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Recipe Categories: BCRick's HOME PAGEBREAD

Seeded Bread




Source of Recipe


Adapted from Basic White Bread recipe






Recipe Introduction


Seeded Breads are full of fibre which also makes this bread both nutritional and very tasty.
Your coice is which seeds. These are popular (sunflower, sesame, pumpkin) (sunflower, flax, poppy)
Makes: 2 loaves
Changes to the Basic White Bread recipe:
1 teaspoon liquid honey for 1 teaspoon sugar. Decreased the amount of white bread flour by 2 cups and added 2 cups of whole wheat flour. Changed the 2 tablespoon granulated sugar to dark mollasis, mostly for color but as well as for taste.
Added: Seed mix of sunflower seeds, sesame seeds and pumpkin seeds; or Seed mix of sunflower seeds, flax seeds and poppy seeds.





List of Ingredients



• 3 teaspoon liquid honey*
  
• 1 cup warm water
  
• 1 envelope (2 1/4 teaspoon) active dry yeast
  
• 1 cup whole milk
  
• 2 tablespoons soft shortening
  
• 2 tablespoon dark mollasis*
  
• 1 1/2 teaspoon salt
  
• 3 1/2 cups white bread flour*
  
• 2 cups whole wheat flour*
  
• Mix of*; 1/4 cup peeled sunflower seeds, 2 tablespoon sesame seeds, 2 tablespoon peeled pumpkin seeds
  
• Mix of*; 1/4 cup peeled sunflower seeds, 2 tablespoon flax seeds, 2 tablespoon poppy seeds
  






Instructions



1. Dissolve 3 teaspoon liquid honey in 1/2 cup warm water in large bowl. Sprinkle in yeast, give a slow stir. Set aside 10 minutes.
   
2. Scald 1 cup milk, de-scum, cool to lukewarm. Stir in 2 tablespoons shortening, 2 tablespoons dark mollasis, 1 1/2 teaspoon salt and 1/2 cup warm water. Add milk mixture and 2 cups white bread flour to dissolved yeast mixture. Mix with wooden spoon or electric mixer until smooth and elastic.
   
3. Stir in seed mix, 1 1/2 cups of whole wheat flour and 1 cups of remaining white bread flour, gradually. If necessary, add more white flour, 1 tablespoon at a time, to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Form into a ball.
   
4. Knead dough (about 10 minutes), adding more flour, 1 tablespoon at a time, as necessary, until dough is smooth, elastic and no longer sticky.
   
5. Place in lightly greased bowl, turning the dough to grease all over. Cover with greased waxed paper and a light towel. Place in a non drafty, warm place and allow to rise until doubled (45-60 minutes).
   
6. Punch down in bowl and turn out onto lightly floured board, knead a few times and divide into 2 equal portions. Cover and let rest for 10 minutes.
   
7. Shape each portion into a loaf. Place seam side down in 2 greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L) loaf pans. Cover with a light towel.
   
8. Allow to rise in a warm place until dough rises above top of pan in centre and corners are filled (45 to 60 minutes). The dough should be "crowned" over the tops of the loaf pans.
   
9. Preheat oven to 375 degrees F (190 degrees C).
   
10. Bake at 375 F (190 C) on lower oven rack for 30 to 35 minutes. In order to make sure that the bread bakes evenly, rotate the loaves front to back, side to side. Most home ovens are not perfect in heat distribution.
    
11. For an extra touch; About 10 minutes before end of baking, brush the tops with an egg wash and sprinkle with sesame seeds or poppy seeds.
    
12. Remove from pans immediately. Brush top crust with butter if a softer crust is desired. Cool on wire racks, turning over occasionally.
    






Final Comments


Variations:
Give this combination a try. 2 tablespoon poppy seed, 1 tablespoon celery seed, 1 tablespoon dill seed with 1/2 cup sliced almond or crushed walnuts.
Don't just stop with seeds, add; cracked wheat, cracked rye, cracked barley, corn grits, oats, millet, whole wheat, whole rye.
If the bread is for a chicken entre; add 3 teaspoons of chopped fresh sage.
To have with a beef caserole or stew, add 1 - 2 teaspoon of Rosemary.
For a accompaniment with your breakfast eggs; add 2 teaspoon of dill, or to go with that cold lunch egg salad.