Whole Wheat Poppy Seed Bread Recipes

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WHOLE WHEAT POPPY SEED BREAD



Whole Wheat Poppy Seed Bread image

Make and share this Whole Wheat Poppy Seed Bread recipe from Food.com.

Provided by L DJ3309

Categories     Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 17

1 cup whole wheat flour
1 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup sugar
1 egg
2 tablespoons oil
8 ounces plain yogurt
1/2 cup milk
1 teaspoon vanilla flavoring
1 tablespoon finely grated orange zest
2 tablespoons poppy seeds
1/2 cup chopped walnuts
2/3 cup sifted confectioners' sugar
2 tablespoons freshly squeezed orange juice
1 tablespoon grated orange zest

Steps:

  • Preheat oven 350F degrees.
  • Spray loaf pan (5 cup capacity) with pan spray.
  • Mix first 6 ingredients in large bowl; set aside.
  • In med bowl mix together.
  • egg, oil, yogurt, milk, vanilla, and orange zest Add to flour mixture; stir til just blended Fold in poppy seeds and walnuts.
  • Scrape into prepared loaf pan.
  • Bake 45 minutes til pick inserted in center comes out clean.
  • Cool 10 minutes then remove from pan.
  • cool completely.
  • Glaze.
  • In small bowl combine confectioners' sugar, orange juice, and orange zest.
  • mix til smooth.
  • Drizzle over cooled bread.

Nutrition Facts : Calories 2489.8, Fat 94.2, SaturatedFat 18, Cholesterol 260.4, Sodium 2823.6, Carbohydrate 367.2, Fiber 25, Sugar 164.3, Protein 60.6

NO-KNEAD SEEDED OVERNIGHT BREAD



No-Knead Seeded Overnight Bread image

Turn out a hearty, chewy-crusted loaf worthy of the best bakeries -- all without breaking a sweat. This no-knead, no-fuss oat and wheat bread is packed with pumpkin, flax, poppy, and sesame seeds. Martha made this recipe on Martha Bakes episode 505.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 18h55m

Yield Makes 1 loaf

Number Of Ingredients 13

3 cups plus 3 tablespoons whole-wheat flour
2 cups unbleached bread flour
1/2 cup old-fashioned rolled oats
2 tablespoons coarse salt
1 1/4 teaspoons quick-rising yeast
1/4 cup plus 1 tablespoon pumpkin seeds
3 tablespoons flaxseeds, preferably golden
3 tablespoons poppy seeds
3 tablespoons white sesame seeds
1/4 cup honey or sugar
2 1/2 cups cold water
Extra-virgin olive oil, for drizzling and for pot
1 large egg white, lightly beaten

Steps:

  • Stir together 3 cups whole-wheat flour, bread flour, oats, salt, yeast, 1/4 cup pumpkin seeds, and 2 tablespoons each flax, poppy, and sesame seeds in a large bowl. Whisk honey or sugar into water in measuring cup, then stir into flour mixture. Drizzle a thin layer of oil over top of dough, cover with plastic wrap, and refrigerate 2 hours, then let rise at room temperature 12 to 18 hours.
  • Coat inside of a large Dutch oven or ovenproof pot with oil and sprinkle evenly with 2 tablespoons whole-wheat flour. Stir dough to deflate, then quickly form into a ball and place in pot. Sprinkle with remaining 1 tablespoon whole-wheat flour and smooth into dough with your hands. Brush with egg white and sprinkle with remaining 1 tablespoon each pumpkin, flax, poppy, and sesame seeds. Cut an X in top of dough with a sharp knife. Cover; let rise in a warm spot until doubled in bulk, about 1 1/2 hours.
  • Preheat oven to 475 degrees with a rack in lower third. Lightly sprinkle top of dough with water, cover, and place in oven. Reduce oven heat to 450 degrees. Bake until browned, about 45 minutes. Remove lid; bake 15 minutes more. Let cool in pot on a wire rack 15 minutes, then turn bread out onto rack to cool completely. To store, wrap tightly in plastic and keep at room temperature up to three days.

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  • Heat milk in a small saucepan over low heat until milk is warm (about 115 degrees F). It should be warm to the touch like warm bathwater but not hot. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
  • Next, stir in melted butter into the bowl with the oats/yeast/honey. Immediately add in bread flour, whole wheat flour, flaxseed meal and salt mix with a wooden spoon until a dough begins to form.
  • Add in sunflower seeds, sesame seeds and poppyseeds and gently mix into the dough. At this point I like to get the dough to come together with clean hands. Place dough onto a well-floured surface and knead the dough with your hands for 10 minutes. Another option is to use the dough hook on your electric mixer to knead the dough (I prefer this method because it's easier).
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