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Tracia--Just saw the pics of your bread--marvelous
- Thread starter charlie
- Start date
Traca--that is--sorry--my fav is REC: 3 Seed Bread--a bit more complicated
3 Seed Bread
Recipe By: On The Rise Bakery/Syracuse NY
1 tablespoon yeast
2 1/4 cups warm potato water, (See Note)
1/4 cup honey
3 cups hard whole wheat flour
1/4 cup safflower oil, plus 2 Tablespoons (3/8 Cup total)
1/4 cup honey
1/4 cup poppy seeds, plus 2 Tablespoons (3/8 Cup total)
1/4 cup sesame seeds, plus 3 Tablespoons (3/8 Cup total)
1/4 cup sunflower seeds, plus 3 Tablespoons (3/8 Cup total)
1 teaspoon salt
1 1/2 cups rolled oats, prepared ahead of time with 3/4 cup boiling water poured over--use warm
1 1/2 cups hard whole wheat flour, (1 1/2 to 2 cups, as needed)
Directions:
Proof the yeast with the potato water and 1/4 cup of honey for 10 minutes.
Sir in the whole wheat flour and it rest for 15 to 20 minutes.
Add the remainder of the ingredients and slowly add enough additional flour to make a workable dough. Knead for 10 to 15 minutes. (If using a food processor do not let it process very long after it forms because the roughness of the seeds will cut the gluten strands.)
Let rise till doubled in a covered, oiled bowl and then shape into 2 loaves. Let rise again, covered, in 2 9 x 5-inch loaf pans.
Bake at 350 degrees for 45 to 50 minutes.
Source:
"Uprisings Cookbook"
Yield:
"2 9 x 5 Loaves"
Start to Finish Time:
"3:15"
T(Baking Time):
"0:50"
Notes:
NOTES : Potato Water: Pour 9 cups boiling water over 1-pound finely grated potato. Let sit 5 to 10 minutes. Strain and use.
Variation: Substitute 1 1/2 cups raisins, 1 1/2 Tablespoons cinnamon, 1/4 cup oil for seeds & oil--Makes a hearty oatmeal cinnamon raisin bread.
3 Seed Bread
Recipe By: On The Rise Bakery/Syracuse NY
1 tablespoon yeast
2 1/4 cups warm potato water, (See Note)
1/4 cup honey
3 cups hard whole wheat flour
1/4 cup safflower oil, plus 2 Tablespoons (3/8 Cup total)
1/4 cup honey
1/4 cup poppy seeds, plus 2 Tablespoons (3/8 Cup total)
1/4 cup sesame seeds, plus 3 Tablespoons (3/8 Cup total)
1/4 cup sunflower seeds, plus 3 Tablespoons (3/8 Cup total)
1 teaspoon salt
1 1/2 cups rolled oats, prepared ahead of time with 3/4 cup boiling water poured over--use warm
1 1/2 cups hard whole wheat flour, (1 1/2 to 2 cups, as needed)
Directions:
Proof the yeast with the potato water and 1/4 cup of honey for 10 minutes.
Sir in the whole wheat flour and it rest for 15 to 20 minutes.
Add the remainder of the ingredients and slowly add enough additional flour to make a workable dough. Knead for 10 to 15 minutes. (If using a food processor do not let it process very long after it forms because the roughness of the seeds will cut the gluten strands.)
Let rise till doubled in a covered, oiled bowl and then shape into 2 loaves. Let rise again, covered, in 2 9 x 5-inch loaf pans.
Bake at 350 degrees for 45 to 50 minutes.
Source:
"Uprisings Cookbook"
Yield:
"2 9 x 5 Loaves"
Start to Finish Time:
"3:15"
T(Baking Time):
"0:50"
Notes:
NOTES : Potato Water: Pour 9 cups boiling water over 1-pound finely grated potato. Let sit 5 to 10 minutes. Strain and use.
Variation: Substitute 1 1/2 cups raisins, 1 1/2 Tablespoons cinnamon, 1/4 cup oil for seeds & oil--Makes a hearty oatmeal cinnamon raisin bread.