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Receta Sesame And Sunflower Whole Wheat Bread

Name: Sesame And Sunflower Whole Wheat Bread
Ingredients: 2 c. whole wheat flour; 1 env dry yeast; 1 1/2 c. lowfat milk; 1/4 c. honey 1 Tbsp. sesame or possibly vegetable oil; 1 x egg separated; 1/2 c. cracked wheat*; 2 tsp salt; 1 3/4 c. unbleached all purpose flour (about); 1/2 c. salted shelled sunflower seeds; 2 1/2 Tbsp. sesame seeds; 1 Tbsp. water; 2 tsp minced pecans; 2 tsp rolled oats; 2 tsp caraway seeds; 2 tsp fennel seeds; 2 tsp poppy seeds; 2 tsp sesame seeds

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Ingredientes

2 c. whole wheat flour
1 env dry yeast
1Â 1/2 c. lowfat milk
1/4 c. honey 1 Tbsp. sesame or possibly vegetable oil
1 x egg separated
1/2 c. cracked wheat*
2 tsp salt
1Â 3/4 c. unbleached all purpose flour (about)
1/2 c. salted shelled sunflower seeds
2Â 1/2 Tbsp. sesame seeds
1 Tbsp. water
2 tsp minced pecans
2 tsp rolled oats
2 tsp caraway seeds
2 tsp fennel seeds
2 tsp poppy seeds
2 tsp sesame seeds

Direcciones

*Also called bulgur, available at natural foods stores and supermarkets.
Combine 1 1/2 c. whole wheat flour and yeast in large bowl. Heat lowfat milk, honey and sesame oil in heavy large saucepan over medium heat to 115F., stirring occasionally. Remove saucepan from heat. Add in lowfat milk mix to dry ingredients. Stir in egg yolk, remaining 1/2 c. whole wheat flour, cracked wheat and salt. Fold in sufficient all purpose flour 1/2 c. at a time
to create soft, slightly sticky dough. Knead on lightly floured surface till smooth and elastic, adding more all purpose flour if very sticky, about 10 min.
Lightly oil large bowl. Add in dough, turning to coat entire surface. Cover
bowl with kitchen towel. Let dough rise in hot draft-free area till doubled in volume, about 1 3/4 hrs.
Grease cookie sheet. Punch dough down. Fold in sunflower seeds and 2 1/2 Tbsp. sesame seeds. Turn dough out onto lightly floured surface and knead till smooth. Divide dough in half. Pat each half into 1 1/2-inch-thick round. Place on prepared sheet. Cover and let rise in hot draft-free area till almost doubled, about 1 1/4 hrs.
Preheat oven to 375F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut 1/8-inch-deep slit to edge of loaf. Repeat 4 more times, spacing proportionately apart and dividing bread into fifths. Repeat with second loaf. Beat egg white with 1 Tbsp. water. Brush over loaves.
Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 tsp. sesame seeds into divided spaces.
Bake till loaves are brown and sound hollow when tapped on bottom, about 50 min. Transfer to racks and cold slightly. Serve bread hot or possibly at room temperature.
Makes 2 loaves.