Sesame And Flax Seed Double Yeast Bread Recipes

SESAME AND FLAX SEED DOUBLE YEAST BREAD

Steps:

• In a medium bowl, dissolve a ½ teaspoon of yeast with ½ cup warm water. Let stand for 10 minutes. Add the 1 cup of flour and mix well. Cover the dough loosely and let stand overnight.
• In a large bowl, dissolve 1 teaspoon of yeast, sugar and salt with ¼ cup of warm water. Let stand for 10 minutes. Add the yeast mixture, 1 cup of water, maple syrup, olive oil and flour. Combine until a dough forms. Turn the dough out onto a lightly floured surface and shape it into a ball. Using your hands, knead the dough for about 5-8 minutes. It will become stretchy, pliable and smooth. Shape it into a ball and place the dough in a large, oiled bowl, cover with plastic wrap and let stand until doubled in bulk, about 2-3 hours.
• Whisk together the ground flax seed and 3 tablespoons of water. Refrigerate.
• Meanwhile, place a baking stone in the oven and preheat to 450 degrees. Make sure you do this about 20 minutes or more ahead so that the pizza stone gets super hot.
• When the dough is doubled, place the dough on a floured work surface. Flour your hands and cut the dough into four portions. Shape the dough into rounds or oblongs and flatten each round a little. Don't use a rolling pin. You need to keep the air and bubbles in the dough. Try to flatten it the same size all over so it will rise evenly. Re-cover the rounds loosely with plastic and let rest for 15-25 minutes.
• Sprinkle a pizza peel with cornmeal. Place two rounds on the pizza peel. Dent the tops of the dough all over with your fingertips. Brush with the flax seed mixture. Scatter sesame seeds over each round. Slide the rounds onto the hot cooking stone. They should slide easily because of the cornmeal. Cover the remaining round with a loose, damp cloth until ready to bake. Bake the bread until it rises and turns golden brown, about 10 minutes. Remove from oven, transfer to a wire rack to cool and eat while still warm. Makes 3 loaves.

FLAX SESAME YEAST BREAD

Steps:

• Heat up a small bowl (I just run hot water over it). Put the honey, brown sugar, water into bowl and sprinkle yeast in and set aside for 10 minutes.
• In the meantime, mix all dry ingredients well in large bowl and then mix in butter (I did this with my hands -- it was fun!).
• Make a well in the center and pour yeast mixture into it, then stir well.
• Turn out onto lightly floured board and knead lightly for 5-7 minutes, incorporating the extra flour bit by bit. Add as little possible flour to work with it, the dough will feel semi-sticky.
• Knead into a ball and set in a large greased bowl and turn to grease the dough. Let rise 1 hour.
• Punch down dough and shape into loaf (knead lightly). Put into lightly greased loaf pan and let rise 45 minutes.
• Bake at 375° until internal temperature is 180°-190° (about 45 minutes). Temperature is very important when making yeast bread so make sure you use a thermometer whenever a temperature is listed, and a temperature gauge for your oven is ideal as well. My oven heats a whole 100° more than the dial says!

MULTI-GRAIN BREAD WITH SESAME, FLAX AND POPPY SEEDS

Steps:

• Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105°F. and 115°F., about 20 minutes.
• Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
• Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
• Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12x4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
• Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
• Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.(Can be made 1 day ahead. Wrap in plastic; store at room temperature.)
• *Available at natural foods stores.

COUNTRY SEED BREAD FOR THE BREAD MACHINE

Steps:

• Toast the seeds on baking sheet in 350°F oven for 4 minutes; let cool completely.
• (If you like, seeds can be added untoasted).
• Add ingredients in order given and bake on basic cycle.