I haven’t baked in months. At least it seems like that. I obviously didn’t do any cooking over our recent Spring Break but I did do lots of eating. Lots and lots of eating.
When we finally got home and settled back into our routine, I decided that we needed to eat a bit healthier. I started preparing a lot more veggies and a lot healthier foods to make up for our sins in New Orleans.
This is one bread recipe that I revisited and tweaked a bit more. I had made it once before and my sister deemed it “bird seed bread.” This time I added a bit of cinnamon to the mix. This is delicious toasted for breakfast with just a bit of peanut butter or honey.
Three Seed Breakfast Bread
based on Three Seed Bread from Bob’s Red Mill
1-1/4 c. water
2 c. unbleached white flour
1 c. whole wheat flour
2 T. canola oil
2 T. local honey
1-1/2 t. fine sea salt
1/3 c. flaxseeds
2 T. hulled hemp seed
1 T. chia seeds
1/2 t. cinnamon
2 ¼ t. active dry yeast
Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select basic bread cycle. (I used the whole wheat setting for a large loaf.) Let cool completely on a wire rack before slicing.
Makes 1 loaf.
For conventional method:
Add honey, yeast and warm water to a bowl and let stand 5 minutes. In a separate bowl, combine flours, salt, cinnamon and seeds. Once yeast mixture has proofed, add oil to liquid, then flour mixture. Mix well and turn out onto flat surface and start kneading, adding flour as needed. Knead for about 5-8 minutes. Place dough in oiled bowl and cover. Allow to rise for 45 minutes, or until double. Punch down loaf and form dough into loaf. Place in an oiled loaf pan. Allow to rise for 30 minutes, or until double. Bake at 375°F for 40-45 minutes.
Use whatever “seeds” you have in the pantry. The original recipe calls for raw shelled sunflower seeds (2 T.) and poppy seeds (1 T.). I substituted hulled hemp seeds and chia seeds for these ingredients, respectively. I also added cinnamon to the original recipe because I was thinking about a good breakfast toast bread. I think one could also use milled flax seed, sesame seeds, pepitas, pine nuts and finely chopped pecans and walnut. This is not a light bread by any means. It is filling and delicious. (This bread also makes a mighty fine turkey sandwich.)
I probably need to revisit that smoothie oath we took as well as we repent after our sins in NOLA! 🙂