1 Mix
2 Proof
Sure, there are
three steps, but the
first step is easy
and the last two
steps don't require
any work at all!
Artisan Breads 1..2..3..
Make artisan breads in 3 easy steps.  Its fast, fun, and easy, any
way you slice it!
“Baking is a relaxed art.  
There is no step in the
bread making process that
cannot, in some way, be
delayed or moved ahead
just a bit to make it more
convenient to fit into a
busy schedule.”  -Bernard
Clayton Jr. in The Breads
of France
Recipes
3 Bake
Tips and
Techniques
March 4, 2014

Seediest Bread Ever!


















I had plenty of ideas for naming this bread, including "Bird Feeder
Loaf" and "Wall of Seed" bread but the "Seediest Bread Ever!" won
out.  Packing a loaf of bread with as many seeds as possible seems
to be a central European thing and I had trouble finding any recipes
for guidance.  I started out using a cup of gluten flour per loaf instead
of bread flour but it gave too much of a bland flavor and there was no
sweetness to accentuate the nuts and seeds.  I finally settled on a
recipe with bread flour, both honey and maple syrup, and a bit of oil
to enhance the taste.  This recipe maximizes health, taste and texture
and is great for slicing, sandwiches and toasting.

The dough is quite sloppy so it needs a loaf pan.  The loaf pictured
was made in a 5 x 10 inch loaf pan but a 4 1/2 by 8 1/2 inch pan
would be fine also.

Soaker Ingredients

In a large glass measure mix the nuts and seeds together.  They
should come up to around the 3 cup mark (one loaf, 6 cups for two
loaves).   Fill the glass measure up to the 4 cup mark (double that for
2 loaves) with water and allow to soak at room temperature for 6-12
hours



















































Dough

















































Place a collander over a bowl and drain excess water off the seed
and nut mixture.  Save the water back to use in the dough.  In a large
bowl stir together the bread flour, yeast, and salt.  Make a bowl in the
middle and add the oil and seed and nut mix.  Mix the honey, maple
syrup, and 1/4 (or 1/2 cup for two loaves) cup of the reserved drain
water together and heat to 105-115 F.  Stir into the other ingredients
until well mixed.  The dough will be quite wet and sloppy.   Allow to
rise at room temperature for 2 hours or refrigerate immediately and
wait at least 12 hours to use the dough.

When ready to bake, preheat the oven to 450 F.  Grease a loaf pan
then sprinkle with some cornmeal.  Scoop the dough into the loaf pan
and smooth out.  Cover with plastic wrap and allow to ferment at room
temperature for 30 minutes while the oven warms up.  Don't worry if
the dough doesn't expand much.

Place the loaf into the oven and turn the oven down to 400 F.  Bake
for 55 minutes then remove to a rack to cool.  Allow to cool before
slicing.
Two Loaves
Ingredient
One Loaf
1 cup
Buckwheat groats
1/2 cup
1 cup
Pumpkin seeds
1/2 cup
1 cup
Sunflower seeds
1/2 cup
1 cup
Old fashioned
oatmeal
1/2 cup
1 cup
Whole hazels or
almonds
1/2 cup
1/2 cup
Whole flax seed
1/4 cup
1/2 cup
Sesame seed
1/4 cup
1/2 cup
Chia seed
1/4 cup
Two Loaves
Ingredient
One Loaf
4 cups, 544 g
Bread flour
2 cups, 272 g
1 Tablespoon, 9 g
Active dry yeast
1.5 tsp, 5 g
1 1/2 Tbsp, 21 g
Kosher salt
3/4 Tbsp, 11 g
1/4 cup, 55 g
Oil
2 Tbsp, 27 g
About 8 cups, from
above
Seed and nut mix,
drained
About 4 cups, from
above
1/2 cup, 170 g
Honey, warmed
1/4 cup, 85 g
1/2 cup, 170 g
Maple syrup, warmed
1/4 cup, 85 g
1/2 cup, 114 g
Water from drained
seeds, warmed
1/4 cup, 57 g