Day: June 27, 2008

Whole Wheat Seed Bread

Bread Baroness Tapuzina

I have always wanted to make a hearty multi-grain bread, but never found a recipe that inspired me to make it until a few days ago. I finally found a recipe that incorporated all of the things I wanted in my bread: flax seeds, rolled oats, sunflower seeds and pumpkin seeds. I used pomegranate molasses instead of sugar in this recipe. It turned out beautifully. It is a hearty bread, full of seeds and has a very nice moist crumb. I will definitely make this again.

 

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Whole Wheat Seed Bread
Servings: 1 large loaf
Ingredients
  • 2 1/4 cups whole wheat flour
  • 2 1/4 cups dark whole wheat flour
  • 50 g fresh yeast
  • 1 teaspoon salt
  • 6 tablespoons sunflower seeds
  • 6 tablespoons flax seeds
  • 6 tablespoons shelled pumpkin seeds
  • 2/3 cup rolled oats
  • 2 cups water
  • 4 tablespoons pomegranate molasses
  • 2 egg white
  • Egg yolks + water for egg wash
Instructions
  1. In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt.
  2. Seed and Oat Mixture
  3. In another bowl, mix the seeds with the oats.
  4. In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
  5. First Knead
  6. Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms. Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
  7. Ready for Second Rise
  8. When the dough has risen, punch the dough down with your fists and add all but 2 tablespoons of the seed mixture working it into the dough. Shape the dough into a baton. Place on a silicone covered baking sheet and cover the baton with a tea towel and let rise for 1 hour until doubled in bulk.
  9. Oven Ready
  10. Preheat the oven to 180C (350F). Brush the top of the bread with the egg wash and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and cool on a baking rack.