Tuesday, April 30, 2013

Breads with Seeds and Flakes (BBD #58)

First, before I begin, I have to say that this bread is one of the best I've ever tasted.  It disappeared way too quickly!  

April's bread baking challenge was hosted by Cinzia of Cindystar.  She chose the theme of breads with seeds and flakes.   This was a great theme, since there are so many delicious seeds to use.

I chose a recipe from the Red Star Yeast website, Seed and Wheat Bread.  It incorporates flax seeds and sesame seeds into the dough, and I also added roasted sunflower seeds.  The addition of molasses provides a rich color as well as wonderful depth of flavor.  It turned out to be one of my all-time favorite breads.

I used the bread machine to prepare the dough, but decided to make a free-form boule rather than a regular loaf.  Either way, it turned out fine.

I'm sending this over to Cinzia for this month's Bread Baking Day (#58).  Thanks to both Cinzia and to Zorra for yet another delightful bread experience.  The roundup should appear in a few days.

Seed and Wheat Bread

This recipe makes 1 loaf


1/2 cup, plus 3 TBSP
3/4 cup, plus 2 TBSP
Vegetable Oil

Light molasses


Flax seeds

1 TBSP, plus 1+1/2 tsp
Sesame seeds


1+1/2 tsp
2 tsp
Whole Wheat Flour

1 cup
1+1/3 cup
Bread Flour

2 cups
2+2/3 cups
Active Dry Yeast

2+1/4 tsp
Baker's Note: Due to the low volume of this loaf, the medium recipe can be used in a small machine.
Bread Machine Method
Have liquid ingredients at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select basic cycle and medium/normal crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time.
Mixer Methods
Use ingredient amounts listed for medium loaf, combine yeast, 1 cup bread flour, and other dry ingredients, except whole wheat flour. Combine liquids, except egg, and heat to 120°-130°F.
Hand-Held Mixer Method: Combine dry mixture and liquid ingredients, except egg, in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, stir in whole wheat flour and enough remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.
Stand Mixer Method: Combine dry mixture and liquid ingredients, except egg, in mixing bowl with paddle or beaters for 4 minutes on medium speed. Add egg; beat 1 minute. Gradually add whole wheat flour and remaining bread flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients and egg. Process until mixed. Continue processing, adding whole wheat flour and remaining bread flour until dough forms a ball.
Rising, Shaping and Baking
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7- inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375°F oven 30 to 40 minutes. Remove from pan; cool.