Cracked Pepper Seed Bread
- Ready In:
- 3hrs 40mins
- Ingredients:
- 11
- Yields:
-
2 loaves
ingredients
- 2 1⁄4 teaspoons dry yeast, 1 package
- 2 cups warm water (100 to 110 Fahrenheit)
- 1⁄4 cup honey
- 1 tablespoon canola oil
- 1 1⁄2 teaspoons salt, divided
- 5 1⁄4 cups bread flour, divided (~25 ounces)
- 1⁄2 cup wheat bran
- 5 tablespoons sunflower seeds, divided
- 2 1⁄4 teaspoons cracked black peppercorns, divided
- 2 1⁄4 teaspoons cracked green peppercorns, divided
- 1 large egg, beaten
directions
- Cooking time includes rising time, more like 2 hours, 45 minutes or there about.
- Dissolve yeast with 2 cups of warm water in a large bowl allow to stand 5 minutes. Add honey, oil and 1/2 teaspoon salt, stirring with a whisk.
- Lightly spoon flour into dry measuring cups, level with a knife. Add 3 cups flour and bran to yeast mix, stir until combined (if you are still using a whisk at this point, switch to a sturdy spoon or better yet your hands- sprayed with cooking spray to avoid everything getting stuck to your hands). Cover and put in a warm, draft free place, for about 1 hour or until small bubbles appear on the surface.
- Add remaining 1 teaspoon salt, 2 cups flour, 1/4 cup sunflower seeds 1/4 cup sesame seeds, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons black peppercorns stir until dough forms(if you are still using a whisk at this point, switch to a sturdy spoon or better yet your hands- sprayed with cooking spray to avoid everything getting stuck to your hands).
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add remaining flour 1 teaspoon at a time to prevent dough from sticking to hands the dough should feel tacky. I find spraying my hands with the cooking spray helps prevent sticking to the hands as well.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts for 45 minutes or until doubled in size. (press 2 fingers into dough, if indention remains the dough has risen enough). Punch down, cover and allow to rest for 5 minutes.
- Divide dough in half, place each one in a loaf pan coated with cooking spray. Cover and let rise again, in a warm place free from drafts for 45 minutes or until double in size.
- Preheat oven to 400 degrees Fahrenheit.
- Brush loaf tops with egg, springke with remiaing sunflower seeds, sesame seeds and 3/4 teaspoon black peppercorns and 3/4 teaspoon green peppercorns (I would use less peppercorns when making again).
- Bake at 400 degrees Fahrenheit for 35 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove loaves from pans and cool on wire racks.
- Cooking Light recommends cutting each loaf into 8 slices, I found this to be rather thick, and sliced thinner.
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RECIPE SUBMITTED BY
Husband and I have been married for a whole year and counting. I work for a local municipality as a GIS Technician (Geographic Information Systems- GIS- its like Google earth on steroids). I've got lots of cook books mostly so that I can flip through them and then make something up. I don't do realllly well at following recipe directions, I like to alter them and make stuff up as I go. Occasionally it doesn't turn out too well but most of the time I do OK.
I have a great passion for things spatially related, which is how I ended up a Geographer. I think we should all be able to find our own state on a U.S. map- at a minimum. Also that everyone should be able to cook at least a few simple meals not only to sustain themselves but you do need to occasionally impress someone.