We stopped buying bread and pasta. Both of those are foods we tend to over eat so it seemed like a good idea. But life without bread is sad so I had to find some alternatives. With a full time job, a blog, a farm and a baby I rarely have time for hours of kneading and rising.
This recipe is adapted from Nick Malgieri’s Bread: Over 60 Breads, Rolls and Cakes plus Delicious Recipes Using Them
- 1 T yeast
- 1¼ C warm water
- 2¾ c flour (I use King Arthur White Whole Wheat for everything)
- ¼ C sunflower seeds, shelled
- ¼ C pumpkin seeds, shelled
- ¼ C flax seed
- ¼ C white sesame seed
- 2 T chia seed
- 2 t salt
- ¼ C honey (I use buckwheat honey for the extra health boost)
- 1 large egg
- Butter to grease pan
- Whisk yeast and water together. Liquid should begin to get foamy.
- Stir together flour and seeds
- Pour in honey, yeast mixture and egg
- Fold together with spatula, dough will be thick and sticky but should not easily stay in a ball. If dough is too thick add 1 T of oil (you will get a feel for this, it's hard to explain)
- SUPER grease a 9x5 loaf pan, the honey makes the bread stick in the pan so do a good job. I like to save my butter wrappers for greasing pans
- Allow dough to rest for 10 minutes then give it a few turns with the spatula, there shouldn't be any dry flour
- Plop dough into loaf pan and cover with a towel
- Allow to rise for 1 hour or until the dough reaches to top of the pan, part way through preheat the oven to 375 degrees
- Bake for 35-45 minutes, the honey will make the crust brown fairly early so don't jump the gun and think the bread is done too early
- When done remove the bread from the pan, if it sticks run a sharp knife around the edge and gently pry it out by sliding a thin metal spatula under the loaf from the short end, it should pop right out.
- Allow bread to cool on a rack, covered with a light towel (I have a half dozen flour sack towels that I use for everything in the kitchen from draining cheese to protecting rising dough)
I try to stop the the local Mennonite market every few weeks, it’s where I order my flour in 50 lb bags for $21. I also pick up bags of seeds, nuts and dried fruits. I’ve made a few versions of this bread using different seeds, I even made one replacing the sesame with a 1/4 cup of coconut. It didn’t taste overly coconutty but it did give it a nice texture. Mix it up and use what you have on hand, it’s a great recipe to use up that last 2 tablespoons of whatever from baking Christmas cookies.
I always keep a record of what I added so I know why a particular loaf did well or not so well (luckily we haven’t had any bombs).
Do you have a fall back bread recipe?