Maple Seeded Bread Recipe
Here is a very attractive looking bread ... and may I say a very flavorful bread also. The maple syrup is a real pleasant accompaniment to the seed coating around this loaf. The temptation to slice this bread while it is still warm is almost irresistible.
This wholesome bread is mixed of whole wheat flour, white bread flour, seeds, oatmeal and wheat germ. It is not only high in fiber but tastes great. A perfect everyday bread.
If you would like to see more wonderful pictures and read our story about this bread from our blog click here.
In a bowl combine the" night before ingredients" until smooth. Cover with cling wrap and leave on the counter over night 12 -17 hours.
The next morning pour the mixture from the night before into a large bowl. Add in the maple syrup, oat meal, wheat germ, flax meal, semolina flour, poppy seeds, sesame seeds and sunflower seeds. Using a wooden spoon or spatula mix together till smooth
Add in the instant yeast and whole wheat flour. Mix together till smooth. Add in the salt and slowly add the bread flour. Add just enough till you are unable to mix with the spoon.
Take some of the remaining bread flour and place it on a flat surface. Pour out the wet dough. The dough should be still sticking. Now continue to add the rest of the bread flour a heaping tablespoon at a time. Only add enough flour till the dough is just slightly tacky. But smooth and elastic. Knead for 8 - 10 minutes. If you are using a stand mixer knead for 5 - 6 minutes. You want the dough to leave the sides of the bowl but still connected to the bottom.
Once the dough has been kneaded, place into a lightly oiled bowl. Turn the dough over to making sure that all sides of the dough is lightly coated with oil. Cover with cling wrap and set in a warm spot of the kitchen for about 1 hour or till double in bulk.
Just before the hour is up pour out the flax seeds, oatmeal, sesame seeds and poppy seeds onto a cookie sheet.
Using your hand mix all the seeds together. In a small bowl combine the egg white and the 3 tbsp. of water together and mix with a fork. Set all aside.
Pour out the dough and lightly deflate the dough. Cut dough in half.
Shape the dough into a 5 by 7 rectangle using your hands. Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough.
Once the dough is rolled, pinch the seam closed with your fingers. Turn the dough with the seam side down. Brush the top of the dough with the egg wash.
Place the dough seam side down onto the seeds in the cookie sheet. Roll the dough through the seeds till all the dough is covered in seeds. Place into a greased prepared loaf pan ( 5x7 ). Repeat with the other piece of dough.
Cover the loaves with cling wrap and allow to double in size - about 60 minutes. After 60 minutes, brush the tops of the bread with the remaining egg wash. This will help to glue the seeds to the dough so after cooking they will remain on the bread and not fall off.
Slash the top of the bread. This will help to release some of the trapped gas. Bake in a 375 degree preheated oven for 35 to 40 minutes or when the center of the loaves register 180 to 185 degrees.
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