Full of the bounties of Kansas, from wheat flour to sunflower seeds, flax seed meal, oats, honey, farm-fresh eggs, milk and butter from a local dairy, this bread is a celebration of the crops of the wheat and sunflower state. Moist, tender and tasty; a great bread for sandwiches and toasting.
Land of Kansas Bread Make an 8x4-inch loaf
1 1/4 cup Hildebrand® whole milk
3 tablespoons Hildebrand® butter
1/3 cup old-fashioned rolled oats
1 tablespoon local honey
2 1/4 teaspoons instant yeast
1 1/2 to 2 cups Pride of the Prairie Handcrafters® all-purpose flour
3/4 cup Pride of the Prairie Natural S’Wheat® whole white wheat flour
2 tablespoons flax seed meal (to make the freshest meal, add flax seeds to a grinder such as NutriBullet)
1 teaspoon table salt
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Vegetable oil, for coating for coating oil, about 1/2 to 1 tsp.
Egg wash: 1farm-fresh egg, beaten
Topping:
2 tablespoon old-fashioned rolled oats
1 tablespoon sunflower seeds
- Heat milk and butter in microwave (or in a small saucepan over low heat until milk is warm) to 105 to 115° F. (Butter does not need to completely melt.
- Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
- Add in 1 1/2 cups all-purpose flour, whole white wheat flour, flaxseed meal and salt; mix with a a Danish dough whisk or wooden spoon until a dough begins to form.
- Add in sunflower seeds, sesame seeds and poppy seeds and gently mix into the dough. Add dough hook and knead about 6 or 7 minutes (or knead the dough with your hands for 10 minutes), adding additional all-purpose flour only if needed.
- Form dough into a ball and place in a large bowl that has been lightly coated with vegetable oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 60 to 90 minutes, or until doubled in size. Above: Dough goes into oiled bowl for 1st rise.
- Spray or grease an 8x4-inch loaf pan.
- After dough has risen, punch down and shape into an 8-inch long log; place in prepared pan, tucking the ends underneath.
- Cover the loaf with plastic wrap and a warm towel and allow it to rise again for about 60 to 90 minutes or until the loaf has risen about an inch above the brim of the pan.
- During the second rise, preheat oven to 350° F.
- Once it has risen, brush the top of the dough with the egg wash. (Refrigerate leftover egg wash for the next loaf of bread or use in scrambled eggs.)
- Sprinkle additional oats and sunflower seeds on top of the dough.
- Bake for 35 to 40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped; internal temperature should register at least 190°F.
- Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours.
1 1/4 cup Hildebrand® whole milk
3 tablespoons Hildebrand® butter
1/3 cup old-fashioned rolled oats
1 tablespoon local honey
2 1/4 teaspoons instant yeast
1 1/2 to 2 cups Pride of the Prairie Handcrafters® all-purpose flour
3/4 cup Pride of the Prairie Natural S’Wheat® whole white wheat flour
2 tablespoons flax seed meal (to make the freshest meal, add flax seeds to a grinder such as NutriBullet)
1 teaspoon table salt
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon poppy seeds
Vegetable oil, for coating for coating oil, about 1/2 to 1 tsp.
Egg wash: 1farm-fresh egg, beaten
Topping:
2 tablespoon old-fashioned rolled oats
1 tablespoon sunflower seeds
- Heat milk and butter in microwave (or in a small saucepan over low heat until milk is warm) to 105 to 115° F. (Butter does not need to completely melt.
- Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
- Add in 1 1/2 cups all-purpose flour, whole white wheat flour, flaxseed meal and salt; mix with a a Danish dough whisk or wooden spoon until a dough begins to form.
- Add in sunflower seeds, sesame seeds and poppy seeds and gently mix into the dough. Add dough hook and knead about 6 or 7 minutes (or knead the dough with your hands for 10 minutes), adding additional all-purpose flour only if needed..
- Form dough into a ball and place in a large bowl that has been lightly coated with vegetable oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 60 to 90 minutes, or until doubled in size.
- Spray or grease an 8x4-inch loaf pan.
- After dough has risen, punch down and shape into an 8-inch long log; place in prepared pan, tucking the ends underneath.
- Cover the loaf with plastic wrap and a warm towel and allow it to rise again for about 60 to 90 minutes or until the loaf has risen about an inch above the brim of the pan.
- During the second rise, preheat oven to 350° F.
- Once it has risen, brush the top of the dough with the egg wash. (Refrigerate leftover egg wash for the next loaf of bread or use in scrambled eggs.)
- Sprinkle additional oats and sunflower seeds on top of the dough.
- Bake for 35 to 40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped; internal temperature should register at least 190°F.
- Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours.
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