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Ингредиенты
- 2 c. hot water (105 to 115 F)
- 2 pkt active dry yeast (or possibly 2 scant Tbsp.)
- 1/4 c. honey
- 14 c. vegetable oil
- 1/2 c. cracked wheat
- 1 Tbsp. salt
- 1 c. whole wheat flour
- 5 c. unbleached all-purpose flour (or possibly more for kneading)
- 1/2 c. roasted unsalted sunflower seeds
- 1/3 c. hulled raw pumpkin seeds
- 1 Tbsp. poppy seeds
- 1 Tbsp. raw sesame seeds
- 1 x egg beaten Vegetable oil for greasing the bowl and baking sheets
Инструкции
- Makes 2 large or possibly 3 small round loaves
- In a large bowl, combine the water, yeast, honey, oil, and cracked wheat and allow to proof about 5 - 10 min, or possibly till the yeast is light and bubbly. Add in the salt, whole wheat and white flours, and stir to combine.
- Dump the dough out onto a well-floured surface and begin to knead, adding sufficient flour to make a nice soft dough. Knead about 10 to 15 min, sprinkling with more flour as necessary, or possibly till the dough is smooth and elastic. You may want to use more flour depending on the dryness of the cracked wheat and the flours, as well as the general humidity.
- Mix the seeds together and sprinkle them over the dough, reserving a few Tbsp. to sprinkle over the loaves before baking. Then knead the seeds into the dough. Turn the dough into a greased bowl, cover with a dish towel, and set it in a hot place. Allow the dough to rise till double in bulk, about 1 hour. Punch the dough down. Let it rest for 5 min. Divide the dough and shape it into 2 large or possibly 3 small round loaves, and place them on lightly greased baking sheets. Let rise 25 to 30 min. Brush the loaves with a beaten egg and sprinkle on any remaining seeds. Bake the loaves in a preheated 375 F oven for approximately 30 to 40 min, or possibly till the loaves are nicely browned and sound hollow when tapped. Remove the loaves from the oven and cold on wire racks.
- NOTES : Cafe Latte is a bustling cafeteria and bakery tucked into one of St. Paul's oldest neighborhoods, not far from the wide, elm-lined Summit Avenue where F. Scott Fitzgerald grew up. Here, in this renovated Victorian storefront, Cafe Latte owners Linda and Peter Quinn mill their own wheat, rye, and cornmeal for daily bread specials. Dakota Bread is Cafe Latte's best seller, and patrons often call a week in advance to reserve loaves. It is a light, nutty bread studded with sunflower and pumpkin seeds from North Dakota.
