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Multi-Grain Bread with Sesame, Flax and Poppy Seeds

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 25 May 2012 22:47:31 -0700
v112.n020.4
* Exported from MasterCook *

         (Bread), Multi-Grain Bread with Sesame, Flax and Poppy Seeds

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/2           cup  unsweetened multi-grain cereal -- (such as 7-grain)
    2               cups  boiling water
    1           envelope  yeast -- dry
    4 1/3           cups  bread flour
    1         tablespoon  olive oil
    1         tablespoon  dark brown sugar
    1 1/2      teaspoons  salt
    2        tablespoons  sesame seeds
    2        tablespoons  flax seeds -- *
    2        tablespoons  poppy seeds
    2               cups  water

Place cereal in large bowl. Pour 2 cups boiling water over. Let stand 
until mixture cools to between 105F. and 115F., about 20 minutes.

Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and 
salt and stir until smooth. Gradually mix in enough remaining bread 
flour to form dough. Cover dough; let rest 15 minutes.

Turn out dough onto floured surface. Knead until smooth and elastic, 
adding more flour if sticky, about 10 minutes. Oil large bowl. Add 
dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let 
dough rise in warm area until doubled, about 1 hour.

Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled 
surface. Knead briefly. Shape into 12x4" loaf.Sprinkle baking sheet 
with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let 
rise in warm area until almost doubled, about 30 minutes.

Position 1 oven rack in center and 1 just below center in oven. Place 
baking pan on lower rack and preheat oven to 425F. Brush loaf with 
water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 
diagonal slashes in surface of loaf. Place baking sheet with loaf in 
oven. Immediately pour 2 cups water into hot pan on lower rack in 
oven (water will steam).

Bake loaf until golden and crusty and tester inserted into center 
comes out clean, about 35 minutes. Transfer to rack and cool.(Can be 
made 1 day ahead. Wrap in plastic; store at room temperature.

*Available at natural foods stores.


Source:
    "Bon App                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 219 Calories; 4g Fat (16.2% 
calories from fat); 7g Protein; 38g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 272mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.