is usually sold in cylinder form. It keeps fresh for ages too. I thought it was called "Finnan Bread", but can't find it anywhere on the net.
I want to make some, so if you know maybe a recipe???
Thanks I am sick of looking!! xxxxxxxxx
Answers: I used to buy it at Banjo's Bakehouse in Australia.
It is a really dense and heavy loaf, full of nuts & grains. Not a multi grain loaf, it is really heavy.
It is usually sold in cylinder form. It keeps fresh for ages too. I thought it was called "Finnan Bread", but can't find it anywhere on the net.
I want to make some, so if you know maybe a recipe???
Thanks I am sick of looking!! xxxxxxxxx
Wish I could be more help.....
Sorry that I don't know what Finnan Bread is.....
BREAD WITH SESAME, FLAX AND 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
Place cereal in large bowl.
Pour 2 cups 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 remaining bread
flour to form dough.
Cover dough; let rest 15 minutes.
Turn out dough onto floured surface.
Knead until smooth and elastic, adding
more flour if sticky, about 10 minutes.
Oil large bowl. Add dough to bowl;
turn to coat.
Cover bowl with clean kitchen towel.
Let dough rise in warm area until doubled,
about 1 hour.
Mix all seeds in bowl.
Punch down dough.
Turn out onto lightly oiled surface.
Knead briefly.
Shape into 12x4-inch loaf.Sprinkle baking
sheet with 2 teaspoons seeds.
Place loaf atop seeds. Cover with towel.
Let rise in warm area until almost doubled,
about 30 minutes.
Position 1 oven rack in center and 1 just
below center in oven.
Place baking pan on lower rack and preheat
oven to 425°F.
Brush loaf with water.
Sprinkle with remaining seed mixture.
Using sharp knife, cut 3 diagonal slashes in
surface of loaf.
Place baking sheet with loaf in oven.
Immediately pour 2 cups water into hot pan on
lower rack in 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.
(Can be made 1 day ahead. Wrap in
plastic; store at room temperature.)