Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart

Author:Peter Reinhart [Reinhart, Peter]
Language: eng
Format: epub, azw3, mobi
Tags: General, Methods, Cooking, Quick and easy cookery, Baking, Quick and easy cooking, Courses & Dishes, Quick & Easy, Bread, food.cookbooks
ISBN: 9781580089982
Publisher: Ten Speed Press
Published: 2009-10-13T01:48:20+00:00

VARIATION

Feel free to substitute whole wheat flour or other whole grain flours for some of the bread flour. If you do so, increase the water by about 1 tablespoon (0.5 oz / 14 g) for every 7 tablespoons (2 oz / 56.5 g) of whole grain flour you substitute.

MAKES 2 LARGE LOAVES OR MANY ROLLS

I enjoy seeds in bread. They add all sorts of valuable nutrients, and they just taste so good. This bread is similar to a classic German Mehrkorn bread, loaded with seeds and just a touch of whole wheat flour (though you can certainly use more whole wheat if you like). I love to make sandwiches with it, especially peanut butter and jelly, to toast it, or to simply eat it by the slice. Take my word for it, it tastes really good.

Only the sunflower and pumpkin seeds need to be toasted; the sesame and flaxseeds can go in without toasting. Natural sesame seeds, which are light brown because they still have their hulls, are much more appealing in this bread than white sesame seeds, which have had the hulls polished off. If you’re feeling adventurous, you can use other combinations of seeds. Try adding lightly toasted chopped walnuts or pecans. Because the dough will stiffen overnight in the refrigerator as the seeds slowly absorb moisture, it’s important to have a very soft, supple dough—even a tad sticky—before you put it away for the night.

5 cups (22.5 oz / 638 g) unbleached bread flour

⅔ cup (3 oz / 85 g) whole wheat or whole rye flour

½ cup (2 oz / 56.5 g) sesame seeds

⅓ cup (1 oz / 28.5 g) sunflower seeds, lightly toasted

⅓ cup (1 oz / 28.5 g) pumpkin seeds, lightly toasted

3 tablespoons (1 oz / 28.5 g) flaxseeds

2¼ teaspoons (0.6 oz / 17 g) salt, or 3½ teaspoons coarse kosher salt

1½ tablespoons (0.5 oz / 14 g) instant yeast

3 tablespoons (2 oz / 56.5 g) honey or agave nectar, or ¼ cup brown sugar

1½ cups (12 oz / 340 g) lukewarm water (about 95°F or 35°C)

¾ cup (6 oz / 170 g) lukewarm buttermilk, any other milk, or yogurt (about 95°F or 35°C)

Sesame seeds or poppy seeds, for garnish (optional)

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