Multi-Seeded Bread Loaf - All Natural - Loads of Seeds & Oats - Quick & Easy - Artisan Bakery Bread скачать в хорошем качестве

Multi-Seeded Bread Loaf - All Natural - Loads of Seeds & Oats - Quick & Easy - Artisan Bakery Bread

2 Tablespoons Sesame Seeds 2 teaspoons coarse salt 2 Tablespoons Honey 1-3/4 Cups Warm Tap Water (NOT BOILING) optional: Corn Flour for dusting Topping 1 Tablespoon Quick Oats 1 Tablespoon Roasted Unsalted Pumpkin Seeds 1 Tablespoon Fennel Seeds 1 Tablespoon Flax Seeds 1 Tablespoon Sesame Seeds What you need to do In a large mixing bowl, mix the flour, oats, pumpkin seeds, fennel seeds, flax seeds, sesame seeds, poppy seeds, quick rise yeast and salt and mix to combine. Mix the honey and warm water together (not boiling), and then pour over the dry ingredients. Using a rubber spatula or wooden spoon, gently mix together. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands to work the dough ingredients together. Shape into a ball in the bowl as best you can. Keeping the dough in the bowl, cover the dough tightly with plastic wrap and set on the counter at room temperature (honestly any normal room temperature is fine). Allow to rise for 3 hours. The dough will just about double in size, sticking to the sides of the bowl, and have air bubbles. On a kneading mat you will place most of your topping seeds and take dough from bowl and place on top of the seed mixture. Roll the dough in the seeds to cover all around. take remainder of seeds and cover any spots that look bare. Once all covered, shape into a rectangle to fit inside your loaf pan. you can grease your pan or line with parchment paper. Place dough in pan, cover and place in the refrigerator for 1 hour. The dough will puff up during this time, After 1 hour remove from fridge and using a very sharp knife, score the dough with a slash about 1/2 inch deep. (“Score” = shallow cut.) leave on counter while we Preheat the oven to 425°F (218°C). Place the shaped and scored dough in the preheated oven on the center rack. For a slightly crispier crust: Place a baking pan on the bottom oven rack. Carefully and quickly pour 3–4 cups of boiling water into the shallow pan. The steam helps create a crispier crust. Bake for 40 minutes or until the crust is golden brown. If you notice the exterior browning too quickly, tent the bread with aluminum foil. Remove the bread from the oven and allow to cool for at least 10–20 minutes before slicing and serving. Enjoy!! Bom Apetite!!