Soy Enriched 7 Grain Country Loaf

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This bread makes great sandwiches, and since there is no oil in the recipe, it makes exceptionally crispy toast or grilled sandwiches.
Recipe By: Stone-Buhr Flour
  • PrepN/A |
  • TotalN/A |
  • ServesN/A

Ingredients

  • Sponge:
    • 2 Tbsp brown sugar
    • 2 tsp active dry yeast
    • 1 cup Stone-Buhr whole wheat flour
    • 1 1/2 cups warm water
    • 1 cup Stone-Buhr unbleached white bread flour
    • 1 1/4 tsp salt
    • 1/3 cup Next Soy low-fat soy flour
    • 1/3 cup 7-grain cereal
    • 1 cup Stone-Buhr unbleached white bread flour,
    • 2 Tbsp flax seeds plus extra for kneading and shaping
    • 1/3 cup sunflower seeds

Instructions

Sponge:
In a large bowl, dissolve yeast in water. Add sugar and both flours. Beat well. Cover and sit at room temperature for 1 1/2 to 2 hours. It will be very spongy. (For more flavor, you may refrigerate it overnight. The next day, bring the sponge to room temperature for about one hour, then continue).

Dough:
Add all of the ingredients except the white flour to the sponge. Mix well with a wooden spoon. Gradually add the white flour.When the dough gets too hard to mix, scrape it onto a lightly floured board and knead 8 to 10 minutes, adding more flour as needed to get a smooth elastic dough. Transfer dough to a lightly oiled bowl
and turn to coat. Cover with plastic and let it sit at room temperature until doubled, about 1 to 1 1/2 hours.

Turn out dough onto a lightly floured board, divide in 1/2. Roll each piece into a 16-inch rope. Lay ropes side by side and twist together to form a compact two-rope braid. Pinch ends and tuck under to form a 12-inch loaf. Roll heavily in flour, and place on a lightly oiled sheet that has been sprinkled with corn meal. Cover with plastic and let rise at room temperature until doubled in size, about 45 minutes to 1 hour.

Bake in a 425°F oven for 25 to 35 minutes (may baked on a pizza stone). Bread is done when it is very dark and sounds hollow when tapped on the bottom.

Cool on a rack.
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