Whole Wheat Seeded Bread
Prep Time
Cook Time
Total Time
Author: Pemberley Cup & Cakes by Rosa
Type of recipe: Bread
Cuisine: International
Yield: 1 loaf
Ingredients
(All ingredients must be at room temperature unless otherwise noted)
- ⅔ cup (160 ml) lukewarm water (45ºC - 110 degrees F aprox.)
- 1¼ teaspoons (3 g) dry active yeast
- 2 tablespoons (35 g) honey, molasses or maple syrup
- 1¼ cups (175 g) whole wheat flour
- ⅔ - ¾ cup (85-100 g) all-purpose flour
- 1 tablespoon (15 ml) olive oil
- ¾ teaspoon salt
- ½ cup (70 g) assorted seeds and/or cereals (sunflower, flax, sesame, chia, poppy, oats, pumpkin, etc.) plus extra seeds for garnish
Method
- Pour the lukewarm water into a small bowl and dissolve ½ teaspoon of the honey. Then sprinkle the yeast over the top and let stand for about 5 minutes. Little bubbles should start to appear (if not, you need to replace your yeast and start again.)
- Meanwhile, in a large mixing bowl (our Lékué bread maker* is just perfect), mix together whole wheat flour, 85 g ( ⅔ cup ) all-purpose flour (keep the remaining flour for kneading) and salt with a rubber spatula until totally combined. Set aside.
- Stir in the oil and the remaining honey into the yeast mixture.
- Then gradually add the yeast mixture into the dry ingredients (see point 2) and stir until you have a shaggy dough.
- Let the dough rest, covered with oiled plastic wrap, for 20 minutes.
- With floured hands, knead the dough inside the very same container (alternatively, you can knead the dough by hand against a lightly floured counter) for about 7-8 minutes until fairly smooth. If needed (the dough feels somewhat sticky to the touch), gradually add some of the extra flour, one tablespoon at a time, until it pulls away easily from the sides of the bowl and hands and it's no longer sticky. The dough is kneaded when it is smooth and elastic, feels slightly tacky, and springs back when poked.
- Knead in the seeds thoroughly, making sure that they are evenly distributed throughout the dough.
- Shape the dough into a ball, place it back into the same container (no need to grease), cover with some oiled plastic wrap or a dish towel, and let rise in a warm, draft-free place until doubled, 1½ to 2 hours.
- Sprinkle a little flour on a lightly floured work surface, and turn the dough out on top and punch the dough down with your fist a few times to release all the gases. Using your hands, shape the dough into a elongated 7 x 8½-inch (18 x 22 cm) rectangle and fold it into thirds, as if it were a letter, starting by one of the shorter ends. Then, place it again, seam downwards, in the bread pan, cover loosely with oiled plastic wrap, close the lid and let rise again about 45 minutes more (note that it won’t rise much this second time).
- About 15 minutes before you plan to bake the bread, preheat the oven (electric) to 375 degrees F (190ºC) and put the oven rack in the middle position.
- When the dough is ready, gently brush with a wet pastry brush and sprinkle with some more seeds.
- Close the lid and bake it for 50-55 minutes. It will sound hollow when tapped on the bottom. (You can also use an instant-read thermometer; the bread is done when the temperature in the center is about 88ºC (190 degrees F)).
- Remove from the oven, open the bread maker and let cool completely before slicing.The bread will keep fresh for up to 2-3 days at room temperature if kept away from light and air (it will remain mouth-tender for 2 more days).
Notes
- *Alternatively, you can use a stand mixer, fitted with the dough hook and an 8 x 4 x 2½-inch (20 x 30 x 6,5 cm) loaf pan, previously greased. After baking, remove the loaf from the pan and let cool completely on a cooling rack before slicing.
- Place a medium size baking pan with some ice-cubes on the bottom of the oven during baking for a moister crumb and a crispier crust.
- Our bread flavour will depend on the type of the sweetener we choose. I've used rosemary honey and the outcome has been just awesome. If you prefer molasses, the final flavour will be somewhat more intense, slightly resembling that of liquorice, and your bread will be darker. Maple syrup is barely noticeable, but you'll end up with an amazingly finer loaf of bread. If none of these suggestions are enough to persuade you, you can always use good-old granulated sugar instead.
- This bread, as almost any other bread, can be frozen for several months; wrapped in plastic wrap and foil.
- International Bread Day: October 16th.
- Place a medium size baking pan with some ice-cubes on the bottom of the oven during baking for a moister crumb and a crispier crust.
- Our bread flavour will depend on the type of the sweetener we choose. I've used rosemary honey and the outcome has been just awesome. If you prefer molasses, the final flavour will be somewhat more intense, slightly resembling that of liquorice, and your bread will be darker. Maple syrup is barely noticeable, but you'll end up with an amazingly finer loaf of bread. If none of these suggestions are enough to persuade you, you can always use good-old granulated sugar instead.
- This bread, as almost any other bread, can be frozen for several months; wrapped in plastic wrap and foil.
- International Bread Day: October 16th.
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2015/03/03/whole-wheat-seeded-bread/