Freshly baked bread is one of the great joys of the kitchen. To get a beautiful dark brown colour this recipe uses molasses, and that toothsome texture comes from seeds and oats. Slather with butter, jam or top with cheese for a perfect dinner.
Makes 2 loaves
2½ cups (625 ml) all-purpose flour, plus 1 tablespoon (15 ml)
2 cups (500 ml) whole wheat flour
1 cup (250 ml) dark rye flour
1 cup (250 ml) barley flour
1 cup (250 ml) rolled oats, plus 1 tablespoon
1 teaspoon (5 ml) sugar
1 tablespoon (15 ml) dried yeast
¾ cup (180 ml) molasses
2 teaspoons (10 ml) salt
3 cups (750 ml) warm water
5 tablespoons (75 ml) pumpkin seeds, plus 1 tablespoon (15 ml)
5 tablespoons (75 ml) sunflower seeds, plus 1 tablespoon (15 ml)
In a large bowl, mix all-purpose flour, rye flour, barley flour, rolled oats, sugar, yeast, molasses and salt. Make a well in the centre and add water gradually bringing flour from sides toward the centre. On a floured surface, knead dough for 5 minutes. Add pumpkin seeds and sunflower seeds and knead for a further 3 minutes until dough is elastic. Place in a clean bowl. Cover and let rise in a warm place until doubled, about 1- ½ hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two large well greased loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Mix additional all-purpose flour with 1 tablespoon water. Brush on each loaf. Mix together additional seeds and rolled oats. Sprinkle mixture evenly on each loaf.
Bake at 375°F (190°C) for 45-60 minutes or until golden brown and bread sounds hollow when tapped. Let cool in pans for 5 minutes. Remove from pans to wire racks to cool.
This original recipe article first appeared in the Fall 2017 issue of City Style and Living Magazine.
Don’t Forget to Follow City Style and Living on Social Channels: Instagram, Twitter, Facebook, Pinterest.