Ingredients for the Baker's Yeast Bread (makes 1 loaf)
- 316 g bread flour
- 42.5 g whole wheat flour
- 14 g sesame seeds
- 14 g poppy (the recipe omits this but rather doubles the sesame seeds)
- 14 g flax seeds (I lightly toasted these, even though the recipe does not)
- 14 g sunflower seeds (lightly toasted)
- 14 g hulled millet (this is not in the recipe, I added it)
- 14 g toasted pumpkin seeds
- 8.5 g salt
- 7 g dry active yeast
- 170 g water, warm (approximately 95 degrees F)
- 85 g nonfat milk, warm (approximately 95 degrees F)
- 28.5 g honey (1.5 tablespoons)
- Extra millet, poppy seeds and sunflower seeds for sprinkling over the top.
- Measure all the ingredients into a the bowl of a stand mixer.
- Mix with the paddle attachment until the dough comes together. It should be slightly sticky.
- Let the dough rest for 5 minutes.
- Use the bread hook and mix for 4 minutes.
- Remove the dough from the bowl and fold a few times for good measure. Then put in the refrigerator.
- Take the dough out of the refrigerator. Just over two hours before baking.
- Turn it on to a floured surface
- Shape it:
- Separate the dough into three equal pieces
- Roll these pieces between the hands into ropes about 15 inches long.
- Braid the loaf from the middle to the exterior.
- Turn the braid onto its side and bring the two ends together. Pinch them together.
- Fold the braided ring such that the pinched-together portion is on the bottom. Place it in an oiled loaf pan (mine was oiled and then floured, but i don't think the flouring was necessary).
|Sourdough, just placed in the baking pan|
- Let is rest for 1.5 to 2 hours at room temperature (about 75 degrees F) or until the dough feels light and puffy to the touch.
|Baker's Yeast, during the second rise|
|Baker's yeast at the end of the second rise|
- Bake at 350 degrees F (325 degrees F convection) for 50 minutes. I baked mine at 300 degrees F convection per the instructions, but I had to extend the baking time immensely and so I think baking them at a higher temperature is better.
|Baker's Yeast out of the oven|
|Baker's Yeast, side view|
|Baker's Yeast, on cooling rack|
|Baker's yeast, crumb|