This bread was in my “must bake” list since a lot time. I’ve always loved and enjoyed the seed studded breads from the bakeries.
I was waiting for the weather to be warmer so that the yeast could rise from its slumber faster and bubble well to give a much wanted perfect loaf. And now that we are in summers, the time is perfect for baking yeasted breads.
|A medley of seeds|
There is more to this bread. The melon seeds in the bread have been procured from the first melon of the season that we bought last week. I have memories of my grandmother meticulously cleaning the melon and water melon seeds, drying them and removing kernels. The dry seeds would be split open with a forceps and the kernels would be collected in a jar. In most of her recipes she would use them.
These days convenience rules us. Even if we have time, we do not have inclination for such jobs. I have always tried to follow the food practices of our ancestors. They were a lot more enlightened about food and health and their practices were in sync with nature.
This bread is special because I have worked hard to make it.
|First melon of the season!|
|Slices with home made Kiwifruit jam, Marmalade and Strawberry jam.|
WHOLE WHEAT SEED BREAD
2 ½ cups whole wheat flour
¼ cup sesame seeds
2 tablespoons flax seeds
2 tablespoons melon seeds
2 tablespoons water melon seeds
2 tablespoons poppy seeds
2 tablespoons honey
2 tablespoons butter (softened)
1 tablespoon brown sugar
1 teaspoon instant yeast
¾ teaspoon salt
1 cup water (some more while kneading)
2 tablespoons milk and ½ tablespoon sugar to brush the top of the bread.
Set oven temperature to 120 degrees C and timer to 15 minutes. Spread flax seeds, melon seeds, water melon seeds and sesame seeds on the baking try and toast till the seeds just start changing colour and a nice aroma emanates.
Mix whole wheat flour, butter, salt and yeast. Mix well.
Add honey and brown sugar to warm water and stir till sugar dissolves completely.
Add warm water mixture to flour. Knead well for 8 to 10 minutes till you get smooth dough. Add more warm water if needed.
Cover and let it rest for 10 minutes.
Knead the dough again for 5 to 6 minutes.
Turn dough out onto the work surface.
Add toasted seeds and a tablespoon of poppy seeds. Knead again and ensure that the seeds are evenly distributed.
Roll into a neat rectangle no wider than the loaf pan. Starting at the far end, roll the dough towards you keeping it tight. Pinch seams to seal.
Place the loaf in the greased loaf tin and cover it. Keep it for 1 hour or till double in size.
Spread some milk sugar mix with a brush and sprinkle the remaining poppy seeds.
Bake at 190 degrees C for 20 minutes or till the top turns golden and the bottom sounds hollow when tapped. Cover the bread with a foil after 15 minutes if the top has become too brown while baking.
Slice when cold.
Sending the bread to -Yeastspotting