July 05, 2006

CRANBERRY VANILLA SEED BREAD

CRANBERRY VANILLA SEED BREAD

(from my friend Marcia)

In Bosch with dough hook:

6 cups warm water

2/3 cup canola oil

2/3 cup honey

3 Tbsp vanilla

3 Tbsp SAF Instant Yeast

3 Tbsp dough enhancer

2 Tbsp sea salt

2 cups high gluten bread flour

6 cups freshly ground flour

2 � cups seed mix

2 � cups dried cranberries

Mix thoroughly. Continue adding enough whole wheat flour until the dough begins to pull away from the sides of the bowl. The dough will be coming clean from the bottom of bowl and is still sticky at this point. Knead for 7 minutes on speed 1, or until gluten is developed . ( If dough is too stiff, add back in few Tbsp of water, or if dough is too soft add little white flour.)

Spray bread pans with Pam. Shape into 5 loaves. Cover with light towel and let rise until dough is about 2� above rim of pan (approx. 30-40 min.). Bake in pre-heated oven 30 minutes at 350.

Cool on cooling racks. The bread freezes nicely for a month.

SEED MIXTURE;

2 cups pumpkins seeds

2 cups sunflower seeds

2 cups sesame seeds

2 cups sliced almonds

1 cup flax seeds

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