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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