Multi Seed Mixed Flour Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is a bread that I created because I love a light rye bread. I know it has many specialty ingredients that can be omitted if you dont have access them. Whole wheat flour, rye flour, salt, yeast, sweetener are the essentials. Read more . The other thing about this dough, is that it can be held in the refrigerator overnight if your schedule changes. Ingredients:
2-3 cups unbleached flour-can be a combination of unbleached bread, or all purpose flour |
1 tablespoon active dry yeast or a packet |
2 cups lukewarm water or milk |
2 tablespoons fat at room temperature. any neutral tasting oil is fine too |
2 tablespoons honey, molasses, or sugar |
2 tablespoons instant potato flakes (optional) |
2 teaspoons gravy master or caramel coloring (optional) |
1 teaspoon distalic malt powder (optional) |
2 teaspoons salt |
2 cups whole wheat flour |
1 cup of rye flour |
3 tablespoons flax seeds (optional) |
2 tablespoons sesame seeds (optional) |
1 tablespoon poppy seeds(optional) |
1 tablespoon caraway seeds (optional) |
additional non stick cooking spray |
heavy duty mixer with dough hook |
Directions:
1. Spray bowl of mixer and two 8 X 4 inch bread pans with non stick cooking spray.
2. Reserve one cup of whole wheat and one cup of white flour. Set aside.
3. Put all of remaining ingredients in greased mixing bowl. Mix until it becomes a shaggy ball, adding the additional flour 1/2 cup at a time. You might not have to add all this flour. This should happen in about 10 minutes. The dough should be somewhere between a gloppy mess and playdo. If it is still gloppy after all that let it rest in the mixing bowl for 10 to 20 minutes.
4. Remove the dough hook, Shape the dough into a ball. Cover with a wet clean dishtowel or plastic wrap. Place the dough in a warm place for an hour and a half or until doubled..
5. Turn dough out on a lightly floured clean dry counter. Press flat. Divide dough in two. Using a rolling pin, or your hands roll each half out to roughly a 12 X 7 inch slab and then roll up the short side and pinch the seams. Cover and place in a warm place until almost doubled about 30 45 minutes. This part is tricky , and may take more or less time.
6. Have a shelf in the middle of your oven. If you have a baking stone you can put the loaf pan directly on the stone. Preheat oven to 400 degrees F.
7. Put loaves in oven, Reduce heat to 350 degrees. Bake for around 49 minutes.
8. .The bread may not feel hard, but there should be a sheen on the bottom of the loaves.
9. Remove from oven. Cool on rack. Let cool two hours before slicing.
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