Three Seed Bread Recipes

THREE SEEDS ( BREAD MACHINE)

Steps:

• Combine according to your manufacturer's directions.
• Makes 1 1/2 pound loaf.
• Success Hints: Stack seeds on top of other dry ingredients, away from water.
• This bread makes flavorful stuffing for poultry or pork.
• Thinly sliced, toasted points make a welcome Sunday Brunch accompaniment to Bloody Marys.
• This recipe can be made using the regular, rapid and delayed time bake cycles.

THREE SEED BREAD

Steps:

• Place all ingredients in bread machine and set on whole wheat cycle.

THREE-SEED BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

THREE-SEED CROWN LOAF

Steps:

• Measure the water and honey in a bowl and sprinkle the yeast on the top. Let the yeast sit for a couple of minutes to activate it. Add 2 cups of the flour, salt, gluten, dough enhancer, and 4 tablespoons of the sunflower oil to the yeast mixture and mix well. Slowly add the rest of the flour (approximately 6 cups) to the mixture until a soft, moist dough is formed and the dough no longer clings to the outside of the bowl. You may need a little more or less flour. Knead the dough until gluten is formed (it is critical that the gluten be formed or you will get a heavy bread). The dough should be smooth and spring back when pressed, about 8 to 10 minutes. You can also check to see if gluten is formed by doing the "window test". The window test is when the dough can be stretched and it doesn't break, but will stretch and create a translucent membrane or window.
• Rub 1 teaspoon of sunflower oil around a large bowl. Turn the dough in the oil, then cover the bowl and let dough stand until double, about 1 hour.
• While dough is rising, lightly grease a 12-inch deep Dutch Oven. When dough has doubled, turn out dough and shape it into a round even ball. Cut the ball into 8 equal wedges. Combine 2 of the wedges into a ball and place in the middle of the Dutch oven for the larger middle ball of the crown. Form the remaining 6 wedges into individual balls. Lightly beat the egg in a small bowl to make the egg glaze. Brush each of the balls in egg glaze and then dip 2 balls in poppy seeds, 2 balls in sesame seeds, and 2 balls in sunflower seeds. Place each set of balls on the opposite side of the middle ball so that you have the different balls alternating around the outside of the middle ball or Dutch oven (eg. Going around the circle, it may go poppy, sesame, sunflower, poppy, sesame, and sunflower.) Let the dough rise until just about double again inside the Dutch oven. Preheat oven to 350 degrees F. Bake until golden brown, about 40 minutes to 1 hour.
• Notes: To get lighter dough you can substitute about 1/2 of your whole-wheat flour with white flour. However, you can still get remarkably light dough using all whole-wheat flour if you add the dough enhancer and gluten and make sure your gluten is properly formed during the kneading process. Adding the enhancer and gluten were tricks learned from my mother who raised us on home made whole-wheat bread. I have yet to find a better way to get whole-wheat bread as light and fluffy as this.

BROTHER JUNIPER'S ROASTED THREE-SEED BREAD

Steps:

• Roast all the seeds in a frying pan until they start crackling. Place in a bowl and when cool add the flour, bran, yeast and salt.
• Add all the liquid ingredients, reserving i cup of water. Turn the dough onto a floured counter and knead for 10 to 12 minutes, adding up to a 1/4 cup of water if necessary. The dough should be elastic but not sticky. Return to a clean bowl and cover with plastic wrap. Let rise in a warm place for 1 hour or more, depending on the temperature.
• Divide into two cylinders and place in 4-by-8-inch or 5-by-10-inch loaf pans. Allow to rise until dough has doubled in size, 45 minutes or more. Bake at 350 degrees for 50 to 60 minutes, until tapping the bottom of a loaf produces a hollow sound.

THREE C BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour four 16 ounce fruit or vegetable cans.
• In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. Combine the eggs, oil, and milk; add to the sifted ingredients, and mix until just combined. Stir in carrots, coconut, cherries, raisins, and pecans.
• Bake for 45 to 50 minutes. Remove from cans, and cool thoroughly. Wrap in plastic wrap or foil, and refrigerate to store.

THREE-SEED FLATBREAD

Steps:

• On microwavable plate, place frozen rolls. Cover with microwavable plastic wrap; microwave on High 25 seconds. Turn rolls over; rotate plate 1/2 turn. Microwave on High 25 seconds longer to thaw.
• Spray 13x9-inch pan with cooking spray. On lightly floured surface, knead roll dough together. Pat dough in bottom of pan; brush with oil. Sprinkle with remaining ingredients.
• Cover; let rise in warm place about 40 minutes or until slightly puffy.
• Heat oven to 350°F. Bake 20 to 22 minutes or until golden brown. Cut into 12 squares.

MULTIGRAIN SEEDED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.