Multigrain Yeast Bread

niedziela, 26 stycznia 2014

Multigrain Yeast Bread

Time: 2 hrs 50 mins

Ingredients

  • 1 1/2 cups nonfat milk
  • 1/4 cup dark molasses
  • 2 1/2 teaspoons active dry yeast
  • 2 cups all-purpose flour, plus
  • additional all-purpose flour, as needed
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats, plus
  • 1 tablespoon rolled oats
  • 1 1/2 teaspoons kosher salt
  • 1 large egg, seperated
  • 1/3 cup hulled unsalted roasted sunflower seeds, plus
  • 1 tablespoon hulled unsalted roasted sunflower seeds

Directions

  • 1 In a small saucepan over low heat, combine the milk and molasses.
  • 2 Heat to 105 degrees Fahrenheit.
  • 3 Remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes.
  • 4 Fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt.
  • 5 Whisk the egg yolk into the yeast mixture and add to the bowl.
  • 6 Beat on medium speed until a sticky dough forms.
  • 7 Continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball.
  • 8 Fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness.
  • 9 Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.
  • 10 Cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour.
  • 11 Lightly oil a 9 x 5 inch loaf pan.
  • 12 Punch the dough down and let rest for 10 minutes.
  • 13 Turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds.
  • 14 Knead the dough until the seeds are evenly distributed.
  • 15 Roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal.
  • 16 Place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes.
  • 17 While the dough is rising, preheat oven to 350 degrees Fahrenheit.
  • 18 In a small bowl, lightly beat the egg white with 2 tablespoons of water.
  • 19 Brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds.
  • 20 Bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes.
  • 21 Cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing.

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