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My Favorite Things

Crunchy Seeded Bread Braid

This interesting loaf not only has seeds showered on top, but a swirl of seeds within. With the addition of our Harvest Grains Blend, a crunchy combo of seeds and whole grains, this is one tasty loaf!

Dough

  • 1 1/4 cups lukewarm water
  • 3 tablespoons vegetable oil
  • 2 cups King Arthur Unbleached Bread Flour
  • 1 1/2 cups King Arthur Whole Wheat Flour, white wheat preferred
  • 1/2 cup Harvest Grains Blend
  • 1/2 cup traditional rolled oats
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1/4 cup Baker's Special Dry Milk or nonfat dry milk
  • 2 teaspoons instant yeast

Topping

  • 1 large egg white beaten with 1 tablespoon cold water
  • generous 1/2 cup mixed seeds: poppy, sesame, flax, fennel, and anise are all good choices, as is our Artisan Bread Topping

Directions

1) Mix all of the dough ingredients, and mix and knead — by hand, stand mixer, or bread machine — to make a smooth, supple dough.

2) Place the dough in a lightly greased, covered container, and allow it to rise for 60 to 90 minutes. It'll become quite puffy, though it may not double in bulk.

3) Gently deflate the dough, and divide it into three pieces. Roll/stretch each piece into a 24" log.

4) Brush the logs with the beaten egg white, coating them as well as you can.

5) Sprinkle with the seeds. Roll them over, brush with egg white, and sprinkle on more seeds. Roll them around a bit, to coat as completely as possible.

6) Allow the logs to rest for 15 minutes, uncovered.

7) Squeeze the three logs together at one end. Braid into a braid. When you get to the end, squeeze the three pieces together and tuck them underneath. Transfer the braid to a lightly greased or parchment-lined pan, brush with more egg white, and and sprinkle with any leftover seeds.

8) Cover the braid, and let it rise for 1 hour, till the braid has become noticeably puffy. Toward the end of the rising time, preheat the oven to 425°F.

9) Bake the bread for 15 minutes. Tent it lightly with foil (to prevent over-browning), reduce the oven temperature to 350°F, and bake for an additional 10 to 15 minutes, until the crust is golden and the braid's internal temperature registers 190°F. Remove it from the oven, and cool on a rack.

Yield: 1 large loaf.

 

What Are Your Favorite Things?

Seeded bread Braid

 

Notes:

Seed Mixture: This is a recipe from King Arthur Flour.  if you do not have their flours, use what you have in the house.  Their "Harvest Grains Blend" is a mixture of seeds that includes oats, poppy seeds, sesame seeds, sunflower seeds flax seed, and others.  But you can make your own seed mix at home if you do not have this.  Look in your closet and mix up what you have.  I added more oatmeal flakes, minced onion, garlic, caraway seeds, and others.  So get creative!

Loaf: This recipe makes one large loaf.  I suggest if you are a small family, or single like me, make two small ones!  One to freeze and one to use!

King Arthur: King Arthur Flour is owned and operated by its employees.  So if you want, please check out their site, www.kingarthurflour.com You will not be disappointed.  They have something for everyone, and they also have these great traveling baking classes, so see when they are coming to your area!