Jun 14, 2009

Crown Loaf

This is beautiful bread and a healthy one at that. A key to make this bread is that the dough must remain sticky; do not be tempted to add extra flour. If you rather use your own combination of seeds go ahead. All kinds of seeds, seasonings and nuts work well with this recipe.

4 cups whole-wheat flour plus 2 tablespoons
2 teaspoons salt
1 tablespoon instant yeast
1-1/4 cups lukewarm water (may need more)
3 tablespoons honey
2 tablespoons plus 3 teaspoons sunflower oil
2 tablespoons nigella seeds
2 tablespoons sesame seeds
2 tablespoons Italian seasoning

1. In a large mixing bowl, add flour, salt, and yeast, Add honey, oil and warm water. Mix well. Mix to form soft dough, you want this dough to be somewhat sticky, add a bit more water if needed to get that sticky consistency. Knead for 10 minutes. In a large bowl, add 1 teaspoon oil. Place dough into bowl, cover and sit in a warm area for 1-1/2 hours.

2. Place dough on working surface and flatten (about 1 inch thickness). Shape into a round then cut into 8 wedges. Roll each wedge into a ball. With a pastry brush, lightly brush balls all over with 2 teaspoons oil. Roll 2 balls in nigella, 2 in sesame, 2 in seasoning and 2 in flour. Grease 9 inch round pan and place dough inside. Cover with towel and place in warm area until needed.

3. Preheat oven to 450 F. When oven has heated place bread, allow to cook 10 minutes then lower heat to 400 F and cook for a remaining 20 minutes.

Yields: 8 servings.

3 fabulous comments:

meeso said...

Great bread, looks good!

Fearless Kitchen said...

This is a great-looking bread - a real crowd-pleaser!

Arlette said...

Hello my dear,

your bread looks delicious...