Peter Reinhart's Artisan Breads Every Day by Peter Reinhart

Author:Peter Reinhart [Unknown]
Language: eng
Format: epub, mobi, pdf

MAKES 2 LARGE LOAVES OR MANY ROLLS

I enjoy seeds in bread. They add al 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 our (though

you can certainly use more whole wheat if you like). I love to make

sandwiches with it, especial y peanut but er and jel y, to toast it, or to

simply eat it by the slice. Take my word for it, it tastes real y good.

Only the sun ower and pumpkin seeds need to be toasted; the

sesame and axseeds can go in without toasting. Natural sesame seeds,

which are light brown because they stil have their hul s, are much

more appealing in this bread than white sesame seeds, which have had

the hul s polished o . If you’re feeling adventurous, you can use other

combinations of seeds. Try adding lightly toasted chopped walnuts or

pecans. Because the dough wil sti en 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 but ermilk, any other milk, or

yogurt (about 95°F or 35°C)

Sesame seeds or poppy seeds, for garnish (optional)

DO AHEAD

Combine the ours, seeds, salt, yeast, honey, water, and but ermilk in

a mixing bowl. If using a mixer, use the paddle at achment and mix on

the lowest speed for 2 minutes. If mixing by hand, stir with a large

spoon. The dough should be sticky, coarse, and shaggy. Let the dough

rest for 5 minutes.

Switch to the dough hook and mix on medium-low speed, or

continue mixing by hand, for 3 to 4 minutes, adding our only as

needed to keep the dough bal together, but making sure the dough

remains soft and very tacky or slightly sticky. (In the unlikely event that

the dough is too stif , work in a lit le more water.)

Transfer the dough to a oured work surface. Lightly knead it by

hand for about 3 minutes, adding more our as needed to prevent

sticking. The dough wil stil be soft and slightly sticky but should hold

together to form a soft, supple bal .

Place the dough in a clean, lightly oiled bowl, cover the bowl tightly

with plastic wrap, and refrigerate overnight or for up to 4 days. (If you

plan to bake the dough in batches over di erent days, you can portion

the dough and place it into two or more oiled bowls at this stage.

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