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Dakota Bread

"Gloria J. Martin" <ggmartin2@juno.com>
Sun, 1 Dec 2002 16:53:43 -0600
v102.n056.5
This recipe is taken from an old PLEASURES OF COOKING magazine that was 
published by Cuisinarts. Since I have always used the Cuisinart to make it, 
my experience is with the processor. I'm sure you can adapt it to a heavy 
duty mixer. If using a processor other than the Cuisinart, do be sure it's 
instruction book says you can use it to make bread.

DAKOTA BREAD

1       package dry yeast (1 Tablespoon)
1/2     cup honey
1/3     cup warm water (110-115 degrees F.)
2 3/4   cup whole wheat flour
1/2     cup cracked wheat
2       teaspoons salt
1/4     cup vegetable oil
1       cup cold water

1       cup raw sunflower seeds
2/3     cup raw pumpkin seeds
2       Tablespoons sesame seeds
2       Tablespoons poppy seeds
1       egg white

Combine yeast, honey and warm water in a 2 cup liquid measure.

Processor method: Insert dough blade into workbowl. Process the flours, 
cracked wheat and salt until blended. Pour in the oil while machine runs, 
then the yeast mixture, then the cold water, all in a slow steady stream, 
as fast as the flour mixture absorbs it. Continue to run machine until the 
dough cleans the sides of the workbowl, then process an additional 45 
seconds to fully knead the dough. {If the dough rides around the center of 
the bowl, the mixture is too dry. To correct, pour in 1 Tablespoon of water 
while machine is running and let it incorporate. If the mixture is sticking 
to the sides of the workbowl, it is too wet, so add 1 Tablespoon of flour 
through the small feed tube while machine runs. Continue running for an 
additional 45 seconds.}

Transfer the dough to a 1-gallon plastic zip-type bag and seal shut. Set 
aside in a warm place until the dough has doubled in bulk, about 1 1/2 hours.

Combine all the seeds except 2 Tablespoons of the pumpkin seeds. Open 
plastic bag and add the seeds. Knead the seeds into the dough while in the 
bag. Turn out onto lightly oiled surface. The dough may be shaped into 1 or 
2 loaves, as desired.

Place loave(s) on a lightly oiled baking sheet, cover with plastic wrap and 
let rise until doubled, about 1 hour.

Preheat oven to 375 degrees F.

Chop the remaining 2 Tablespoons pumpkin seeds. Stir egg white with 1 
teaspoon water. Slash loaf surface. Brush with egg glaze and sprinkle with 
the pumpkin seeds.

Bake in center of the preheated oven until lightly browned, about 35 minutes.

The recipe was developed by Kristen Gilbertson for the Cafe Latte in 
Minnesota. She was from S. Dakota, hence the name.