This is a nice soft loaf which used bits of flours and grains that
are in my freezer. I put the ingredients in the bread machine and
then took the dough out to shape it and then rise on the counter.
kathleen
* Exported from MasterCook *
Toasted Sesame and Sunflower Loaf
Recipe By :King Arthur Flour Company, Inc.
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup hulled sunflower seeds -- (2 1/2 ounces)
1/2 cup sesame seeds -- (2 1/2 ounces)
4 tablespoons unsalted butter -- (1/2 stick, 2 ounces)
cut in 6 pieces
1 1/4 cups milk -- (10 ounces) heated to lukewarm
2 teaspoons dark sesame oil
1/2 cup traditional whole-wheat flour -- (2 ounces)
1/2 cup old-fashioned rolled oats -- (1 3/4 ounces)
1/4 cup whole yellow cornmeal -- (1 1/8 ounces)
1/4 cup whole rye flour -- (pumpernickel) (1 ounce)
2 cups unbleached all-purpose flour -- (8 1/2 ounces)
1/4 cup firmly packed light brown sugar-- (1 7/8
ounces) or dark brown sugar
1 1/4 teaspoons salt
2 1/4 teaspoons instant yeast
Yield: One 9 x 5-inch loaf, 18 slices. BAKING TEMPERATURE: 350F.
BAKING TIME: 45 to 50 minutes.
While wheat and oats are the most common whole-grains found in yeast
breads, pumpernickel (whole rye, the rye equivalent of whole-wheat
flour) and cornmeal also make frequent appearances. Here their flavor
joins the nutty taste of sesame and sunflower seeds in a soft
sandwich loaf. A touch of sesame oil highlights this bread's
"nuttiness" and gives the loaf an enticing aroma as well. If you're a
secret peanut-butter-and-jelly aficionado, but embarrassed to admit
to such juvenile cravings, this bread makes a nice grown-up version
of that sandwich.
Pumpernickel and whole cornmeal, unlike whole-wheat and oats, aren't
available at most supermarkets. (The familiar cornmeal in the round
cardboard box doesn't qualify as whole-grain, since it's had its germ
removed.) The natural-foods section of some supermarkets (and
natural-foods and health-food stores) may carry these flours; or find
a mail-order source.
Place the sunflower and sesame seeds in an ungreased 9 x 13-inch pan.
Bake them in a preheated 350F oven until the sesame seeds are
beginning to brown, 10 to 12 minutes. Remove them from the oven.
Combine all the ingredients, including the seeds, and mix and knead
them by hand, mixer or bread machine - until you have a soft, smooth
dough. Cover and allow the dough to rise until it's puffy and nearly
doubled in bulk, 1 to 2 hours.
Lightly grease a 9 x 5-inch loaf pan. Gently deflate the dough, and
shape it into a 9-inch log. Place it in the prepared pan. Cover it
gently with lightly greased plastic wrap or a proof cover, and allow
it to rise till it's crowned about 1 inch over the rim of the pan, 1
to 2 hours. Near the end of the bread's rise, preheat the oven to 350F.
Uncover and bake the bread for 45 to 50 minutes, tenting it with foil
after 15 minutes. The bread is done when it's golden brown and an
instant-read thermometer inserted in the center registers 190F.
Remove it from the oven, and after a minute or so turn it out onto a
rack. Brush with melted butter, if desired; this will keep the crust
soft. Cool the bread for 30 minutes before slicing.
NUTRITION INFORMATION PER SERVING (1 SLICE, 50G): 9g whole-grains,
147 cal, 5g fat, 5g protein, 19g complex carbohydrates, 3g sugar, 2g
dietary fiber, 1mg cholesterol, 159mg sodium, 138mg potassium, 10 RE
vitamin A, 2mg iron, 36mg calcium, 127mg phosphorus.
Source:
"King Arthur Flour Whole Grain Baking, page 193"
Copyright:
"(c) 2006 by The King Arthur Flour Company, Inc."
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1242 Calories; 104g Fat (72.6%
calories from fat); 30g Protein; 58g Carbohydrate; 13g Dietary Fiber;
166mg Cholesterol; 2830mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean
Meat; 1 Non-Fat Milk; 19 1/2 Fat.