It’s already end-October and we’re having a cool, cloudy and rainy days here in Shanghai which makes it a perfect time to share a recipe for hearty homemade bread. This Seeded Whole wheat Bread is packed with whole wheat flour, sesame seeds, sunflower seeds and flax seeds which lends it a wonderful crunch, a nutty flavor, aroma and texture.
Not only is this seeded loaf high in fiber, but the blend of seeds and molasses adds subtle sweetness to it. There is nothing like fresh home baked bread- the smell from the oven fills the house and it feels so cozy, especially on a rainy, cold Sunday. This loaf is everything you want in a homemade bread: Tender on the inside, crusty on the outside and loaded with whole grains. This makes it the perfect for toast and sandwiches.
1 tablespoon instant dry yeast
1 tablespoon sugar
2 + 1/4 cup warm milk (110 -115 Fahrenheit/ 43-46 degree Celsius
2 cups whole wheat flour
4 cups unbleached all-purpose flour
3 tablespoons black sesame seeds
3 tablespoons white sesame seeds
4 tablespoon flax seeds
5 tablespoons sunflower seeds
4 tablespoons poppy seeds
4 tablespoons vegetable oil
1 /4 cup molasses
1 teaspoon salt
Add yeast, sugar and 1/4 cup of warm milk in the bowl of a standing electric mixer. Cover and Let it rest for 10-15 minutes until foamy.
Mix the seeds in a bowl. Take out 6 tablespoons of seed mixture and set aside for later use.
Add the remaining 2 cups of warm milk, whole wheat flour, remaining seed mixture, vegetable oil, molasses and salt to the yeast mixture. Attach the dough hook and on low speed mix until well combined.
With the mixer running on low, add all-purpose flour, 1/2 cup at a time, until a soft dough is formed and that clears the sides of the bowl. Knead for about 4-5 minutes more, until the dough is smooth. It will be slightly sticky. Take out the dough on a lightly floured surface and knead briefly by hand for a minute.
Scatter the 6 tablespoon of seeds kept aside in a sheet pan.
Punch down the risen dough gently and knead briefly, divide dough in half and shape into 2 loaves. Roll each loaf in the sheet pan scattered with seeds, pressing down gently to help the seeds stick to the loaf and place in greased loaf pans.
Cover loosely with a plastic wrap. Leave to rise until dough fills the tin and reaches about 1 1/2″ above rim of the pan (about 45 minutes). Meanwhile, 20 minutes before baking preheat the oven to 375ºF.
Place the loaf pans in the center rack of the oven and bake for 20 minutes, then cover the top with foil (if needed, or once golden), and bake for another 25 minutes, or until the loaf sounds hollow when tapped at the base, and the internal temperature at the bottom of the loaf reads over 190ºF.
Transfer loaves to a wire rack to cool completely before slicing. Store in an airtight container wrapped in a plastic film or zip-top bag at room temperature.