April 3, 2008

Oatmeal Seed Bread

This is definitely a hearty bread loaded with delicious flavors and textures. This is the type of bread that stands alone ... it needs no jam, soup, peanut butter or any of the other things that make a bread shine. (Of course, the bread isn't ruined if you accompany it with any of those things.)Oatmeal Seed Bread
1 1/3 cups water
2 tsp. active dry or rapid-rising yeast
2 Tbsp. canola oil
1 1/2 tsp. salt
2 Tbsp. sugar
2 tsp. flax seeds
2 tsp. sesame seeds
2 tsp. poppy seeds
1/4 cup toasted sunflower seeds
2 Tbsp. cornmeal
1/2 cup thick rolled oats
1 cup wheat flour
2 1/3 cups bread flour

Heat water until warm, between 105ºF and 115ºF. Pour into warmed bowl with yeast and let stand 5 minutes. Add oil, salt, sugar, seeds, cornmeal, oats and wheat flour. Beat well. Cover and let stand 15 minutes.

Slowly add bread flour until a soft dough forms. Knead until dough pulls away from sides of bowl and is soft and springy. Cover and let rise about 1 hour.

Lightly grease a baking sheet. Punch dough down on lightly floured surface. Divide and shape into 2 round loaves. Place loaves smooth side up on baking sheet. Cover and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 375ºF. Glaze loaves with egg and water wash and sprinkle with rolled oats. Bake 25 to 30 minutes until loaves are golden and a wooden skewer inserted into the center comes out clean. Cool on wire racks.

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