Here's another Dakota bread recipe, this one from the new issue of
Cook's Country.
Jeff
Dakota Bread
Cook's Country, Apr/May 2013.
<http://www.cookscountry.com/recipes/Dakota-Bread/39877>
This hearty loaf from the breadbasket of America can contain a
daunting number of flours and seeds. We rely on seven-grain cereal
mix to shorten the ingredient list while still providing hearty
texture and complex flavor. Starting the bread in a hot oven creates
an initial "spring," and lowering the temperature later prevents the
seeds from burning. Bread flour gave us the gluten development
necessary to make our loaf rise high, and a pan of water in the oven
prevents the crust from setting before the bread is fully risen.
INGREDIENTS
2 cups warm water (110 F)
1 1/2 cups (7 1/2 ounces) seven-grain hot cereal mix
2 tablespoons honey
2 tablespoons vegetable oil
3 1/2 cups (19 1/4 ounces) bread flour
1 3/4 teaspoons salt
1 teaspoon instant or rapid-rise yeast
3 tablespoons raw, unsalted pepitas
3 tablespoons raw, unsalted sunflower seeds
1 teaspoon sesame seeds
1 teaspoon poppy seeds
1 large egg, lightly beaten
INSTRUCTIONS
1. Grease large bowl. Line rimmed baking sheet with parchment paper.
In bowl of stand mixer, combine water, cereal, honey, and oil and let
sit for 10 minutes.
2. Add flour, salt, and yeast to cereal mixture. Fit stand mixer with
dough hook and knead on low speed until dough is smooth and elastic,
4 to 6 minutes. Add 2 tablespoons pepitas and 2 tablespoons sunflower
seeds to dough and knead for 1 minute longer. Turn out dough onto
lightly floured counter and knead until seeds are evenly distributed,
about 2 minutes.
3. Transfer dough to greased bowl and cover with plastic wrap. Let
dough rise at room temperature until almost doubled in size and
fingertip depression in dough springs back slowly, 60 to 90 minutes.
4. Gently press down on center of dough to deflate. Transfer dough to
lightly floured counter and shape into tight round ball. Place dough
on prepared sheet. Cover dough loosely with plastic and let rise at
room temperature until almost doubled in size, 60 to 90 minutes.
5. Adjust oven racks to upper-middle and lowest positions and heat
oven to 425 degrees. Combine remaining 1 tablespoon pepitas,
remaining 1 tablespoon sunflower seeds, sesame seeds, and poppy seeds
in small bowl. Using sharp knife, make 1/4-inch-deep cross, 5 inches
long, on top of loaf. Brush loaf with egg and sprinkle seed mixture
evenly over top.
6. Place 8 1/2 by 4 1/2-inch loaf pan on lowest oven rack and fill
with 1 cup boiling water. Place baking sheet with dough on
upper-middle rack and reduce oven to 375 degrees. Bake until crust is
dark brown and bread registers 200 F, 40 to 50 minutes. Transfer loaf
to wire rack and let cool completely, about 2 hours. Serve.
THE RIGHT MIX
Our Dakota Bread recipe calls for bread flour (for an appropriately
chewy texture) supplemented with seven-grain hot cereal mix, which
provides the bread with nutty depth. Don't confuse seven-grain hot
cereal with seven-grain cold cereal; the latter will harm the texture
of the loaf.