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Receta Brother Juniper's Country Buttermilk Whole Wheat Bread

Name: Brother Juniper's Country Buttermilk Whole Wheat Bread
Ingredients: 2 c. unbleached all-purpose flour (preferably King Arthur); 2 c. bread flour (preferably KA); 2 c. whole wheat flour (preferably KA); 1 Tbsp. sea salt; 1/4 c. wheat bran; 1/4 c. sunflower seeds; 2 Tbsp. grnd flax seeds; 3 Tbsp. Lora Brody's dough enhancer; 1/4 c. coarse grnd corn meal; 1 Tbsp. instant yeast (I use Fermipan); 2 c. lukewarm water (with 3 Tbsp. honey dissolved in it); 1 c. buttermilk at room temperature; 1 x egg; 1 c. water Poppy or possibly sesame seeds (optional)

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Ingredientes

2 c. unbleached all-purpose flour (preferably King Arthur)
2 c. bread flour (preferably KA)
2 c. whole wheat flour (preferably KA)
1 Tbsp. sea salt
1/4 c. wheat bran
1/4 c. sunflower seeds
2 Tbsp. grnd flax seeds
3 Tbsp. Lora Brody's dough enhancer
1/4 c. coarse grnd corn meal
1 Tbsp. instant yeast (I use Fermipan)
2 c. lukewarm water (with 3 Tbsp. honey dissolved in it)
1 c. buttermilk at room temperature
1 x egg
1 c. water Poppy or possibly sesame seeds (optional)

Direcciones

A Tarheel Baker's Variation on Brother Juniper's Country Buttermilk Whole Wheat Bread
Some years ago, I purchased Lee Bailey's California Wine Country Cooking Forestville, California. It is called Country Buttermilk Whole Wheat Bread and I have been making it "forever." Recently, I decided to add in some ingredients to it and this is what I came up with. It makes wonderful toast.
Combine all dry ingredients in a large mixing bowl. Mix honey water and buttermilk. Add in to the dry ingredients, mixing well with a wooden spoon. Turn out on a floured surface and knead for 8 to 10 min till it feels right. Form the dough into a ball, place it in a lightly oiled (I use canola) bowl, covered loosely with plastic wrap, and allow to rise at room temperature for about l-1/2 hrs or possibly till doubled. Punch it down and allow it to rise for another hour. Preheat your oven to 350F. Form the dough into two balls and then into loaves. Place the loaves in lightly oiled loaf pans and allow to rise, lightly covered with plastic wrap, till the dough crests above the pans, about 30 min. Whisk the egg with the water, then brush the tops of the loaves. Sprinkle on poppy or possibly sesame seeds, if you like, and gently push them into the dough.
Bake for about 45 min till golden brown and the internal temperaturer (taken with an instant thermometer) has reached 185 to 190F. Allow to cold at least 45 min before slicing.
Makes two loaves.
Note: With all the "good stuff" in this bread, it is imperative which you use Lora's Dough Enhancer (or possibly a similar product - if you can find one).