Dakota Bread

Ready in 2 hours
2 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Dakota Bread"

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My improved version of Dakota Bread


Ingredients

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2 cups Water; (105 to 115 F)
2 package Yeast; active dry yeast (or 2 scant tablespoons)
1/4 cup Honey
1/4 cup Flax Meal
1/2 cup 7 Grain Blend; (red wheat,white wheat, rye, oats, barley, millet, rice)
1 tablespoon Salt
2 tablespoons Vital Wheat Gluten
2 cups Whole-wheat flour
4 cups Unbleached flour; (or more for kneading)
1/2 cup Sunflower seeds; Roasted and unsalted
1/3 cup Pumpkin Seeds; raw, hulled
1/3 cup Flax Seeds
1 tablespoon Poppy Seeds
1 tablespoon Sesame seeds; raw
1 Egg; beaten

Original recipe makes 1 Serving

Servings  

Preparation

Chop up the pumpkin seeds and if you have raw sunflower seeds roast them and mix all the seeds together in a bowl.

In a large bowl, combine the water, yeast, honey, oil, and seven grain blend and allow to proof about 5 to 10 minutes, or until the yeast is light and bubbly. Add the salt, whole wheat and white flours, and stir to combine. Before the dough stops being sticky add the seeds, reserving a few tablespoons to sprinkle over the loaves before baking.

Dump the dough out onto a well-floured surface and begin to knead, adding enough flour to make nice soft dough. Knead about 10 to 15 minutes, sprinkling with more flour as necessary, or until the dough is smooth and elastic. You may want to use more flour depending on the dryness of the cracked wheat and the flours, as well as the general humidity.

Turn the dough into a greased bowl, cover with a dishtowel, and set it in a warm place. Allow the dough to rise until double in bulk, about 1 hour. Punch the dough down. Let it rest for 5 minutes. Divide the dough and shape it into 2 large or 3 small round loaves, and place them on lightly greased baking sheets. If you are using loaf pans use 3 small loaf pans or 2 large loaf pans. Let rise 25 to 30

minutes. Brush the loaves with a beaten egg and sprinkle

on any remaining seeds. Bake the loaves in a preheated 375 F oven for approximately 30 to 40 minutes, or until the loaves are nicely browned and sound hollow when tapped.

Remove the loaves from the oven and cool on wire racks.

Notes

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[I made edits to this recipe.]
crickfishin 5 years ago
Chop up the pumpkin seeds and if you have raw sunflower seeds roast them and mix all the seeds together in a bowl. In a large bowl, combine the water, yeast, honey, oil, and seven grain blend and allow to proof about 5 to 10 minutes, or until the yeast is light and bubbly. Add the salt, whole wheat and white flours, and stir to combine. Before the dough stops being sticky add the seeds, reserving a few tablespoons to sprinkle over the loaves before baking. Dump the dough out onto a well-floured surface and begin to knead, adding enough flour to make nice soft dough. Knead about 10 to 15 minutes, sprinkling with more flour as necessary, or until the dough is smooth and elastic. You may want to use more flour depending on the dryness of the cracked wheat and the flours, as well as the general humidity. Turn the dough into a greased bowl, cover with a dishtowel, and set it in a warm place. Allow the dough to rise until double in bulk, about 1 hour. Punch the dough down. Let it rest for 5 minutes. Divide the dough and shape it into 2 large or 3 small round loaves, and place them on lightly greased baking sheets. If you are using loaf pans use 3 small loaf pans or 2 large loaf pans. Let rise 25 to 30 minutes. Brush the loaves with a beaten egg and sprinkle on any remaining seeds. Bake the loaves in a preheated 375 F oven for approximately 30 to 40 minutes, or until the oaves are nicely browned and sound hollow when tapped. Remove the loaves from the oven and cool on wire racks. [I posted this recipe.]
crickfishin 5 years ago
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