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Categories:
cereal water - Boiling flour whole wheat flour honey olive oil yeast salt sunflower seeds pepitas rolled oats
Viewed: 36 - Published at: 5 years agoIngredients
- 6 1/4 ounces seven grain cereal or 12 grain, 1 1/4 cups
- 2 1/2 cups water boiling
- 3 cups flour, all-purpose 15 ounces, plus more for working with the dough
- 1 1/2 cups whole wheat flour 7 1/2 ounces
- 4 tablespoons honey
- 4 tablespoons olive oil or melted butter
- 2 1/2 teaspoons yeast, active dry instant
- 3 teaspoons salt
- 1/2 cup sunflower seeds
- 1/4 cup pepitas (pumpkin seeds) or sunflower seeds
- 13 cup rolled oats rolled or quick-cooking
Method
- In a large bowl of mixer, add the cereal and boiling water, stirring well, let sant for 1 hour until the mixture becomes thick porridge like texture.
- In a medium bowl, whisk together both all-purpose flour and whole wheat flour.
- After about 1 hour, pour the honey, oil or melted butter into cereal mixture.
- Add the yeast and mix well with a wooden spatula.
- Put the dough hook onto the mixture, start to add the flour mixture gradually until all the flours are in the mixture.
- Knead the dough until it comes together and forms into a ball, about 3 minutes.
- Cover the bowl with a clean and damp kitchen towel.
- Allow the dough to rest for 20 minutes.
- Add the salt into the dough, and knead it until elastic and smooth, about 8 minutes.
- You may need to add a bit more flour or water depending on the consistency of the dough.
- Knead in all the seeds until evenly distributed.
- You may need to turn the dough onto a lightly floured surface to knead the seeds into the dough by hand in the end.
- Coat the large mixing bowl with the cooking spray or oil, add the dough, turn it once to ensure all the sides are covered by oil.
- Cover with the towel and let stand in a warm place to allow it to double in size, 1 to 1 1/2 hours.
- Grease two 9 by 5-inch loaf pans.
- Divide the dough into two equal portions.
- Gently press each portion into an oblong rectangle, about 1-inch thick and no wider than the length of the pan.
- With long side of the dough facing you, roll firmly into a cylinder, pressing down to make sure that the dough sticks to itself.
- Turn the dough seam side up and pinch it closed.
- Roll each dough into oats to coat evenly.
- Place the doughs into the prepared loaf pans and press it gently so it touches all four sides of the pan.
- Cover with the damp towel again and let double in volume again, another 40 minutres or so.
- About 20 minutes later, start to preheat the oven to 375F (190C).
- Bake for 35 to 45 minutes until golden brown.
- Transfer the bread right away to a wire rack.
- Let cool to room temperature.
- Slice into slices and store in zip-lock bags in the freezer for up to at least 1 month.
