Ingredients
| 1 1/3 |
cup water, warm |
| 2 |
tsp honey |
| 1/2 |
cup flaxseed meal |
| 1/4 |
cup oats or rye berries |
| 1 |
cup whole wheat flour |
| 1/4 |
cup rye flour |
| 1/4 |
cup pumpkin seeds |
| 2 |
tbsp sesame seeds |
| 2 |
tbsp millet |
| 2 |
tbsp amaranth |
| 2 1/2 |
tsp yeast |
| 2 |
tsp salt |
| 1 1/3 |
cup unbleached flour |
Directions
- Place water and honey in bread machine. Add flaxseed meal and oats (or rye berries). Allow to soak for 15 minutes.
- Add remaining ingredients to bread machine. Process on "dough" setting (approx. 90 minutes total processing and raising time).
- When dough is ready, remove from machine and knead lightly for 1 minute on floured surface. Shape into round loaf, making sure to seal loose edges on bottom.
- If using baking stone: Place loaf on wooden board sprinkled with cornmeal or flour. Cover with towel. Place stone in oven.
- If not using baking stone: Place loaf on a cookie sheet sprinkled lightly with cornmeal or flour. Cover with towel.
- Allow loaf to raise in a warm place until about double in size, approximately 25-35 minutes. Meanwhile, preheat oven to 425 degrees.
- When loaf is ready to bake, use razor blade or sharp knife to slash top of loaf at 45 degree angle, about 1/2 inch deep. Slashes may be 3 or 4 parallel lines or 4 cuts that form a square. Slash gently and quickly to avoid deflating loaf.
- Mist oven with water. Use spatula to gently slide loaf from wooden board to baking stone, or place cookie sheet with loaf in oven. Mist oven again with water.
- Bake loaf for about 50 minutes, until nicely browned crust forms and loaf sounds hollow when tapped on bottom. In first 10 minutes of baking, mist oven 2-3 more times with water.
- Cool bread on rack at least 10 minutes before slicing. When completely cool, loaf may be wrapped and stored or frozen.
Categories
Breads, Advance, Bake, Vegetarian
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