Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

June 16, 2011

Rustic Bread with Seeds

Am I the only one who thinks that round bread tastes different?  I can use the same recipe and bake it in a normal bread pan and it is not as tasty as its round cousin.
You’ll need an oven proof crock or parchment paper to bake this recipe and I have modified it a bit from the original, found here.  I’ve added more seeds, gluten, and replaced some of the all purpose flour with whole wheat.
This loaf is like having a little sour dough bread without the starter.  The sponge sits for at least four hours and lends this sour flavoring to the loaf.



Rustic Bread with Seeds

Sponge
1 1/2 cups cool water
1 teaspoon instant yeast
2 cups unbleached all-purpose flour


Dough
2 teaspoons salt
2 1/4 cups whole wheat flour
1/2 cup seed mix  - seeds of your choice. (I used sesame, poppy, and millet.)

4 tablespoons gluten
To make the sponge: Mix the sponge ingredients together, and let rest at room temperature, covered, for 3 to 4 hours, or overnight.

To make the dough: Stir down the sponge, and add the salt and flour. Mix and knead the dough until it's smooth and elastic. Knead in the Harvest Grains Blend or your choice of seeds. Place the dough in a greased bowl, turning to coat its surface with oil. Cover and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size.

Turn the dough out onto a lightly greased surface, and form it into a ball. Place on a lightly greased or parchment-lined baking sheet, or into an ovenproof crock. Cover and let rise for about 1 hour. Towards the end of the rising time, preheat the oven to 450°F.

Gently but firmly slash the dough across the top.  Mix an egg white with 1/4 cup of water and brush on surface of dough.  Sprinkle more of the seed mix on the wet surface.  Bake the bread for 30 to 35 minutes, until it's deep golden brown. Remove it from the oven and place it on a rack to cool. Cool completely before slicing. Yield: 1 loaf.



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