I made this last night, baked up into rolls, and I have exactly two left. These were excellent. I used bread flour, as typically Canadian flour has a higher gluten level than does US flour. Also, I used some extra sesame seeds, as I could not find the poppy seeds. I used dough cycle only and baked at 350 deg. for about 25 minutes. The dough was very easy to work with, the whole-wheat flour added substance and taste, and the end results were outstanding.
I love this recipe and already tried twice. The taste is great unfortunately the bread came out flat on top. It looks round and nice before it is done. The first one I did, the top actually sunken. So I thought I might have added too much salt as I accidentally added more then required. So tried the 2nd one today and it turned out flat again :(. No doubt the taste is great but does not look nice. <br/><br/>What do you think I have done wrong? Don't think it was caused by the yeast as I had just baked a multi Grain bread earlier and it turned out great.<br/><br/>Need your advise.
First you need to know that I am very new at all thing yeast. The ladies in the bread forum suggested I try this recipe because I'm not much interested in a white sandwich loaf. Well I couldn't be more pleased! This is so very close to a 'Good Hearth' bread that I pay $5 for at the bakery and I w3on't be doing that again anytime soon. This is so very good! I used the dough cycle of the bread machine and then a loaf pan. I will not post a picture because the pan was too small and I created the ugliest looking loaf you have ever seen. Tastes great though! The only change I made was to add about 1/8th cup of roughly chopped Pumkin seeds and I was very please with that addition. I may reduce the poppy seeds next time because I found it a little gritty but this recipe is a winner! Thank you for posting. .