Today, I felt the urge to MAKE something. Usually I bake something sweet, and lately have taken up machine sewing (although since coming back from my holidays I haven't sewn much -no time!). But I have eaten too much cake this week, and don't have any fabric suited to the new season, apart from some uninspiring dark denim. So I turned to bread, because nothing beats a fresh slice with some good butter.
I remembered a wholesome and tasty loaf I baked from this book a while ago. And I also happened to have all the ingredients on hand, being a bit of a hoarder, some of them had to go soon, already past their sell-by date.
I thought this recipe was interesting enough to share with you and revive this blog, so here goes :
2 cups warm water
2 packages instant yeast (I used a package destined to 500g flour)
1/4 cup molasses
1/4 c. brown sugar
3 tbsps vegetable oil
1/2 c. nonfat dry milk
1/2 c. toasted sunflower seeds
1/2 c. toasted wheat germ
2,5 tsp salt
4-5 c. wholewheat flour
Dissolve the yeast in the water and let stand for a bit, before adding all the other ingredients up to the flour, then 2 cups of it. Mix well, then add as much flour as necessary to obtain a "manageable" dough. Knead for a minute then let stand for 10. Knead again for about 10 minutes, less if using a mixer, adding more flour if necessary. Put in an oiled bowl and cover. Let rise until doubled in size. Knock air out and shape into one big, or two smaller, loaves. Cover and let rise to the top of the pans. Bake at 350°C/175°C until browned and hollow-sounding. Cool on rack.
I was a bit distracted so added the salt and oil as an afterthought, but it doesn't seem to alter the taste. Also, I used date molasses, which is the reduced and syrupy -molasses- or treacle-like- juice of dates, because that's all I had. I guess honey would be OK too.
This is a bread on the sweet side, ideal for toast or sandwiches, and think of the health benefits with all that good stuff in it! Baking this will make you feel like a cool Californian hippie chick.
Comments
Thank you, I have something to add to my list of foods for thanksgiving!
M