Looking for specific bread recipe?!
Answers: I'm trying to find a recipe for bread similar to what you can buy at a local bakery (something with poppy seads, sesame seeds, pumpkin seeds, flax, etc. in it). Does anyone have a recipe like this?
1/2 cup warm water
1 tsp. sugar
2 tbsp. yeast
3 1/2 cups water -- warmed
1/4 cup honey
1/4 cup molasses
1/2 cup oil
2 eggs
2 tablespoons lemon juice
1/4 cup flax
1/4 cup cracked wheat
1/4 cup sunflower seeds
4 teaspoons salt
7 cups whole wheat flour
4 cups white bread flour
Proof yeast, In a large mixing bowl add second ammount of warm water,honey, mollasses, oil,eggs and lemon juice. Mix well. Add yeast mixture and stir, gradually add 5 c. whole wheat flour beating well after each addition. Add the flax, cracked wheat and sunflower seeds, stir well. Let stand for 20 min, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with lite on until doubled, about 1 hour. Punch down and shape into 6 round balls. Cover and let rest for 20 minutes. Form into loaves and let rise covered in oven until doubled. Bake at 375*F 25-35 minutes.
Title: Multi-Grain Bread With Sesame, Flax And Poppy Seeds
Yield: 1
Ingredients
1/2 c unsweetened multi-grain
-cereal; (such as 7-grain)
2 c boiling water
1 envelope dry yeast
4 1/3 c bread flour; (about)
1 tb olive oil
1 tb dark brown sugar
1 1/2 ts salt
2 ts sesame seeds
2 ts flax seeds*
2 ts poppy seeds
2 c water
Instructions
Place cereal in large bowl. Pour 2 cups boiling water over. Let stand
until mixture cools to between 105F. and 115F., 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 425F. 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.)
*Available at natural foods stores.
Makes 1 Loaf.
Bon Appetit February 1995
Breadmaker Country Seed Bread
10 oz Warm water
3 tb Vegetable oil
2 tb Liquid honey
1 1/8 ts Salt
2 c White flour
1 c Whole wheat flour
1/4 c Flax seeds
2 tb Sesame seeds
1 tb Poppy seeds
2 ts Active dry yeast
Add ingredients to bread bin/pan in order of list or as manufacturer
suggests. Select "white/powdered milk" or regular cycle.