Seed - Filled Crostini Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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I know what you're thinking - who makes a fresh loaf of bread just to let it stale into crostini bases?? Well, I was actually looking for a simple, fast-mixing bread for a (forthcoming) pasta dish requiring toasted bread chunks, and I wanted something with a ton of flavour! Read more ! I wasn't disappointed, and though I wouldn't reccommend making sandwiches with this (the loaf, at any rate, is tiny!) croutons, bruschetta, crostini or even panzanella salad are perfect uses! Serving size is for crostini rounds. Ingredients:
1 cup flour |
1/2 cup ww flour |
1/4 cup coarse cornmeal |
2 tbsp flax seeds |
2 tbsp poppy seeds |
1/4 tsp salt |
3/4 cup warm water |
1 tsp dry active yeast |
Directions:
1. In a bowl, combine flours, cornmeal, flax seeds, poppy seeds and salt. Set aside.
2. Mix water and yeast in a large, deep bowl. Allow to stand 10 minutes.
3. Beat the flour mixture into the yeasted water to form a stiff, smooth dough.
4. Place in an oiled bowl, cover and let rise 1 hour.
5. Punch dough down and roll into a small baguette shape. Place on a lightly greased (or parchment lined) baking sheet.
6. Cover again and allow to rise 45 minutes.
7. Preheat oven to 400F.
8. Bake loaf for 25 minutes, until golden and hollow-sounding when tapped.
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