Polenta Seed Bread
I love seed bread and this one has pumpkin, sunflower and sesame seeds but you could really use any you like.
Ingredients
Serves: 12
- 200g bread flour
- 175g wholemeal flour
- 4 tablespoons polenta
- 1 teaspoon salt
- 15g fresh (compressed) yeast
- 100ml warm water (45 C)
- 175ml warm milk (45 C)
- 1 tablespoon pumpkin seeds
- 1 tablespoon sesame seeds
- 2 tablespoons skim milk
- 2 tablespoons sunflower seeds
Directions
Preparation:20min ›
Cook:35min ›
Ready in:55min
- In a large bowl, combine bread flour, wholemeal flour, polenta and salt. Crumble the yeast into a separate bowl and mix with the water and warmed milk. Make a well in the centre of the flour mixture and pour in the yeast mixture. Mix until the dough begins to pull together.
- When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough and gently knead in the pumpkin and sesame seeds. Form the dough into a single round loaf and place on a lightly oiled baking tray. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 degrees C.
- Brush loaf with remaining milk and sprinkle on the sunflower seeds. Bake in preheated oven for 30 to 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack before serving.
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Reviews and Ratings
Global Ratings:
(7)
Reviews in English (6)
Finally a wheat bread recipe that's not sweetened! This is as tasty as German breads, but mine was not as elastic. I did tweak it, using oats instead of cornmeal and flax seeds instead of sesame seeds, and I used all water rather than part milk (more in line with German recipes). Based on a previous review I doubled the salt, but that made it a bit too salty for my taste. Next time I would stick with 1 - 1 1/2 tsp. salt. It is still a very good old world-like bread. - 27 Apr 2005 (Review from Allrecipes USA and Canada)
I skipped the seeds, and I used coursely-ground cornmeal that I had let soak in the 3/4 c. milk. I added about 2 T. gluten to this as well. I let it rise twice, baked it in a 9x5 pan in a 350 oven, and it rose really well. It perhaps could use a bit more salt. - 08 Feb 2004 (Review from Allrecipes USA and Canada)
This recipe made a really dense loaf. Very yeasty. The combination of whole wheat and corn meal made a really neat texture and flavor. There is no sweetener in the recipe so it seemed to be missing a key flavor. Not bad, I think I'll tweak it a bit next time. - 15 Aug 2003 (Review from Allrecipes USA and Canada)