Multi Seed Bread |
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Preparation time: 35 minutes + 10 minutes kneading
Rising time: 2 hours, then 45 minutes
Baking time: 40 minutes
Freezing: Excellent
Makes: Two 8.5" x 4.5" loaves
2 cup (500 mL) warm water (105° - 115°F / 40° - 56°C)
1/2 cup (125 mL) vcracked wheat or bulgur
2 tbsp (30 mL) active dry yeast
1/3 cup (75 mL) honey
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) chopped walnuts
1/2 cup cup (75 mL) shelled raw pumpkin seeds
1 tbsp (15 mL) each sesame and poppy seeds
1 tbsp (15 mL) salt
3 1/2 cups (875 mL) Robin Hood® Whole Wheat Best For Bread Flour, plus extra flour for kneading
Topping
1 egg, lightly beaten
1 tbsp (15 mL) sesame seeds
In bowl of electric mixer or large bowl, pour warm water over cracked wheat. Let stand for 15 minutes. Sprinkle yeast over this mixture. Let stand for 15 minutes.
Add honey, oil, walnuts, sunflower seeds, pumpkin seeds, sesame and poppy seeds, salt, and 1 1/2 (375 mL) of flour. On low speed, beat in the remaining flour, 1/2 cup (125 mL) at a time, until the electric beaters/paddle attachment won't beat anymore and a sticky dough is formed.
Transfer dough to lightly floured work surface. Sprinkling surface with extra flour as needed to prevent sticking, knead dough until smooth and elastic, about 10 minutes. Place in a greased bowl, cover with plastic wrap and let rise in warm, draft-free area until doubles in size, about 2 hours.
Preheat oven to 375°F (180°C). Lightly grease two 8.5" x 4.5" (1.5 L) loaf pans. Punch down dough. Divide in half, shape into rectangles and place in prepared pans. Cover loosely with plastic wrap and let rise again until doubles in size, about 45 minutes. Brush tops with lightlybeaten egg; sprinkle with seeds.
Bake in centre of preheated oven for 35 to 45 minutes or until breads are golden brown and sound hollow when tapped.
* Recipe provided courtesy of Robin Hood
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