Sunday, June 29, 2014

Nuts and Seeds Bread

I have been itching to try to make a really rich and hearty bread that isn't too heavy. I think I found it.  This is very delicious bread. Yes, it still has some white flour. It helps keep the consistency light. Man, it's good.

There is so much goodness packed in here...

I wanted something similar in style to Dave's Killer Bread, a local favorite here in the Portland area, but not quite so chewy/gummy. Don't get me wrong, I love Dave's bread. It's awesome. It's also $4-$5 a loaf.

I went to my local Winco and scoured the bulk foods, looking for things to throw in there. Next time, I think I might try some protein powder and nutritional yeast. You could easily play with the flours. I want to try incorporating coconut flour in there too. Just experiment with it!

Enough is enough, here is the recipe.

Nuts and Seeds Bread

  • 3 tsp active dry yeast
  • 2tbsp sugar
  • 1/3 cup warm water
  • 1/4 tsp ginger (assists in activating the yeast)
  • 2 cups warm buttermilk
  • 1/3 cup molasses
  • 1/4 cup butter, melted and cooled so that it is warm to the touch but not hot.
  • 1 tsp salt
  • 1 tsp baking soda
  • 3 cups all-purpose flour
  • 3 cups whole wheat flour
  • 1 cup old fashioned oats
  • 3/4 cup finely chopped almonds
  • 1/4 cup ground flax seed
  • 2 tbsp roughly chopped raw sunflower kernels
  • 2 tbsp sesame seeds
  • 2 tbsp chia seeds
  • 1 tbsp poppy seeds
  1. Mix the ginger, sugar, yeast, and water and set aside for five minutes.
  2. Mix buttermilk, molasses, salt, baking soda in with the yeast mixture.
  3. Add wheat flour and mix until smooth. On an electric mixer it is about 5 minutes on low speed.
  4. Mix in butter until it is totally incorporated into batter.
  5. Now, begin to add the rest of the flour, one cup at a time, keeping mixer on low speed.
  6. When dough pulls from the sides of the bowl, add your additional ingredients and knead until incorporated. Remove it from the mixer to a floured surface and knead about 2 minutes.
  7. Place in greased (I love to use coconut oil) bowl, turn to grease the top, cover and allow to rise for 1 1/2 hours.

  8. Punch down and form into two loaves. Place in greased loaf pans and grease tops.
  9. Cover, and allow to rise for 45 minutes.
  10. Preheat oven to 400F. Bake for 30 minutes, covering tops with foil if they brown too fast.
  11. Remove loaves from oven and brush with melted butter.
  12. Allow to cool in pans for 10 minutes.
  13. Turn out and cool completely on a rack. Cover the loaves if you want soft crusts.    
              Heavily adapted from Restless Chipotle's Honey Buttermilk Bread 

No comments:

Post a Comment