It's Tuesday again! Today I made pretty much a basic whole wheat bread with nuts and seeds. It reminds me of a bread my local bakery makes. This was actually the name of the recipe! I had to tweak it a bit because of the ingredients we had, but the original recipe is here.
1 1/4 cups warm water (105 degrees to 115 degrees)
2 tablespoons molasses
2 tablespoons honey
1 (.25 ounce) envelope active dry yeast
2 tablespoons canola oil
2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons sea salt
2 tablespoons raw sesame seeds
4 tablespoons raw sunflower seeds
1 tablespoon pine nuts
2 tablespoons chopped walnuts
1 egg white, beaten (we were out of eggs so I just used butter - it turned out fine!)
1 teaspoon oats, sesame seeds and sunflower seeds, mixed
Gently stir together the warm water, molasses, honey, and yeast in a large bowl and let stand until foamy, about 5 minutes. Pour oil into the yeast mixture.
In a separate bowl mix together all-purpose flour, whole wheat flour, salt, seeds and nuts. Stir the flour and seed mixture to the yeast mixture until it pulls together. Turn the dough out of the bowl onto a lightly floured surface. Knead for 7 to 8 minutes, adding additional flour as needed. Place the dough in a large oiled bowl, cover and let stand in a warm place until doubled in size, about 1 hour. Grease a 9x13 baking sheet. A bread pan works fine too.
Punch down the risen dough and turn out of the bowl onto a lightly floured surface. Form into a round or oval loaf shape and place onto the prepared baking sheet. Cover the dough and allow to rise until doubled in size again, about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C) toward the end of this second rise. Slash the top of the loaf diagonally with a sharp razor blade or serrated knife, carefully brush with the beaten egg white, and sprinkle mixed oats, sunflower and sesame seeds over the top.
Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 to 45 minutes.