Bon Appétit BREAD
RECIPE NAME:  MULTI-GRAIN BREAD WITH SESAME, FLAX AND POPPY SEEDS
RECIPE BY: BON APPETIT!
SERVING SIZE: 1 loaf
PREPARATION TIME: 2 1/2 hours
 INGREDIENTS:
1/2 cup unsweetened multi-grain cereal -
2 cups boiling water -
1 envelope dry yeast -
4 1/3 cups bread flour -
1 tablespoon olive oil -
1 1/2 teaspoon salt -
2 teaspoons sesame seeds -
2 teaspoons flax  seeds -
2 teaspoons poppy seeds -
2 cups water -
 
DIRECTIONS:
  • 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 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 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.  WARP IN PLASTIC; STORE AT ROOM TEMPERATURE.
Notes - Comments: 

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