Multi Grain Bread With Sesame, Flax And Poppy Seeds Recipe
Servings: 1
Ingredients
- 1/2 c. Unsweetened multi-grain cereal, (such as 7-grain)
- 2 c. Boiling water
- 1 env dry yeast
- 4Â 1/3 c. Bread flour, (about)
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Dark brown sugar
- 1Â 1/2 tsp Salt
- 2 tsp Sesame seeds
- 2 tsp Flax seeds*
- 2 tsp Poppy seeds
- 2 c. Water
Directions
- Place cereal in large bowl. Pour 2 c. boiling water over. Let stand till mix cools to between 105F. and 115F., about 20 min.
- Sprinkle yeast over cereal. Add in 1 c. bread flour, oil, sugar and salt and stir till smooth. Gradually fold in sufficient remaining bread flour to create dough. Cover dough; let rest 15 min.
- Turn out dough onto floured surface. Knead till smooth and elastic, adding more flour if sticky, about 10 min. Oil large bowl. Add in dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in hot area till 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 tsp. seeds. Place loaf atop seeds. Cover with towel. Let rise in hot area till almost doubled, about 30 min.
- 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 mix. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven.
- Immediately pour 2 c. water into warm pan on lower rack in oven (water will steam).
- Bake loaf till golden brown and crusty and tester inserted into center comes out clean, about 35 min. Transfer to rack and cold. (Can be made 1 day ahead. Wrap in plastic; store at room temperature.)
- *Available at natural foods stores.
- Makes 1 Loaf.
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