* Exported from MasterCook *
Bread, 5-Seed Dutch Oven
Recipe By :Natasha Kravchuk
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces water -- warm, 100F
2 Tbsp honey
1/2 Tbsp salt
3/4 Tbsp active dry yeast
3 cups bread flour -- plus extra for dusting
2 Tbsp sunflower seeds -- toasted plus more for top of bread
1 Tbsp sesame seeds -- toasted
1 Tbsp flax seeds
1 tsp poppy seeds
1 Tbsp corn meal -- or semolina to dust parchment (optional)
Line work surface with parchment paper and trim the corners to fit
better in the dutch oven. Sprinkle the center 9" of parchment with 1
Tbsp cornmeal or semolina and set aside.
In a large bowl, combine 1 1/2 cups warm water, 2 Tbsp honey and 1/2
Tbsp salt. Stir until honey dissolves then sprinkle with 3/4 Tbsp
yeast. Let sit at room temp 5 min. Stir in 3 cups flour and all the
seeds. Stir with spatula until it comes together and seeds are
incorporated (no kneading required). Dough will be very sticky. Cover
bowl with lid or plastic wrap and rest at room temp (70F) for 2 hours
or until tripled in volume.
Sprinkle dough with flour and use a spatula to fold dough in half
then fold in half again. Sprinkle generously again with flour and
with well floured hands, lift up the dough and form a ball in your
hands. Place over the center of your prepared parchment paper with
the folded seam side down. sprinkle the top with extra seeds if
desired. Let rise uncovered at room temp for 40 min.
Place the empty dutch oven and lid inside the oven and preheat the
oven to 450F. Once preheated, remove dutch oven and place on the
stove. Be careful not to touch the dutch oven or lid without oven
mitts because it will be blazing hot. Lift bread with the parchment
paper and set it in the center of HOT dutch oven. Cover with lid and
bake at 450F for 30 min. Carefully remove hot lid and bake another 2-
5 min or until top is golden brown. Remove bread from dutch oven with
the help of parchment paper and place bread directly on wire rack.
Cool until it's nearly room temperature before slicing. NEVER slice
into hot bread or it will release too much steam and become gummy
S(Internet address):
https://natashaskitchen.com/5-seed-dutch-oven-bread
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 232 Calories; 3g Fat (12.2%
calories from fat); 8g Protein; 43g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 403mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2024 - 0211