Trying new recipes -- Eating Well's Seeded Whole-Grain Quick Bread

The Sept/Oct 2016 issue of Eating Well just arrived and the minute I saw their recipe for Seeded Whole-Grain Quick Bread, I knew that I'd have to try it sooner or later.

 I am definitely attracted to recipes that contain an abundance of seeds (nuts, too), and this one not only looked interesting but offered a nutritional boost as well. Eating Well advised, "Swap out your regular whole-wheat toast for a lice of this super-ssdy load—you'll get three times the protein and fiber and keep hunger at bay until lunchtime."

My analysis: The bread was a little crumbly but I loved all the seeds and oats, too. Unlike most quick bread, this on contains only two tablespoons of honey (or maple syrup). That's good but I thought it needed either honey or preserves to balance the flavor of the toasted bread. And, the toasted bread was definitely better than its untoasted counterpoint. Overall, it's was quick to make and a nice alternative to my usually toasted bread. And, yes, I'd make it again.

Eating Well's Seeded Whole-Grain Quick Bread     Makes 1 loaf
1/3 cup unsalted sunflower seeds
1/3 cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups buttermilk
1 cup rolled oats (old-fashioned oats)
1/2 cup extra-virgin olive oil or avocado oil
2 tablespoons honey or pure maple syrup

1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
2. Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring until lightly brown and starting to pop, 5 to 7 minutes. 
   
3. Reserve 2 tablespoon of the seed mixture in a small bowl
4. Transfer the remaining seeds to a large bowl; add flour, baking powder, baking soda and salt to the seeds and whisk to combine.
   
5. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup).
   
6. Pour the we ingredients into the dry ingredients; stir and fold together until combined. 
   
7. Scraped the batter into the prepare pan. Sprinkle with the reserved seeds.
   
8. Bake until golden born and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
   
9. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.
   


1 slice contains: Cal 540 / Fat 20g (Sat 3g) / Chol 57mg / Carbs 32g / Total Sugars 6 g (added 3g) / Protein 10 g / Fiber 5g / Sodium 418mg / Potassium 249mg

Recipe without photos . . .
Eating Well's Seeded Whole-Grain Quick Bread     Makes 1 loaf
1/3 cup unsalted sunflower seeds
1/3 cup unsalted pumpkin seeds
3 tablespoons flaxseed
3 tablespoons sesame seeds
2 cups white whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1 1/2 cups buttermilk
1 cup rolled oats (old-fashioned oats)
1/2 cup extra-virgin olive oil or avocado oil
2 tablespoons honey or pure maple syrup

1. Preheat oven to 350°F. Coat a 9 x 5-inch loaf pan with cooking spray.
2. Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring until lightly brown and starting to pop, 5 to 7 minutes. 
3. Reserve 2 tablespoon of the seed mixture in a small bowl
4. Transfer the remaining seeds to a large bowl; add flour, baking powder, baking soda and salt to the seeds and whisk to combine.
5. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup).
6. Pour the we ingredients into the dry ingredients; stir and fold together until combined. 
7. Scraped the batter into the prepare pan. Sprinkle with the reserved seeds.
8. Bake until golden born and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes.
9. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.

Cal 540 / Fat 20g (Sat 3g) / Chol 57mg / Carbs 32g / Total Sugars 6 g (added 3g) / Protein 10 g / Fiber 5g / Sodium 418mg / Potassium 249mg

Multigrain Rolls/Buns -- filled with seeds, grains, whole wheat flour & more

I'm getting ready for my high school class reunion and need buns to serve with pulled pork. Previously, I've made Potato Puff Rolls and Hawaiian Rolls and had every intention of purchasing a multigrain roll for the third option . . . but I couldn't find what I wanted so it was back to the kitchen. And, that's fine as Barry was trimming and browning the pork that we'll slow-bake tomorrow in pork stock. 

I adapted a King Arthur recipe for slider buns, that I had made before, to create the recipe that follows . . .

Multigrain Rolls/Buns      Makes 20

1 ½  cups water heated to 120°  4 tablespoons softened butter 2 large eggs ½  cup granulated sugar 2 ½ teaspoons salt 2 tablespoon instant yeast About 1/4 cup+ grain flakes (I used a combination of rye and barley flakes which are similar in appearance to rolled oats; these flakes were purchased at Glenn's Bulk Food near Hutchinson, Ks; if unavailable, use rolled oat -- either old-fashioned or quick) 2 tablespoons flax seeds 2 tablespoon sunflower seeds  About 7 cups (more or less) flour -- a combination of all-purpose (about 5 cups) + 1 cup whole wheat + 1 cup bread flour . . . or any combination you prefer                             Toppings 1 egg mixing with about a tablespoon of water A mixture of seeds (about 3 to 4 tablespoons+ total) -- rye & barley flakes or oatmeal, flax seeds, sunflower seeds  Add roll ingredients — water through sunflower seeds + 2 cups flour   and mix (using the flat blade) in a Kitchen-Aid mixer. Add about 2 to 3 cups more of the flour . . . about ½ cup at a time. Once mixed, change to the dough hook and knead until dough is smooth and not sticky, adding more flour as needed — dough should pull away from the sides of the bowl and form a cohesive mass.  Add dough to a bowl that has been drizzled with vegetable oil, turn and then cover with a towel; let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. (For a faster rise, add to a warm oven set on low (about 190°). Gently deflate the dough. Using a bench knife (dough cutter) or a knife, divide dough into 20 pieces (each weighing approximately 2 ½  oz.). Shape dough into balls and place on a silicon-lined baking sheet (or use parchment paper that has been sprayed with pan release). Using your hand, slightly flatten balls of dough. Brush rolls with egg mixture and sprinkle on seed mixture. Again, use your hand to lightly press seed into dough. Cover and let rise about an hour.  Preheat oven to 375°. Bake the buns for 10 to 12 minutes, until they’re a light golden brown; when tapped on the bottom, they should sound hollow if baked through. Remove them from the oven, and cool on a rack. Recipe without photos . . . Multigrain Rolls/Buns      Makes 20 1 ½  cups water heated to 120°  4 tablespoons softened butter 2 large eggs ½  cup granulated sugar 2 ½ teaspoons salt 2 tablespoon instant yeast About 1/4 cup+ grain flakes (I used a combination of rye and barley flakes which are similar in appearance to rolled oats; these flakes were purchased at Glenn's Bulk Food near Hutchinson, Ks; if unavailable, use rolled oat -- either old-fashioned or quick) 2 tablespoons flax seeds 2 tablespoon sunflower seeds  About 7 cups (more or less) flour -- a combination of all-purpose (about 5 cups) + 1 cup whole wheat + 1 cup bread flour . . . or any combination you prefer                             Toppings 1 egg mixing with about a tablespoon of water A mixture of seeds (about 3 to 4 tablespoons+ total) -- rye & barley flakes or oatmeal, flax seeds, sunflower seeds  Add roll ingredients — water through sunflower seeds + 2 cups flour   and mix (using the flat blade) in a Kitchen-Aid mixer. Add about 2 to 3 cups more of the flour . . . about ½ cup at a time. Once mixed, change to the dough hook and knead until dough is smooth and not sticky, adding more flour as needed — dough should pull away from the sides of the bowl and form a cohesive mass.  Add dough to a bowl that has been drizzled with vegetable oil, turn and then cover with a towel; let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. (For a faster rise, add to a warm oven set on low (about 190°). Gently deflate the dough. Using a bench knife (dough cutter) or a knife, divide dough into 20 pieces (each weighing approximately 2 ½  oz.). Shape dough into balls and place on a silicon-lined baking sheet (or use parchment paper that has been sprayed with pan release). Using your hand, slightly flatten balls of dough. Brush rolls with egg mixture and sprinkle on seed mixture. Again, use your hand to lightly press seed into dough. Cover and let rise about an hour.  Preheat oven to 375°. Bake the buns for 10 to 12 minutes, until they’re a light golden brown; when tapped on the bottom, they should sound hollow if baked through. Remove them from the oven, and cool on a rack.

Almost No-Knead Walnut and Rosemary Bread

Same bread as before (Almost No-Knead Bread) but with a slightly different twist:

Almost No-Knead Walnut and Rosemary Bread

2 1/2  cups all-purpose flour

1/2 cup whole wheat white flour

1½ teaspoons salt

¼  teaspoon instant or rapid-rise yeast

¾  cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer 

1 tablespoon distilled white vinegar

1/2 cup chopped walnuts

1 tablespoon chopped fresh rosemary

Vegetable oil spray

1. Mix the flour, salt, and yeast together in a large bowl.
   
2. Add the water, beer and the vinegar. Using a rubber spatula, fold the mixture, scraping up the dry flour from the bottom of the bowl, until a shaggy bowl forms.
   
3. Stir in the walnuts and rosemary.
   
4. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
5. Lay an 18x12-inch sheet of parchment paper on the counter and spray it with the vegetable oil spray.
   
6. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper and spray the surface of the dough with the vegetable oil spray. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
8. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot. Lightly flour the top of the dough and using a sharp knife or a razor blade, make one 6” long, ½” deep slit along the top of the dough.
   
9. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
   

Other No-Knead Bread recipes:
Other Almost No-Knead breads include:
Almost No-Knead Bread (basic loaf)
Almost No-Knead Cranberry-Pecan Bread
Almost No-Knead Oat Bread

Recipe without photos . . .

Almost No-Knead Walnut and Rosemary Bread

2 1/2  cups all-purpose flour

1/2 cup whole wheat white flour

1½ teaspoons salt

¼  teaspoon instant or rapid-rise yeast

¾  cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer 

1 tablespoon distilled white vinegar

1/2 cup chopped walnuts

1 tablespoon chopped fresh rosemary

Vegetable oil spray

1. Mix the flour, salt, and yeast together in a large bowl.
2. Add the water, beer and the vinegar. Using a rubber spatula, fold the mixture, scraping up the dry flour from the bottom of the bowl, until a shaggy bowl forms.
3. Stir in the walnuts and rosemary.
4. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
5. Lay an 18x12-inch sheet of parchment paper on the counter and spray it with the vegetable oil spray.
6. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper and spray the surface of the dough with the vegetable oil spray. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
8. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot. Lightly flour the top of the dough and using a sharp knife or a razor blade, make one 6” long, ½” deep slit along the top of the dough.
9. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.

Multigrain goodness . . . Seven Grain Bread

Even before multi-grain breads were popular, Pauline Sims shared this recipe with me. The seven grains create a hearty, compact and dense bread that is full of  texture and flavor. Great for toast  especially with Crabapple Jelly.

Seven Grain Bread   Makes 3 standard sized loaves

¾ stick (6 tablespoons) butter

⅓ cup honey

2 cups scalded milk (heat to about 150°)

1 tablespoon salt

3 ½ cups whole wheat flour (I often use part white whole wheat flour which helps gives a higher volume & less dense bread than regular whole wheat flour; like regular whole wheat, it boosts the nutritional value of the bread)

½ cup cracked wheat (bulger may be used if cracked wheat is not available)

½ cup wheat bran (oat bran may be substuited if wheat bran is not available)

¼ cup sesame seeds

⅓ cup soy flour (if you can’t find this, use additional whole wheat or all-purpose flour in its place)

2 cups old-fashioned oats (uncooked)

⅓ cup sunflower seeds 

Cut up butter; put into large bowl with honey and scalded milk. 

Add the remaining ingredients (salt to sunflower seeds) and beat well. Cool 10 minutes.

Mix in another small bowl and let stand until foamy, then beat into above batter:

     ⅔ cup warm water (110°)

     Pinch of granulated sugar

     Pinch of ground ginger

    1 (¼ oz.) pkg. active dry yeast (or scant 1 tablespoon)

The yeast mixture is beginning to bubble.

I use the flat blade of the Kitchen Aid mixer for the initial mixing (above) but then change to the dough hook (below).

The original recipes then says to now add . . . 2 ½ to 3 cups all-purpose flour. However, I never need this much, so add just enough all-purpose flour to create a kneadable and soft dough; avoid adding too much flour at this point (amount may vary due to protein content of the flours used in this recipe &/or the level of humidity).

Knead 10 minutes (won’t be smooth and satiny as is typical of other kneaded doughs).

Oil the suface of the dough; then cover and let rise until double in bulk (1½ hours). 

Kneaded dough just added to the bowl.

Expanded dough after 1 1/2 hour rise time.

Divide dough into thirds and form into loaves, pulling seams to underside of loaves.

I use a Bench Knife to divide the dough into thirds.

Flatten and roll each piece of dough.

Roll up dough, pulling seam to underneath side of loaf.

Place shaped loaves (seam side down) in three well greased loaf pans. 

Cover and let rise again, for about 30 to 40 minutes or until loaves have about doubled in bulk. Then, cut slashes in tops of loaves.

Bake in a preheated 350° oven for 30 to 35 minutes or until golden brown and hollow sounding when tapped.

Recipe without photos . . .

Seven Grain Bread       Makes 3 standard sized loaves

¾ stick (6 tablespoons) butter

⅓ cup honey

2 cups scalded milk (heat to about 150°)

1 tablespoon salt

3 ½ cups whole wheat flour (I often use part white whole wheat flour which helps gives a higher volume & less dense bread than regular whole wheat flour; like regular whole wheat, it boosts the nutritional value of the bread)

½ cup cracked wheat (bulger may be used if cracked wheat is not available)

½ cup wheat bran (oat bran may be substuited if wheat bran is not available)

¼ cup sesame seeds

⅓ cup soy flour (if you can’t find this, use additional whole wheat or all-purpose flour in its place)

2 cups old-fashioned oats (uncooked)

⅓ cup sunflower seeds 

Cut up butter; put into large bowl with honey and scalded milk. 

Add the remaining ingredients (salt to sunflower seeds) and beat well. Cool 10 minutes.

Mix in another small bowl and let stand until foamy, then beat into above batter:

     ⅔ cup warm water (110°)

     Pinch of granulated sugar

     Pinch of ground ginger

    1 (¼ oz.) pkg. active dry yeast (or scant 1 tablespoon)

The original recipes then says to add . . . 2 ½ to 3 cups all-purpose flour. However, I never need this much, so add just enough all-purpose flour to create a kneadable and soft  dough; avoid adding too much flour at this point (amount may vary due to protein content of the flours used in this recipe &/or the level of humidity)

Knead 10 minutes (won’t be smooth and satiny as is typical of other kneaded doughs).

Oil the suface of the dough; then cover and let rise until double in bulk (1½ hours). 

Divide dough into thirds and form into loaves, pulling seams to underside of loaves.

Place shaped loaves (seam side down) in three well greased loaf pans. 

Cover and let rise again, for about 30 to 40 minutes or until loaves have about doubled in bulk. Then, cut slashes in top of loaves.

Bake in a preheated 350° oven for 30 to 35 minutes or until golden brown and hollow sounding when tapped.

No-Knead Walnut-Rosemary Bread - easy, healthy

     This is a variation of a no-knead, slow-rise, no-fuss bread created by Jim Lahey, founder of Sullivan Street Bakery in New York. His ideas about bread making toss traditional thinking aside, and have spawned a lots of variations and adaptations.

     Cool water, rather than warm, is used to bloom the yeast; there is no kneading – just mix the dough and then refrigerate, preferably for 18 hours. The shaped dough is then allowed to rise and then baked in a covered casserole dish.

     It is definitely not your grandmother’s bread and it is best eaten immediately, but it is a nice variation for those who like homemade bread.

This is an adaptation of Lahey’s recipe, one created by Sara Moulton. 

Sara Moulton's No-Knead Walnut-Rosemary Bread 

No-Knead Walnut-Rosemary Bread   Makes 1 loaf (10 servings)

½ cup (50g) coarsely chopped walnuts

2 cups (266g) bread flour

1 cup (133g) whole-wheat flour

1¼ teaspoons (8g) table salt

¾ teaspoon (2g) instant or rapid-rise yeast

2 tablespoons (6g) chopped rosemary

1  ⅓  cups (350g) cool water (55-65°)

Additional flour, wheat bran or cornmeal, for dusting

1. Heat the oven to 350°. Place the walnuts in a shallow baking dish, then place in the oven on the middle shelf to toast 10 to 12 minutes. Set aside to cool.
   
2. Once the nuts are cooled, in a medium bowl stir them together with both flours, salt, yeast and rosemary.
   
3. Add the water and stir briefly with a wooden spoon or your hands, just until the dough is barely mixed, about 30 seconds. The dough should be quite wet and tacky. If it is not, add 1 to 2 tablespoons more water.
   
4. Cover the bowl and let it rise at room temperature for 12 to 18 hours, or until it is more than double in bulk.
   
5. After the dough has risen, generously sprinkle a work surface with flour and gently, with the help of a plastic bench scraper, scoop out the dough onto the counter.
6. Working very quickly, with floured hands, fold the dough inward to the center on all sides to form a seam. Turn the dough over to form a round with the seam on the bottom. Generously sprinkle a clean kitchen towel with flour. Lay the towel flat on the counter and set the dough on top, seam down. Sprinkle the top of the dough lightly with flour and loosely fold the ends of the towel over the dough.
   
   
   

   

   (I varied the last part of step 6 by placing the shaped dough on a silicon mat, and then covered the dough with a cotton towel.)

7. Let the dough rise in a warm place for 1 to 2 hours, or until almost doubled in bulk. You will know it is ready when you poke the dough and it holds your imprint. If the dough bounces back, it is not ready.
8. About 30 minutes before you think the dough is ready, heat the oven to 475°. Put a rack in the lower third of the oven and place a covered 4½- to 5½-quart casserole dish in the oven to heat. (I used a black cast iron Dutch oven.)
9. When the dough has risen, carefully remove the casserole dish from the oven and remove the lid. With the aid of the tea towel (silicon mat in my case), flip the dough gently, seam side up, into the casserole dish, put the lid on and return it to the oven.
10. Bake for 30 minutes. Carefully remove the lid and bake until the bread has browned nicely, another 15 to 30 minutes.
11. Remove the casserole dish from the oven and use a spatula or dish towel to transfer the bread carefully to a rack to cool completely before slicing.
    

Recipe without photos . . .

No-Knead Walnut-Rosemary Bread   Makes 1 loaf (10 servings)

½ cup (50g) coarsely chopped walnuts

2 cups (266g) bread flour

1 cup (133g) whole-wheat flour

1¼ teaspoons (8g) table salt

¾ teaspoon (2g) instant or rapid-rise yeast

2 tablespoons (6g) chopped rosemary

1  ⅓  cups (350g) cool water (55-65°)

Additional flour, wheat bran or cornmeal, for dusting

1. Heat the oven to 350°. Place the walnuts in a shallow baking dish, then place in the oven on the middle shelf to toast 10 to 12 minutes. Set aside to cool.
2. Once the nuts are cooled, in a medium bowl stir them together with both flours, salt, yeast and rosemary.
3. Add the water and stir briefly with a wooden spoon or your hands, just until the dough is barely mixed, about 30 seconds. The dough should be quite wet and tacky. If it is not, add 1 to 2 tablespoons more water.
4. Cover the bowl and let it rise at room temperature for 12 to 18 hours, or until it is more than double in bulk.
5. After the dough has risen, generously sprinkle a work surface with flour and gently, with the help of a plastic bench scraper, scoop out the dough onto the counter.
6. Working very quickly, with floured hands, fold the dough inward to the center on all sides to form a seam. Turn the dough over to form a round with the seam on the bottom. Generously sprinkle a clean kitchen towel with flour. Lay the towel flat on the counter and set the dough on top, seam down. Sprinkle the top of the dough lightly with flour and loosely fold the ends of the towel over the dough. (I varied the last part of this step by placing the shaped dough on a silicon mat, and then covered the dough with a cotton towel.)
7. Let the dough rise in a warm place for 1 to 2 hours, or until almost doubled in bulk. You will know it is ready when you poke the dough and it holds your imprint. If the dough bounces back, it is not ready.
8. About 30 minutes before you think the dough is ready, heat the oven to 475°. Put a rack in the lower third of the oven and place a covered 4½- to 5½-quart casserole dish in the oven to heat. (I used a black cast iron Dutch oven.)
9. When the dough has risen, carefully remove the casserole dish from the oven and remove the lid. With the aid of the tea towel (silicon mat in my case), flip the dough gently, seam side up, into the casserole dish, put the lid on and return it to the oven.
10. Bake for 30 minutes. Carefully remove the lid and bake until the bread has browned nicely, another 15 to 30 minutes.
11. Remove the casserole dish from the oven and use a spatula or dish towel to transfer the bread carefully to a rack to cool completely before slicing.