Baking Seeded Sandwich Bread скачать в хорошем качестве

Baking Seeded Sandwich Bread

With 6 different types of seeds plus wheat germ, honey, and a tangzhong, this bread is nothing short of fabulous! Jim says it is the best bread I have ever baked! We hope you try it. Products: Cambro 6 quart container for proofing bread: https://amzn.to/4ji20Qw Food covers: https://amzn.to/42FaXMX The Perfect Loaf website for the sourdough version: https://www.theperfectloaf.com/high-f... Pam's Adapted Recipe for Seeded Sandwich Bread: Adapted from The Perfect Loaf: https://www.theperfectloaf.com/high-f... The night before you plan to bake prepare the Seed Soaker: 57g (1.2 cup) rolled oats or rolled six grain cereal 25g ((3 tbsp) sesame seeds 25 g (2 tbsp + 1 tsp) pumpkin seeds 16g (2 tbsp) roasted and unsalted sunflower seeds 16g (2 tbsp) flaxseed 16g (1 tbsp + 1 tsp) chi seeds 179g (3/4 cup) water Combine all ingredients in a jar with a lid and allow to soak overnight on the countertop. One hour before you mix the dough make the Tangzhong: 82g (1/2 cup + 1 tbsp) whole wheat flour 328g (1 ¼ cup) whole milk In a small saucepan combine the 2 ingredients and whisk continuously over medium het until a thick paste forms. Scrape out onto a plate and allow to cool for about an hour. Mixing the dough: 492g (scant 4 cups) whole wheat flour 246g (1 ½ cups + 2 tbsp) white all-purpose flour 57g (3 tbsp) honey 16g (3 tbsp) wheat bran 16g (1 tbsp) salt 12g (4 tsp) yeast All the tangzhong All the seed soaker 254g (1 ½ cups) water Add all ingredients to the bowl of a stand mixer and mix on low until combined and no bits of dry flour remain. Increase the speed and knead for about 8 minutes until dough I soft and elastic. Transfer the dough to a greased container for the bulk fermentation and cover with plastic or a lid. Allow to rise until double. Turn out onto a floured surface and divide into 2 equal portions. Shape each portion into a loaf and place in bread pans (5”x8” bread pan or 9”x4”x4” pullman pan). To bake place an empty pan or a foil pan of lava rock in the bottom of the oven and preheat the oven to 425°F (220°C). Pour 1 cup of ice in the bottom pan to create steam and place bread in the oven. Bake for 20 minutes. Remove steam pan and reduce temperature to 350°F (175°C) and continue to bake bread for 20-30 minutes until the internal temperature of the bread is about 204°F (95°C) and the crust is a deep brown. Remove bread from the oven and turn out onto a wire rack to cool for at least 2 hours before slicing. RoseRed Homestead Book Store: https://payhip.com/roseredhomestead Website: www.roseredhomestead.com Amazon Store: https://roseredhomestead.com/amazon-s... RoseRed Homestead Channel:    / @roseredhomestead   Trail Grazers Channel:    / @trailgrazers3690   Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.