Friday, May 06, 2005

Toasted Sesame and Sunflower Loaf

Toasted Sesame and Sunflower Loaf (Adapted from KAF Whole Grain Baking)

1/2 cup hulled sunflower seeds
1/2 cup sesame seeds
4 tablespoons unsalted butter, cut into cubes
1 1/4 cups milk, heated to lukewarm
2 teaspoons dark sesame oil
1/2 cup whole wheat flour
1/2 cup rolled oats
1/4 cup whole yellow cornmeal
1/4 cup whole rye flour
2 cups all-purpose flour
1/4 cup packed brown sugar
2 1/4 teaspoons instant yeast
1 1/4 teaspoons salt

Preheat oven to 350

Place the sunflower and sesame seeds on a large baking sheet - place in the oven and bake until the sesame seeds begin to brown, about 10 minutes. Remove and let cool.

In a large mixing bowl, add the butter, milk, oil, whole wheat flour, rolled oats, cornmeal, rye flour, all purpose flour, brown sugar, yeast and toasted seeds. Mix using the flat beater just until combined. Cover the bowl and let rest for 45 minutes to give the flour a chance to absorb the liquids.

Turn the mixture out onto a lightly floured surface, sprinkle the salt over the dough and knead until the dough is soft and smooth. Place the dough in a large bowl that has been lightly coated with nonstick spray - cover and allow to rise until doubled in bulk.

Gently deflate the dough and shape it into a 9" log. Place the dough in a 9" x 5" loaf pan lightly coated with nonstick spray. Cover and let rise until it has crowned about 1" over the rim of the pan. Preheat the oven to 350 near the end of the bread's rise.

Uncover and bake the bread until it is golden brown, about 45 to 50 minutes - tent the loaf with foil after about 20 minutes to keep any seeds on top from burning. Remove and let rest for a minute or two - turn the loaf out onto a wire rack and let cool completely before slicing. If you want an ultra soft crust, brush the top with melted butter as soon as you turn it out.

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