KS Quotient
Fairly Easy: Lots of ingredients, but easily mixed. No hand-shaping.
Loaded with four kinds of seeds, four kinds of grain, almond butter, and honey, this high-fiber, protein-rich bread is one of the few in the book that may warrant a trip to the health food store. Not only are the seeds called for usually sold in bulk, which is most economical, but they are usually in demand and turn over rapidly there, which means they are likely to be very fresh.
The recipe also calls for unsalted toasted almond butter, which looks a bit like peanut butter, but is made with ground almonds. It boosts the protein and provides fat that helps keep the loaves moist and soft, while also lending a subtle nutty taste. Most health food stores (and some supermarkets) carry both raw and roasted almond butters, some salted, some not; choose unsalted butter that's made from roasted almonds for the most distinct flavor. (It usually has a darker color, but check the label to be sure.)
The two generous loaves are slightly sweet and moist from honey, compact, nubby from the seeds, and full-bodied enough that a slice or two makes a filling snack or substantial addition to a light meal.
Yield: 2 large loaves
4½ cups (22.5 ounces) unbleached white bread flour, plus more as needed
½ cup roasted, salted sunflower seeds
1/3 cup old-fashioned or quick-cooking (not instant) rolled oats
1/3 cup cooked (cooled) brown rice
¼ cup white or yellow cornmeal, preferably stone-ground
¼ cup millet seeds, plus 1 tablespoon for garnish
¼ cup sesame seeds, plus 1 tablespoon for garnish
2 tablespoons flax seeds, preferably golden
2½ teaspoons table salt
1¼ teaspoons instant, fast-rising, or bread machine yeast
2¼ cups ice water, plus more if needed
2/3 cup clover honey or other mild honey
½ cup unsweetened, unsalted toasted almond butter, stirred well before measuring if separated
Corn oil, canola oil, or other flavorless oil for coating dough tops
2 tablespoons Cornstarch Glaze, or 2 tablespoons liquid egg substitute for finishing loaf tops
First Rise In a very large bowl, thoroughly stir together the bread flour, sunflower seeds, oats, rice, cornmeal, ¼ cup each millet and sesame seeds, flax seeds, salt, and yeast until blended. In another bowl, stir together the water, honey, and almond butter until very well blended. Vigorously stir the mixture into the bowl with the flour, scraping down the sides and mixing just until very well blended. If the mixture is too dry to blend, add in just enough more ice water to facilitate mixing; don't over-moisten, as the dough should be fairly stiff. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, refrigerate for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
Second Rise Vigorously stir the dough, incorporating more flour to yield a hard-to-stir consistency if necessary. Cut the dough in half with well-oiled kitchen shears or a serrated knife, placing each portion in an oiled 9 x 5-inch loaf pan. Brush or spray the loaf tops with oil. Using an oiled rubber spatula or your fingertips, smooth out the tops and press the dough evenly into the pans. Generously and evenly brush each top with Cornstarch Glaze (or liquid egg substitute); immediately sprinkle ½ tablespoon of the sesame, then millet seeds, over each loaf. Using oiled kitchen shears or a serrated knife, cut a ½-inch-deep slash lengthwise down the loaf centers. Cover the pans with nonstick spray—coated plastic wrap.
Let Rise Using Any of These Methods For a 1½- to 2½-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 48 hours, then set out at room temperature. Continue the rise until the dough extends ½ inch above the pan rims.
Baking Preliminaries 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F.
Baking Reduce the temperature to 350°F. Bake on the lower rack for 45 to 50 minutes, until the loaves are well browned and firm on top. Cover the tops with foil and continue baking for 15 to 25 minutes, occasionally testing with a skewer inserted in the thickest part until it comes out with just slightly moist particles clinging to the bottom (or the center registers 208° to 210°F on an instant-read thermometer). Bake for 5 to 10 minutes more to ensure the centers are baked through. Let cool on wire racks for 15 minutes. Remove the loaves to cooling racks; let cool completely.
Serving and StoringThe loaves slice best when cool, but the bread is good served warm, at room temperature, or toasted. Cool completely before storing. Store airtight in plastic or foil. Store at room temperature for 2 to 3 days; freeze, airtight, for up to 2 months, then thaw, unwrapped, at room temperature.
