1/2 c Unsweetened multi-grain
-cereal; (such as 7-grain)
2 c Boiling water
1 Envelope dry yeast
4 1/3 c Bread flour; (about)
1 tb Olive oil
1 tb Dark brown sugar
1 1/2 ts Salt
2 ts Sesame seeds
2 ts Flax seeds*
2 ts Poppy seeds
2 c Water
Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until
mixture cools to between 105F. and 115F., 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 12×4-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 425F. 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.
Makes 1 Loaf.
Yields
1 servings