Chock full of whole grains and seeds, this hearty loaf is sure to become a staple in your household.
1/2 cup (125 mL) millet
1/2 cup (125 mL) amaranth
1/2 cup (125 mL) raw pumpkin seeds
2 Tbsp (30 mL) poppy seeds
2 Tbsp (30 mL) flaxseeds
1/4 cup (60 mL) sunflower seeds
1/2 cup (125 mL) rolled oats
1/2 cup (125 mL) rolled kamut or rolled buckwheat
4 1/2 cups (1.125 L) room temperature water, divided
1 1/2 Tbsp (22 mL) active dry yeast
2 Tbsp (30 mL) honey
2 cups (500 mL) unbleached all-purpose flour
4 1/2 cups (1.125 L) whole wheat flour, divided, plus extra for kneading
1/4 cup (60 mL) extra-virgin olive oil, plus extra
2 tsp (10 mL) salt
1 free-range egg, beaten with 2 Tbsp (30 mL) water, to create egg wash
1 Tbsp (15 mL) oat bran (optional)
The day before: in large container with lid, stir together millet, amaranth, pumpkin seeds, poppy seeds, flaxseeds, sunflower seeds, oats, and kamut with 1 1/2 cups (350 mL) water. The water will just cover the grains and seeds slightly. Cover and leave at room temperature overnight.
The next day: warm remaining 3 cups (750 mL) water to lukewarm, about 90 F (32 C). Stir in yeast and honey and set aside for 5 minutes, allowing yeast to bloom. (If mixture does not become frothy like the head on a beer, the yeast may be inactive, and you will need to repeat this step with a new pack of yeast.)
In large bowl, add yeast mixture and stir in all-purpose flour and 2 cups (500 mL) whole wheat flour, 1 cup at a time, stirring well with wooden spoon after each addition. The mixture should now resemble thick mud. Stir dough, plunging spoon into batter and bringing it up above the surface, pulling dough in a circular motion until very smooth, about 5 minutes. Cover with towel and set aside in warm spot to rise for 45 minutes.
Uncover dough, pour oil over, and sprinkle with salt. With wooden spoon, fold dough from sides in toward the centre, until oil and salt are fully incorporated. Fold in soaked grain and seed mixture. Start adding remaining 2 1/2 cups (625 mL) whole wheat flour, about 1/2 cup at a time until incorporated, folding as before. Turn dough out onto work surface that has been dusted with some whole wheat flour and let sit for 5 minutes. Knead dough, adding more flour as necessary to prevent sticking, until smooth, about 8 to 10 minutes.
Lightly oil large bowl. Transfer dough to bowl and turn to coat lightly in oil. Cover with towel and let rise again in warm spot until doubled in size, about 1 hour.
Punch down dough; cover and let rise again another hour.
Meanwhile, preheat oven to 350 F (180 C) and lightly oil two 9 x 5 x 3 in (2 L) loaf pans.
Turn dough out onto lightly floured work surface and cut into two equal pieces. Working with one ball of dough at a time, knead 5 or 6 times. Roll into a log about the length of loaf pan. Pinch together seams and place seam side down in prepared pan, pressing down gently to fill pan. Repeat with remaining dough. Cover again with towel and let rise 30 minutes.
Cut slit about 1/2 in (1 cm) deep into top of each loaf, lightly brush with egg wash, and sprinkle with oat bran, if desired. Bake until bread is deep golden brown and sounds hollow when tapped, about 50 to 60 minutes. Remove bread from pans immediately and place to cool completely on wire rack before cutting.
Makes 2 loaves, about 26 slices.
Each slice contains: 207 calories; 7 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 34 g carbohydrates (2 g sugars, 5 g fibre); 184 mg sodium
source: "Homemade Bread", alive #363, January 2013
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Combine pizza and taco night by firing up the grill. Sweet flame-licked onions, melty cheese, fiery salsa, hearty beans, and crispy flatbread crust all marry well in a no-fuss pizza that comes together fast enough to work within the confines of the weekday time crunch. Set up a work area near the grill so you have all your toppings within easy reach and ready to go. You can also use large Middle Eastern-style pitas for your base. Using store-bought pizza dough? If you want to go more traditional and use pizza dough, you can certainly stick with the grill. Stretch or roll pizza dough (about 1 lb/450 g) to roughly 1/2 in (1.25 cm) thick. It need not be perfectly round or square; it just has to be even thickness. Preheat grill to medium using indirect heat (for a gas grill, leave one burner off; for a charcoal grill, shovel coals onto one side of the grill) and lightly oil grill grates. Brush one side of dough with oil, then place on grill in an area not directly over the heat, oil side down. Once dough is lightly charred and just barely set, about 1 to 2 minutes, use pizza peel or big, flat spatula to transfer it to a work surface, grilled side up. Apply toppings and return pizza to indirect heat. Close grill lid, and heat until edges of crust are crispy and cheese has melted, 5 to 7 minutes.
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