Brother Junipers Roasted Three Seed Bread Recipes

Steps:

• Roast all the seeds in a frying pan until they start crackling. Place in a bowl and when cool add the flour, bran, yeast and salt.
• Add all the liquid ingredients, reserving i cup of water. Turn the dough onto a floured counter and knead for 10 to 12 minutes, adding up to a 1/4 cup of water if necessary. The dough should be elastic but not sticky. Return to a clean bowl and cover with plastic wrap. Let rise in a warm place for 1 hour or more, depending on the temperature.
• Divide into two cylinders and place in 4-by-8-inch or 5-by-10-inch loaf pans. Allow to rise until dough has doubled in size, 45 minutes or more. Bake at 350 degrees for 50 to 60 minutes, until tapping the bottom of a loaf produces a hollow sound.

Steps:

• In a mixer bowl, combine dry ingredients including salt and yeast.
• Mix with paddle until well blended.
• Add brown rice, honey, buttermilk, and about half of the warm water.
• Add as much of the additional water as necessary to get the dough to hold together.
• Mix and switch to dough hook.
• Knead for 12-15 minutes by hand or 8-10 minutes by machine.
• Dough will be tacky and very elastic.
• Turn into a clean bowl, cover with plastic or damp towel and allow to rise until double, 60 to 90 minutes, in a warm draft-free location.
• Punch down and shape into three equal rounds.
• Although it does not need to be rested, I found it easier to handle after a short 15 minute break.
• Shape into three cigar shaped loaves and place into greased 8X4.
• 5 loaf pans.
• Allow to rise until double, 60 to 90 minutes.
• Preheat oven to 350 degrees.
• When the loaves have crested the tops of the pan, brush with egg wash and sprinkle with poppy seeds if desired.
• Bake for about 45 minutes or until you get a hollow thump upon tapping the bottom of the loaves.
• (I check the temperature and look for something above 190 degrees.) Allow to cool in pans for 10 minutes, remove from pans and cool at least 45 minutes before cutting.

Steps:

• In a bowl, mix all of the dry ingredients along with the proofed yeast and the peppers. Add the liquid ingredients. Do not add all the water - reserve 1/2 cup for adjustments during kneading. I usually do this in my stand mixer until it forms a ball.
• When the mixture has formed into a ball, turn it out onto a floured surface/bread board and knead it for 10-12 minutes. Add water or flour as needed, until a smooth, elastic dough is formed. The dough should be tacky but not sticky.
• Clean the bowl and return the dough to it, covering it with a damp towel or plastic wrap. Allow the dough to rise for approximately 1-1/2 hours, to approximately double the size. I let mine rise in the oven with only the pilot light on (don't turn the oven on). For sandwich loaves, form them now in greased bread pans. For free-standing loaves, punch the dough down and let it rise again.
• To form free-standing loaves, turn the dough out onto a lightly floured surface. Cut the dough into 2, 3 or 4 pieces. [[Halving the dough makes for a fairly large loaf, so I often do 3 or 4.]] Flatten and shape the dough into a rectangle (as best you can) then fold the top and the bottom thirds in toward the center. Crimp the seam with your fingers so it will not open up. If the dough is too tough to work with, cover it and allow it rest for 3-5 minutes.
• Preheat oven to 350 degrees. Sprinkle a pan with polenta to prevent sticking, but do not oil the pan or it will get too brown. Place the loaf, seam-side down, on the pan. Let rise, covered, for 30 minutes, then bake for approximately 30-45 minutes or until the bottom of the loaf makes a thwack/hollow sound. Allow to cool for 10 minutes before cutting into loaf, if you can -- .