Wednesday, October 10, 2012
I wasn't always a fan of whole wheat bread. I avoided it at all costs at the store and if all the white bread was gone I simply wouldn't buy anything. Brown bread was a punishment growing up and I could never in a million years imagine myself ever liking it. So what changed you say? Well at some point in my life I tried a real true whole wheat bread and fell head over heels in love with it. It was chock full of seeds and it was wonderful. All this time I had been basing my judgement on the awful cheap so called whole wheat bread they sold in the stores. The artisan whole wheat breads are another fish all together and anyone who thinks they don't like whole wheat should really seek out a source,whether it be a decent bakery or store..or go one step further and learn to make your own, you need to try a decent loaf of whole wheat bread!
I think alot of people believe that whole wheat also means dense and heavy..and that's simply not true. This bread is fluffy and soft and once you toast it and smear peanut butter all over it..yeah you are going to thank me. It's an easy recipe that has you shaping the loaf into a fat circle so no need to worry about rolling it up and shaping it into a loaf. The hardest part is kneading in the seeds and that only takes a few minutes. Try this bread with peanut butter or a flavored cheese bread,serve it along side of a soup or whatever you like just as long as you try it :)
3-1/3 cups (500 g) Whole Wheat Flour
1-1/2 tsp. Salt
12 fl oz (350 ml) Lukewarm Water
2 tsp. Active Dried Yeast
1 TBS Honey
1 TBS Olive Oil
1-1/2 TBS Poppy Seeds
1-1/2 TBS Ground Flax Seeds
2 TBS Sunflower Seeds
1/4 cup Sesame Seeds
Sift the flour and salt into a large bowl. Place 50 ml of the lukewarm water in a small bowl,add the yeast and stir to dissolve. Set aside for 5-6 minutes or until foamy.
Add yeast mixture to flour with honey,oil and remaining lukewarm water and use a wooden spoon to mix until a rough dough forms. Turn onto a lightly floured work surface and knead for 5 minutes or until smooth and elastic.
Return the dough to the bowl, add the seeds and knead until incorporated. turn onto a lightly floured work surface and knead for 3 minutes to distribute the seeds.
Shape the dough into a ball and place in a lightly oiled large bowl, turning to coat in oil. Cover the bowl with plastic wrap and set aside in a warm,draught-free place for 30-45 minutes or until the dough has doubled in size.
Knock back the dough with just one punch to expel the air,then turn onto a clean work surface. Shape into a rouch,about 8 inches in diameter,and place on a greased baking tray. Cover dough with plastic wrap that has been sprayed with nonstick spray and set aside in a warm,draught-free place for 30-45 minutes or until it has nearly doubled in size.
Meanwhile,preheat the oven to 425 or 220 celcius. Bake the bread for 10 minutes,then turn to ensure even cooking and bake for a further 12-15 minutes or until it sounds hollow when tapped on the bottom. Cool on tray for 5 minutes,then transfer to a wire rack to cool to room temperature.
** Whenever I bake round loaves or most artisan type breads, I always use my pizza stone to bake the bread on. If you have one and want to use it,simply pop the stone into the oven while its preheating. I also place the bread on a large piece of parchment paper during the 2nd rise. I place the bread along with the parchment paper onto the stone when baking and don't bother to do the turning of the bread after 10 minutes**
Yield: 1 beatuiful round loaf
Source: Mastering the Art of Baking