Friday, December 27, 2013

Nutty Seed Bread

I'm talking about bread again? Haven't I talked about bread a lot lately? My last bread recipe included olives, ham, bacon and alotta eggs. And then about a week before that was a Swedish Rye Bread that had me considering the word "limpa". In the same month was Pumpkin Cinnamon Rolls which I deem bread category material. 

Because we are facing the second day after two days of Christmas eating and drinking extravaganza-ness I think bread needs to leave my radar. My radar should be full of the kale in this cookbook I received as a gift. At least I have a guide and a place to start. Positive thinking.

Expect kale people. From now on. Until then you need to deal with bread. Maybe we can feel good about this bread because it's so seedy and nutty that it's comparable to eating 6 handfuls of nuts with every bite. Not really, but close.

To begin you'll need to amass every nut, seed and grain known to man. 
And chop them. The recipe calls for any combo of mixed nuts. I had slivered almonds and pecans handy. Oh, and I think I see a walnut peeking out there. Any nuts will do.
Any bread with a base of this many nuts and seeds has got to make good toast? RIIIIGHT? And it does. Best Toast Ever. 

And the kids even liked it. Score. 
Oh, what's that purple image in the background that I couldn't block out with my photo editor? Just a snack cup for that play date we're having.
The dough is easily mixed with a spoon and comes together so quick. There is no kneading, no forming weird shapes, no voodoo bread magic. This is an excellent recipe for a beginner who's intimidated by yeast breads and/or never experimented with baking bread before. Promise.
The dough is patted into a greased bread pan and rises for about an hour.
The dough rises for about an hour or until it reaches about 1" above the rim of your baking pan. Into the oven after it's done rising. Don't forget there are two different baking temperatures. That part kinda screwed me up. 

After it baked for the initial 30 minutes I pulled it out and in my head was ready to eat fresh bread. No, not yet, my child. You have 30 more minutes. 

Just read directions and you should be golden. Like this bread. Golden.




Nutty Seed Bread

Yield: 1 loaf

Unsalted Butter, for greasing the pan
3 teaspoons dry yeast
1 1/4 cups very warm water + up to 1/3 cup more 
4 teaspoons honey
2 3/4 cups whole-wheat flour
3/4 cup plus 2 tablespoons unbleached flour
3 tablespoons each sesame seeds, sunflower seeds, flaxseeds, poppy seeds, chopped mixed nuts
1 1/2 teaspoons salt
1 tablespoon milk

Grease an 8" x 4" x 2" loaf pan with the butter. Sprinkle the yeast into 1 1/4 cups of the warm water in a measuring cup; stir in the honey. Leave for 5 minutes, until beginning to foam. 

Mix the flour, seeds, nuts, and salt in a large bowl. Make a well in the center of the flour mixture and pour in the dissolved yeast. Mix in the flour from the sides of the well. Stir in the remaining water as needed, to form a soft, sticky dough that just begins to leave the sides of the bowl clean. 

Spoon the dough into the greased pan using the back of the spoon to smooth it level. Proof until the dough has risen above the rim of the pan, about 1 hour.

Bake in a 400ºF preheated oven for 30 minutes, then reduce the oven to 350ºF and bake for 30 more minutes. The top of the bread will remain flat. Turn out onto a wire rack to cool. Immediately brush the top and sides of the loaf with milk.