Hearty Seed Bread Recipe

This recipe uses Midtown Mix Bread Base Two, be sure to check out the other recipes that use this base as well!

You provide:

Supplies & Equipment:

• Stand mixer fitted with dough paddle (not hook)

• Standard loaf pan (or Pullman Loaf Pan included in The Bread Box Kit)

Ingredients:

• 2 eggs

• 1 1/2 cup warm water

• 2 tbs olive oil

• 2 tbs maple syrup or honey (in a pinch, add 1 tbs of sugar and increase the water by 1 tbs)

• Seed and Oat Mix (included in the The Bread Box kit)

  • 3 oz of seed mix of your choice - these could be sunflower seeds, pumpkin seeds, flax seeds, or nuts like almonds, walnuts, pecans. Try roasted lentils or toasted sesames seeds in what ever proportion appeals to you! Seeds can be salted or not, roasted or not, depending on your preferences.

  • 1oz quick oats (if you have regular oats, grind them a bit to make sure they will cook in the bread)

Preparation:

This dough will need a 60 minute rising step before baking at 325°F for 90 minutes

Step 1:

Whisk together all the liquid ingredients

Step 2:

Add Midtown Mix Bread Base Two to stand mixer and start mixer at low speed. Add liquid ingredients slowly and mix for about a minute before scraping down bowl and mixing at medium speed for about 5 minutes.

Step 3:

Add seed and oat mixture to mixer and beat at medium speed for about a minute, it’s okay if some of the seeds break in the process. Scrape bowl and mix again to make sure everything is evenly incorporated

Step 4:

Transfer dough into loaf pan greased with olive oil. With wet hands, press dough into corners of the pan and smooth out the top.

Step 5:

Cover pan loosely with a dish towel and let rise for 1 hour.

Step 6:

Preheat oven to 325°F with baking rack at middle level. Sprinkle half a tablespoon of water on top of risen loaf before baking until golden brown and hollow sounding when tapped, around 1.5 hours, rotating loaf after 45 minutes. Let cool for 10 minutes in pan, then on a baking rack for 2 hours before slicing.

Tips and Ideas:

Slice only when ready to eat, one slice at a time to keep bread moist and soft. tastes even better toasted and served with butter and salt or slices of cheese

Bread can be stored at room temperature for up to 3 days if well wrapped to contain moisture. After a day or so, slices will need to be toasted to soften up the texture again.

Loaf can also be wrapped and frozen for a few weeks