Recipe: Sunflower seed whole wheat bread (make 1 medium loaf)
Ingredients:
- 3 cups King Arthur whole wheat flour
- 1 tp active dry yeast
- 4 TB orange juice, freshly squeezed
- about 1 cup warm water
- 2 TB vegetable oil
- 2 TB firmly packed dark brown sugar
- 1+1/4 tp salt
- 1/2 cup raw sunflower seeds
- 1 tp dark sesame oil
- sesame seeds for toppings
- 1 tp dark sesame oil
- sesame seeds for toppings
Procedure:
1. Proof yeast in 1/2 cup warm water.
2. Mix flour, salt, and sugar in a large bowl. Add proofed yeast, orange juice and half of the remaining warm water. Mix to form a dough. Add the remaining water incrementally 2 TB at a time, until the dough is well hydrated. The resultant dough should be rather smooth and strong. It should be able to stand on its own as a bowl. Do not attempt to add flour to fix it unless it cannot stand.
3. Add in the oil. Form a smooth ball. Leave it on the counter for 30 minutes or so. Then chill it overnight, covered with wrap.
4. On the next day, warm dough up on counter top.
4. Grease a 8.5"x4.5" medium pan with butter, and dust with a little flour. Gently deflate the dough. Add in the sunflower seeds. Shape the dough into a log. Place it in the greased pan and allow to rest until the dough rise to about 1" over the rim of the pan.
5. Preheat oven to 350F. Bake for 40 minutes. For the first 15 minutes, bake uncovered at 350F. Then cover top with foil and continue baking. Loaf is done when internal temperature reaches 190F.
Results:
Day 1, 11:29pm, initial dough formed:
Day 1, 11:39pm, texture of dough; observe how it does not stick to the hand:
Day 1, 11:39pm, dough ready to rest overnight:
Day 2, 8:14am, dough being punched down the next morning, after overnight fermentation:
Day 2, 8:15am, dough to return to the fridge to chill until afternoon:
Day 2, 3:39pm, dough taken out of the fridge to warm up:
Day 2, 4:10pm, dough's height when out of the fridge for 30 minutes:
Day 2, 4:13pm, dough's texture:
Day 2, 4:14pm, dough being stretched and sesame oil added:
Day 2, 4:21pm, dough with sunflower seeds and kneaded:
Day 2, 4:25pm, dough shaped:
Day 2, 4:26pm, dough preparing to rest:
Day 2, 5:30pm, dough rested for 1 hour:
Day 2, 5:36pm, dough brushed with egg wash of egg white and 1% milk, then topped with sesame seeds:
Day 2, 5:36pm, dough's height when just about to bake:
Day 1, 11:39pm, texture of dough; observe how it does not stick to the hand:
Day 1, 11:39pm, dough ready to rest overnight:
Day 2, 8:14am, dough being punched down the next morning, after overnight fermentation:
Day 2, 8:15am, dough to return to the fridge to chill until afternoon:
Day 2, 3:39pm, dough taken out of the fridge to warm up:
Day 2, 4:10pm, dough's height when out of the fridge for 30 minutes:
Day 2, 4:13pm, dough's texture:
Day 2, 4:14pm, dough being stretched and sesame oil added:
Day 2, 4:21pm, dough with sunflower seeds and kneaded:
Day 2, 4:25pm, dough shaped:
Day 2, 4:26pm, dough preparing to rest:
Day 2, 5:30pm, dough rested for 1 hour:
Day 2, 5:36pm, dough brushed with egg wash of egg white and 1% milk, then topped with sesame seeds:
Day 2, 5:36pm, dough's height when just about to bake:
Day 2, 5:37pm, loaf starts baking:
Day 2, 5:52pm, loaf baked 15 minutes, then to be covered with foil for the remaining time:
Day 2, 6:22pm, loaf baked 40 minutes:
Day 2, 6:22pm, thermometer coming out clean:
Day 2, 6:23pm, loaf's height:
Day 2, 6:25pm, loaf's heel:
Day 2, 6:26pm, loaf's bottom:
Day 2, 6:26pm, loaf's side:
Day 2, 7:02pm, loaf cooled for 30 minutes, with no significant change to the loaf's crust:
Day 2, 7:08pm, loaf yielding 15 slices:
Day 2, 7:08pm, end-of-loaf slice:
Day 2, 7:09pm, center-of-loaf slice:
Day 2, 7:09pm, nice crust with sesame very secure:
Observations:
1. This time, I try to make the dough a little dryer. Then I use the delayed fermentation.
2. Normally, with delayed fermentation, 1/2 tp of yeast will be enough. But for a whole wheat loaf, I use 1 tp to ensure good oven spring.
3. Wow! This loaf tastes great! But I think 1/2 cup of sunflower seeds is just too many. Probably 1/4 or 1/3 cup will be good enough.
4. The wonderful thing about this loaf is the texture of the dough and the amount it rises during the chilling time. It's a very pleasant loaf to work with.
5. After the loaf comes out of the oven, there is no significant change to the crust after it cools down. This is very good as the gluten in the bread is strong enough to hold the bubbles in shape after the air cools down.
6. This loaf does not have the same amount of oven spring as my 44th loaf of sesame and sunflower seeds , using atta flour and double the amount of yeast. Comparing the taste of the two loaves, the atta flour loaf actually stands out better. Maybe it's because white flour has less of its own flavor, and allows the flavors of the seeds to stand out better.
7. Dark sesame oil is very strong. So, use with discretion. 1 tp is about all that is needed for a loaf.
4. The wonderful thing about this loaf is the texture of the dough and the amount it rises during the chilling time. It's a very pleasant loaf to work with.
5. After the loaf comes out of the oven, there is no significant change to the crust after it cools down. This is very good as the gluten in the bread is strong enough to hold the bubbles in shape after the air cools down.
6. This loaf does not have the same amount of oven spring as my 44th loaf of sesame and sunflower seeds , using atta flour and double the amount of yeast. Comparing the taste of the two loaves, the atta flour loaf actually stands out better. Maybe it's because white flour has less of its own flavor, and allows the flavors of the seeds to stand out better.
7. Dark sesame oil is very strong. So, use with discretion. 1 tp is about all that is needed for a loaf.
While this bread tastes very very good by itself, it's almost a waste to eat it as a sandwich bread with meat and other stuff. The great flavors of the nuts and seeds are basically overpowered by the fillings. But then, for the health conscious, maybe this is still prepared to a plain whole-wheat loaf.
No comments:
Post a Comment