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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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A lovely bread full of seeds and nuts. Ingredients:
1 3/4 cups milk |
1/4 cup butter |
2 tablespoons lard |
1 compressed yeast cake |
1 teaspoon brown sugar |
12 cups flour, sifted |
2 tablespoons sesame seeds |
2 tablespoons sunflower seeds, toasted |
1 1/2 teaspoons salt |
2 eggs |
1/2 cup parmesan cheese, grated |
1 tablespoon cumin seed |
1 tablespoon walnuts, chopped |
1 tablespoon black pepper, coarsely ground |
Directions:
1. Scald the milk and stir in the butter and lard.
2. Allow to cool to about 100°F, then crumble in the yeast and add the sugar and a few spoonfuls of warm water and leave in a warm place till frothy.
3. Mix together the flour, sesame seeds, sunflower kernels and salt.
4. Stir the yeast and milk mixture into the flour together with 23/4 cups of lukewarm water.
5. Beat well and knead till smooth and silky.
6. Leave to rise for about 45 minutes.
7. Knead again and form into 3 large flat loaves.
8. Lay the loaves on greased baking sheets and leave to rise again for 30 minutes.
9. Mix together the eggs, cheese, cumin, walnuts, and pepper and spread this thick paste over the loaves.
10. Bake at 425° for 15 minutes, then reduce heat to 350° and bake for 30 minutes more or till the loaves are firm and golden and sound hollow when tapped.
11. Cool on wire rack.
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