Guest guest Posted July 23, 2006 Report Share Posted July 23, 2006 I'm never use yeast. I think this should be a start for me, I like the way this recipe sounds, seeds and nuts yum. Kenia , treazure noname <treazured wrote: > > 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.) > > > > > > Groups are talking. We & acute;re listening. Check out the handy changes to . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2006 Report Share Posted July 23, 2006 Does this make one loaf? I would like to try this in my 2 lb loaf bread maker. I have this one and love it. It has two paddles and handles ww flour with no problem. This sounds like a great recipe. Thanks for sharing it. Judy , treazure noname <treazured wrote: > > 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.) > > > > > > Groups are talking. We & acute;re listening. Check out the handy changes to . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2006 Report Share Posted July 23, 2006 Oops left off this link http://www.bread-maker.net/index.asp?PageAction=VIEWPROD & ProdID=27 Bread-Jeanne Does this make one loaf? I would like to try this in my 2 lb loaf bread maker. I have this one and love it. It has two paddles and handles ww flour with no problem. This sounds like a great recipe. Thanks for sharing it. Judy , treazure noname <treazured wrote: > > 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.) > > > > > > Groups are talking. We & acute;re listening. Check out the handy changes to . > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2006 Report Share Posted July 23, 2006 Nope, makes two loaves. To let rise, I put it in a 2 quart bowl and it fills it nicely. Not sure about bread machines, I've never used one of those yet. wwjd <jtwigg wrote: Does this make one loaf? I would like to try this in my 2 lb loaf bread maker. I have this one and love it. It has two paddles and handles ww flour with no problem. This sounds like a great recipe. Thanks for sharing it. Judy , treazure noname <treazured wrote: > > 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.) > > > > > > Groups are talking. We & acute;re listening. Check out the handy changes to . > > Quote Link to comment Share on other sites More sharing options...
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