Seeded Dakota Bread

Brought by Heather Brown

Adapted from Beth Hensperger, Bread for Breakfast


This bread has TONS of seeds. It has a great texture and is loaded with protein and fiber.

           

            2 cups warm water

            ½ cup muesli mix or cracked wheat or bulgur

            2 tablespoons active dry yeast

            ⅓ cup honey

            3 tablespoons canola

            2 tablespoons unsalted butter, melted

            3 tablespoons chopped walnuts (I replaced the nuts with hemp seeds, chia seeds and flax seeds)

            ½ cup raw sunflower seeds

            ⅓ cup shelled raw pumpkin seeds

            1 tablespoon sesame seeds

            1 tablespoon poppy seeds

            1 tablespoon salt

            5 ¼ to 5 3/4 C All Purpose or bread flour (I used my wheat-free flour mix)

In the work bowl of a mixer, pour the warm water over the bulgur. Let stand 15 minutes. Sprinkle with the yeast and stir in the honey. Let stand until foamy about 10 minutes.

Add the oil, butter, nuts and seeds, salt, whole wheat flour, and 1 cup of white flour. Beat on low speed until smooth, about 1 minutes. Add the remaining flour ½ cup at a time, until a rather stiff, sticky dough is formed that just clears the sides of the bowl. (I find this dough to be quite stiff, even with a little less flour than she called for)

Turn the dough out and knead until soft and springy, about 1 minute (again, I found this dough to be pretty stiff but it did get springy and stayed pretty sticky). Place in a greased bowl, turn to coat and cover the dough. Let rise at room temperature until doubled, about 2 to 2 ½ hours (mine too less time).

Line a baking sheet with parchment or grease 2 loaf pans. Divide dough in half and shape your loaves. Cover and let rise till doubled, about 45 minutes.

Preheat oven to 375º and bake 35-40 minutes until deep golden brown. Immediately remove and transfer to racks to cool.