Nuts and Seeds Bread

[Guest guest]

These sounds wonderful.

 

I won't be making any bread until the weather cools. Without central air

the kitchen is just to hot for baking bread.

 

Gayle

 

 

 

[Guest guest]

I must be insane. So far today I have the croissants in their second rise and I

am going to make more bread in a few minutes. One of these days the husband

person will make an outdoor oven for me. *sighs*

 

Nuts and Seed Bread

3 cups bread flour (OK, use all purpose if you insist, but it will not be as

good IME)

1 and 1/2 cups whole wheat flour

2 tablespoons active dry yeast (or 2 packages)

1 and 1/4 cups hot water (120 to 130 degrees F)

1/2 cup honey (would you believe they make a fake, sugar free honey?)

2 tablespoons oil (a neutral/mild oil)

1 cup oats

1 cup ground nuts (whatever you have on hand, today I have pecans.)

1/2 to 3/4 cups sunflower seed kernels, gently whirred in processor or blender

or chopped or left alone

1/2 cup cornmeal (cornmeal, not cornbread mix)

2 teaspoons salt (I really don't care about the salt's pedigree in this

instance. Today I will use Morton's)

 

Mix flours, salt and yeast together. Combine water, oil and honey. Mix half

the flour and all of the water mixtures together. If you have a heavy duty

stand mixer (or good processor), heat on high 3 minutes. Otherwise, use a good

heavy spoon and some muscle. Stir in nuts, sunflower kernels and cornmeal and

the rest of the flour. Dump the shaggy mess onto the floured counter (table,

butcher's block, pastry marble, whatever.) Knead till smooth and elastic. (I

like 10 minutes but you can get away with a bit less. What you are feeling for

is smooth and elastic. Your hands will know.) Can also do with heavy duty

stand mixer and dough hook for about 5 minutes. (I have both hands and a good

stand mixer. I use my hands because I love the feel of good dough.)

 

Place dough in an oiled bowl twice the size of the dough ball. Cover and put

in a warm place until it has doubled in bulk. (About 1 to 2 hours)

 

Punch dough down. (It isn't a punching bag, it will deflate nicely if you are

kind to it.) Divide in half, form into two loaves, put in 2 greased loaf pans.

(Can make into free form braided loaves if you want). Cover and let rise till

double. (1-2 hours)

 

Bake 375 F 35-40 minutes or till done. (Tap bottom of loaf, if it sounds

hollow it is done. Or stick a clean toothpick or broom straw in the center.)

 

 

 

 

 

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