Last week I went to a friends house to be her assistant bread chef.  She has amazing recipes but they are all in German so she translates and I do what she says.

She is also one of the most inspiring people I know.  She has MS and has lost the ability to do much of what she likes;hiking, knitting, painting, baking…yet she is always cheerful and fun to be around.

We worked well together, me doing the mixing and initial kneading..and she, throwing the ball of dough against the table to finish the kneading process!

We created this Emmental bread together.  The only problem we had was that she translated the word for caraway seed as cumin seed..

Uh…you might want to go with the caraway.

The aroma in the kitchen as this is baking is intoxicating.  Would be a great accompaniment to a hearty soup and salad meal , with an apple tart for dessert.

• a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
• 3 1/2 to 4 1/2 cups organic unbleached all-purpose flour
• 2 tablespoons gluten
• 1 1/2 teaspoons salt
• 1/4 cup unsalted butter, melted
• 2 cup  emmental cheese, on a 1/4 inch dice
• 1 cup crumbled cooked bacon (optional)
• 1/3 cup thick greek yogurt, quark, or plain yogurt, warmed
• 1 1/4 cup warm water

In a large bowl proof the yeast in 1 1/4 cup warm water for 5 minutes, or until the mixture is foamy. Stir in the yogurt,  2 cups of the flour, and the remaining ingredients.  Stir the mixture until it is combined well. Knead the dough on a floured surface, incorporating as much of the remaining  flour as necessary to prevent the dough from sticking.  Knead for about ten minutes, or until it is smooth and elastic.  Transfer it to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk.

Punch down the dough, halve it, and shape each piece into a round loaf. Transfer the loaves to a lightly oiled baking sheet and let them rise, covered with a kitchen towel, for 45 minutes, or until they are almost double in bulk. Bake the loaves in the middle of a preheated 400°F. oven for 30 to 35 minutes, or until they are golden, transfer them to a rack, and let them cool.

Image:MaryeAudet

Post from: Baking Delights

O.k..so..yeah.

It’s just bread with cranberries and walnuts. But, I love naming things so humor me.  I do not go as far as one of my favorite characters, Anne Shirley,naming trees and woods but I like to give my recipes cool names.  Especially for bake sales.

One of the things that I found out when I had the tearoom was that the more exotic the name the better the item sold…Unless we had a lot of good old boys come in (and yeah, that did happen…what they thought they were going ot get in a tearoom I don’t know) European sounding things worked well.

So..we were having a bake sale at church for the JBQ, one of the kids programs.  My best friend runs it (an does a great job, the kids love her) and so I wanted to do something that would be a little different.  A little autumn, a little exotic…

This bread is great. The secret is to have a really flavorful maple syrup and to toast the walnuts to bring out the flavors there.  Give it a good, long rising time for the ingredients to blend and you will end up with a delicious breakfast bread or ..if you are especially daring, it makes an excellent bread for smoked turkey sandwiches.

The crust is crisp with that artisian chewiness.  Slightly sweet, but not overly so, with the occasional tang from the cranberry.

Shape the loaves into a freeform oval, and then make slashes as if you were adding veins to a leaf that you had sketched.  Rub the top with flour so it has a good layer.  It gives a nice presentation to the bread.

The sides on this are soft because I made 4 or 5 loaves and then baked them in a row on the baking sheet.  It was a time issue.

Pain d’Automne de Provence

or

Artisian Cranberry Bread with Toasted Walnuts

Step One

1/2 cup lukewarm water

2 tablespoons yeast

2 tablespoons maple syrup

allow to stand until foamy.

Step 2

Stir in:

3 1/2 cups lukewarm water

2 cups organic white flour

2 cups whole wheat flour (fresh ground if possible)

1/2 cup maple syrup

Mix well and allow to sponge for 30 minutes.  Stir down.

Step 3

Add:

1/2 cup melted butter

1 1/2 tablespoon salt

1 1/2 cups dried cranberries

1 cup chopped walnuts, toasted in the oven or microwave until golden

3 cups whole wheat flour

Enough organic white flour to make the dough leave the sides of the bowl, and ” feel right”.

Knead for 15 to 20 minutes by hand, or about 5 minutes in a Bosch.  If you knead in the mixer then knead it for a few minutes by hand just to make sure it feels right.  It needs to be a good stiff, elastic dough without being dry.

Form into a ball and oil.  Cover and let rise in a warm place until double, 1 1/2 to 2 hours.

Step 4

Punch down.  Form into ovals and slash tops.  Rub flour into the tops.  Cover and let rise about 45 minutes.

Bake at 400 degrees for 30 minutes or until the bread sounds hollow when tapped.  Pour one cup of water on the oven floor when you put the bread in and close the door quickly.

After 15 minutes pour another cup of water on the oven floor.

4 loaves.  (these freeze well)

Image:Marye Audet

Post from: Baking Delights

Making a bread braid is not hard.  It is just like braiding hair, only doughier.

You will cut the dough lengthwise into three narrow pieces, and then squish together at the top firmly.  Now just braid until you get to the bottom.  Turn the ends under and place in your greased pan…perfect!

This is a lightly sweet white bread with a sprinkle of sesame seeds. The heavy amount of dairy in here gives it it’s light, delicate texture and tender crumb, almost cake-like.   This recipe makes 3 loaves.

 Honey Sesame Braid 

1 pkg dry yeast

1/2 c warm water

1 1/2 c milk, warm

1/4 c warmed (not hot) honey

1/4 c melted unsalted butter

1 tbs salt

3 eggs-room temp

7-9 cups flour

1 egg white beaten, for wash

a few tablespoons full of sesame seeds

Combine water and yeast.  Set aside to get foamy.

Combine milk, butter, honey, and salt. Cool to lukewarm.

Ad the milk mixture to the yeast mixture.  Mix well and then add flour a little at a time until dough leaves sides of bowl.  Knead  until springy and elastic and no longer sticky.  Set in a greased bowl.  Grease the top and cover with a tea towel.  Set aside in a warm place to rise for  1 1/2 hours.

Punch down.  Shape into loaves or your choice of shapes.   Allow to rise about 1 hour.  Brush with egg white and sprinkle with sesame seeds.  Bake at 350 for 30 minutes or until golden brown.

Post from: Baking Delights

Whole wheat flour is admittedly hard to work with if you have never used it before. I always suggest to people that want to begin bread baking that they start with white flour and master that, then move to a white /whole wheat blend, and finally whole wheat.

100% Whole wheat flour is moister and stickier than white flour and the gluten in it develops at a slower rate. You will need to hand knead most whole wheat breads for a minimum of 15-20 minutes. If you use the wheat from white wheat berries the protein is higher and it will respond more like white flour. Still takes a lot of kneading though…and it will never not be sticky.

Whole wheat bread will break a Kitchen aid in a heartbeat. I know that some of you are all ready grabbing your whisks and ready to throw them at me, which is o.k..because I can use another one, but just listen a minute. KA can do about 2 loaves of whole wheat bread at a time …but when you are making 6 loaves every couple of days? You better have a Bosch. In a perfect world I would have one of each!

If you add about 1/4 cup of wheat gluten you will find that your bread rises higher and is lighter. You can also add a pinch of ginger to the yeast to help it. Other than that, there are no secrets, just really good arm muscles.

This loaf is full of old fashioned taste. Makes great toast, or a good sturdy sandwich. If you are going to have it for more than 2 days slice it and freeze it. It will mold fast because mold likes real food. And whole wheat bread? Real food!

You can use milk or water for the liquid, just make sure that it is warm..Milk will give a more tender crumb and add nutrition.

100% Honey Whole Wheat Bread

2 c scalded milk, cooled to lukewarm

1/4 c unsalted butter, melted

1/2 c strong honey, like buckwheat

2 pkg yeast

1/2 c warm water

1 Tbs salt

7 or more cups of whole wheat flour

Mix yeast and water. Allow to get foamy.

Stir together the butter, salt, milk, and honey. Mix into yeast. Add flour until dough leaves sides of bowl and forms a ball. Turn out onto a floured surface.

Knead for 15 minutes or until the dough becomes springy. It will still be slightly sticky. Oil top and place in an oiled bowl. Cover and allow to rise for 1 1/2 hours, or until double.

Punch down and form into two loaves. Place in greased loaf pans, oil the tops, and allow to rise for one hour, or until almost double.

Brush with a glaze made of 1 egg yolk and 1 tsp water mixed until blended. Bake at 400 for 40 minutes, or until bottom sounds hollow when tapped. Turn out of pans and let cool.

Makes 2 loaves.

Image:MaryeAudet

Post from: Baking Delights

When I saw this challenge I swore that I was not going to wait until the very last minute to do it. Guess what? Yeah. I did.  I waited until friday, knowing that I had to chill this overnight in the fridge…Friday at 3:00, to be exact.

Was it worth the fuss and bother?

Oh YEAH!

Danish pastry, like croissant pastry is made with a block of butter rolled into a yeast dough. In principle it is quite simple; in practice not so much. The problem is that in Texas in summer butter melts. Quick. It oozes from the dough as you roll.

This is the very first puff pastry/croissant type dough that did not ooze butter, and was stable through the whole process. YAHOO!

Now, if you have never made this type of dough before there are a dew important tips:

• Keep everything chilled
• Don’t roll OVER the edges of the dough, this will break the dough and butter will ooze out. Gently roll up to the edge but not over it.
• Read the whole recipe carefully before you make it and be sure to understand the instructions.

We were allowed to choose our own filling. There is nothing I like better than cream cheese danish so I chose cream cheese and fresh organic strawberries. I sprinkle the cut berries with sugar and a little flour because they were juicy and spread them over the cream cheese in a thick layer.

I used the egg wash and then sprinkled the top with sugar. If you use turbinado sugar you get a nice texture.

I also used the whole thing for one giant braid. We are a big family!

This was really problem free for me, I suggest it for some one who has never done this type of dough, as I said it is a great one to start with.

This was all kinds of fun. Many thanks to our hosts this month, Kelly of Sass and Veracity and Ben of What’s Cookin’.

Since Sunday is our reveal day and I don’t get on the computer on Sundays I will have to visit everyone on Monday. But check out the other amazing creations from Daring Bakers!

DANISH DOUGH

Makes 2-1/2 pounds dough

Ingredients
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

DOUGH
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

APPLE FILLING
Makes enough for two braids

Ingredients
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 – 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

DANISH BRAID
Makes enough for 2 large braids

Ingredients
1 recipe Danish Dough (see below)
2 cups apple filling, jam, or preserves (see below)

For the egg wash: 1 large egg, plus 1 large egg yolk

1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spoon the filling you’ve chosen to fill your braid down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.

Images:Marye Audet

Post from: Baking Delights

Of all of the types of bread that I have made over the years there are a few that are classic. A few that i make over and over and over just because they are perfect. This is one of them.

Oatmeal bread makes a hearty and filling bread that is full of good things like fiber and B vitamins. It just tastes like a country morning. When toasted it is crisper than other toast, I think, and the nutty oatmeal flavor is more pronounced. We like it a lot as a sandwich bread, and it handles ham especially well.

If you like add chopped nuts, dried cranberries, raisins, dried blueberries, or other dried fruits in any combination that equals about 1 1/2- 2 cups. I don’t measure anymore.

Old Fashioned Oatmeal Bread

•   2 packages active dry yeast
•   2 cups warm water
•   1/3 peanut oil or other delicate flavored oil..or butter
•   2 teaspoons salt
•   1/2 cup brown sugar
•   2 1/2 to 3 cups all-purpose flour
•   2 1/2 to 3 cups whole wheat flour
•   2 cups old fashioned rolled oats
• dried fruits and nuts as desired

Soften the yeast in 1/2 c warm water for 5 minutes.  Add the sugar, 1 c of the flour, 1 c of the whole wheat flour and the rest of  the water.  Mix well and allow to stand for fifteen minutes.

Mix in the salt, the oil, the oats, and the rest of the flour until a soft dough is formed.  Dough should pull away from the sides of the bowl.

Turn out on lightly floured surface and knead for 10 minutes. Dough will be sticky. Knead in dried fruit and nuts if desired.

Place in an oiled bowl, turning to oil all sides. Cover and let rise in a warm place for 1 hour or so, until doubled in bulk.

Punch down and form into 2 or 3 loaves. Place in oiled pans and allow to rise until doubled, about 45 minutes.  Brush with egg yolk wash if desired (1 egg yolk mixed with 1 tsp. water) and sprinkle oats over the top.  Bake at 375 for 40 minutes

Images: (c) Marye Audet, Apron Strings and Simmering Things

Content (c) Marye Audet for Baking Delights 

Post from: Baking Delights

I have something to tell you. There is one thing I cannot resist. One way to get me to tell anyone anything. I have a weakness akin to Superman’s kryptonite or Garfield’s lasagne.

Kalamata Olive Bread.

Can we have a moment of silence?

Yum. Done right it is the best stuff in the world. Chewy, salty, and olive-y with a crisp crust, it is incredible with a thick slice of fresh mozzarella and a ripe tomato on top. Dip it in herbed olive oil, or use it to sop up marinara sauce. Seriously, is there anything better?

It is not hard to make. It is a little time consuming, especially if you use a poolish, which intensifies the flavor. Oh, but it is well worth the wait when that aroma fills the kitchen , or better yet the warm bread yields, steaming, to the serrated knife. Muhahahaha.  This is not so time consuming.  I like it best when I let the dough rise for at least an hour before shaping.

It really isn’t that different from the Daring bakers French loaf that I posted the end of February. The most tedious part is pitting the olives, but this bread is so good it is worth it. Give it a try.

Starter: 

• 1 cup warm water (95-105° F)
• 1 tablespoon  yeast
• 1 cup flour

Let set at room temperature for 30 minutes.

Bread:

• 1/2 cup warm water
• 2 tablespoons olive brine, warmed
• 4 teaspoons yeast
• 4 – 5 cups flour
• 2 teaspoons of salt
• Starter
• 3/4 cups  kalamata olives, pitted

To create the starter,combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast. Add the flour to the bowl and stir.  Cover with a cloth and ferment the starter at room temperature for 30 minutes.
For the dough, combine the water and yeast. Stir to dissolve the yeast fully. Add the  flour, salt,  brine, starter, and olives. Mix on low speed (if using a mixer) until the dough is fully developed.  Knead for 15 minutes if kneading by hand. Remove the dough from the mixing bowl.

You can let the dough rise for an hour or so to develop the flavor or go on to the next step.

Divide the dough into 2 pieces  Roll each piece of dough into a boule, or a baguette. Place the dough on the counter and cover with a warm, damp cloth. Let rise for 30 minutes. Preheat the oven to 425° F.

Form the dough into loaves and place them on the counter. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.

Score the loaves with a sharp knife, spray with water, and bake for 30 minutes, until the crusts are a deep golden brown. Just as you put the loaves in the oven pour about 1.4 cup of water on the floor of the oven to create steam.  Keep door closed.

Remove the bread from the oven and cool for at least 30 minutes, or as long as you can wait.

2 Loaves

(c)2008  Marye Audet for Baking Delights 

http://bakingdelights.com. All other use is just stealing.

Post from: Baking Delights

I was paging through my Farm Journal bread cookbook and looking for something a little different for Sunday breakfast. We are eating alot of eggs now, our chickens are laying close to two dozen a day…That sounds like alot until you figure that my 15 year old eats 4 for breakfast, my husband eats 3 or 4 for breakfast and then everyone else eats 1-2…This morning my son in law ate SIX. Adding that to the baking that is done means that those lovely, organic, FREE free range eggs go very, very fast.

Anyway…I was paging through the cookbook and thinking that there must be something I hadn’t tried and I saw this recipe for Finnish Coffee Braid. I have, over the past year or so, developed an infatuation with cardamom as a spice and so I decided to try it.

The bread is very light and soft, almost airy, with just a faint hint of sweetness and cardamom. I did add raisins and they were good but I think next time I would add orange peel instead.

You can shape it in either round loaves or braids. The braids were very pretty- I took pictures and hopefully can get my photo software installed on this computer tonight and get the pictures up.

I brushed the unbaked braids with an egg yolk wash and then sprinkled with almonds. It made great toast as well as just a breakfast bread for slicing. I thought it went slightly stale very fast, so unless you are going to eat it all the first day freeze the second loaf, or plan on using it for french toast..which I imagine would be fabulous.

Finnish Coffee Bread

2pkg active dry yeast

2 c warm water

1 egg, at room temp

6-7 c flour

1/2 tsp ground cardamom

1/3 c sugar

2 tsp salt

1/4 c melted butter

Thin Confectioners glaze made from 1c confectioners (powdered) sugar and enough cream to make it runny.

Sprinkle yeast in warm water. Let stand for a few minutes.

Blend in egg, 3 c flour, cardamom, sugar and salt (and 1 c raisins if you are adding them). Beat at medium speed 2 minutes, until smooth. Add butter and enough remaining flour to make a soft dough that leaves the sides of the bowl.

Turn out onto lightly floured surface and knead until smooth and elastic, maybe 8 minutes.

Turn into greased bowl and allow to rise in a warm place until double, about 1 1/2 hours. Punch down and let rest 10 minutes.

Turn out on to a lightly floured board and divide in half. Cut each half into 3 equal parts.

Braid loaves, using 3 strips of dough for each braided loaf. Pinch ends and place in greased loaf pans. Brush with a wash of 1 egg yolk and 1 tsp water, and then sprinkle with almonds if desired. Let rise about 45 minutes.

Bake at 400F for 40-50 minutes. Cool loaves slightly, remove from pans and drizzle icing over the top.

2 loaves

Post from: Baking Delights

  Going to her house every summer was not just a vacation it was an EVENT. Her house was old, classic white with a green roof and wavy glass and barns and even a stone milk house. Best of all she had acres and acres of woods, fields and trees for me to explore and a raspberry patch with both the biggest raspberries and biggest mosquitoes that God ever created.  She kept a pot of coffee on the back of the stove on warm and left the kitchen door unlocked even when she ran errands in case the postman or the delivery man needed a pit stop and a hot cup of coffee.  And she was an amazing cook by anyone’s standard.

  This is a recipe she narrated to me one summer…written just as she narrated it. My memories of it are warm, toasted, with butter melting over it, and a spoon of homemade raspberry jam right in the center. It is wonderful stuff and you don’t have to go to the trouble of shaping the muffins.

5 3/4 c flour, give or take

2 pkgs dry yeast

1 tbs sugar, prit-near overflowing

2 tsp salt, maybe some less

1/4 tsp soda

2 c room temp milk

1/2 c water-bath temperature

Cornmeal

Mix 3 c flour and the rest of the dry ingredients. Add the milk and water and beat for a bit..maybe 2 minutes. Stir in enough flour to make a stiff batter. Spoon into 2 loaf pans that are greased and dusted with cornmeal. Sprinkle cornmeal on the top. Let rise 45 minutes

Bake at 400 for 25 minutes and cool. 2 loaves english muffin bread

Post from: Baking Delights

This bread is good made in a loaf shape and sliced for sandwiches (try a chicken salad, or peanut butter) or made in a cloche or oval.  It makes great french toast, too!

You can use any grain combination that you like but if you don’t use at least 1/2 white flour then use at least 1 cup of wheat gluten to give the dough elasticity.  I used white flour, whole wheat and (dry) oatmeal in this one..but have used soy, rye, bran, cracked wheat and other combinations in the past.

1 3/4 cups warm (105 F. to 115 degrees F.) water
1 teaspoon active dry yeast
1 tablespoon honey

2 cups unbleached all-purpose flour
2 cups (about) whole wheat flour or combination of whole wheat and other flours

1 cup shelled roasted, unsalted sunflower seeds

1 c raisins, currants, dried apricots, dried apples or a mixture of dried fruit
1/4 c melted unsalted butter
1 1/2 teaspoons salt
1 egg, beaten to blend

Place warm water in a large bowl.

Sprinkle yeast and then honey over and stir to dissolve. 

Gradually mix in 2 cups unbleached flour and 1 cup whole wheat flour ( or 1 cup of your mixed flours).

Stir.

Cover yeast mixture with tea towel and  let stand 30 minutes.

Stir shelled sunflower seeds, fruit, butter, and 1 1/2 teaspoons salt into yeast mixture.

 Gradually stir in enough remaining whole wheat flour to form soft dough.

Knead dough on floured surface until smooth and elastic, adding more whole wheat flour if dough is sticky, about 10-15 minutes.
Grease clean large bowl. Place dough in bowl, turning to coat completely.

Cover with tea towel.

Let rise in warm draft-free area until doubled and dough does not spring back when 2 fingers are pressed into side, 2 hours.

Punch dough down.

Let stand 10 minutes.

 Grease pans.  Shape dough into desired shapes and place in pans.

 Cover with tea towel.

Let loaf rise in warm draft-free area until almost doubled in volume, about 45 minutes.
Preheat oven to 375 degrees F.

 Brush top of loaf with egg or dust with flour or cornmeal. Bake until golden brown, about 1 hour 5 minutes.

Cool bread slightly.

Serve bread warm or at room temperature.  Makes 1 or 2 loaves, depending on shape.

Post from: Baking Delights