Brother Junipers Roasted Three Seed Bread Recipes

BROTHER JUNIPER'S STRUAN

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.

BROTHER JUNIPER'S ROASTED THREE-SEED BREAD

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.