Dakota Seed Bread Recipes

DAKOTA BREAD

Steps:

• In a small bowl, combine pepitas, sunflower seeds, sesame seeds, and poppy seeds. Set aside.
• In bowl of stand mixer, combine hot water, cereal mix, honey, and oil and let sit for 10 minutes.
• Add flour, salt, and yeast to cereal mixture. Fit stand mixer with dough hook and knead on low speed until dough is smooth and elastic, about 5 minutes.
• Remove 2 tablespoons of the seed mix and reserve for the topping, and add the remaining seed mix to the dough, and mix for 1 additional minute.
• Turn out dough onto lightly floured surface, and knead until seeds are evenly distributed, about 2 minutes.
• Oil a large bowl, and add the dough to the oiled bowl. Flip the dough over so that both sides of the dough have a small amount of oil on them, and cover the bowl with plastic wrap. Let dough rise at room temperature until doubled in size and fingertip depression in dough springs back slowly, 60 to 90 minutes.
• Turn dough out onto a lightly floured surface, and punch down. Knead dough a few times, and place on a rimmed baking sheet that's been lined with parchment paper. Shape dough into a round ball, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
• Adjust oven racks to upper-middle and lowest positions and heat oven to 425 ° F.
• Using sharp knife, make ¼ inch-deep X in the top of the dough. Brush dough with beaten egg, and sprinkle remaining 2 tablespoons seed mixture evenly over top, pressing some of the seeds onto the sides.
• Place a loaf pan on lowest oven rack and fill with 1 cup of hot water. Place baking sheet with dough loaf on upper-middle rack and immediately reduce oven to 375° F. Bake until crust is dark brown, about 45 minutes or until an instant read thermometer reads 200° F. Transfer loaf to wire rack and let cool completely.

BREADS: DAKOTA BREAD RECIPE - (3.8/5)

Steps:

• Grease large bowl. Line rimmed baking sheet with parchment paper. In bowl of stand mixer, combine water, cereal, honey, and oil and let sit for 10 minutes. Add flour, salt, and yeast to cereal mixture. Fit stand mixer with dough hook and knead on low speed until dough is smooth and elastic, 4 to 6 minutes. Add 2 tablespoons pepitas and 2 tablespoons sunflower seeds to dough and knead for 1 minute longer. Turn out dough onto lightly floured counter and knead until seeds are evenly distributed, about 2 minutes. Transfer dough to greased bowl and cover with plastic wrap. Let dough rise at room temperature until almost doubled in size and fingertip depression in dough springs back slowly, 60 to 90 minutes. Gently press down on center of dough to deflate. Transfer dough to lightly floured counter and shape into tight round ball. Place dough on prepared sheet. Cover dough loosely with plastic and let rise at room temperature until almost doubled in size, 60 to 90 minutes. Adjust oven racks to upper-middle and lowest positions and heat oven to 425 degrees. Combine remaining 1 tablespoon pepitas, remaining 1 tablespoon sunflower seeds, sesame seeds, and poppy seeds in small bowl. Using sharp knife, make ¼-inch-deep cross, 5 inches long, on top of loaf. Brush loaf with egg and sprinkle seed mixture evenly over top. Place 8½ by 4½-inch loaf pan on lowest oven rack and fill with 1 cup boiling water. Place baking sheet with dough on upper-middle rack and reduce oven to 375 degrees. Bake until crust is dark brown and bread registers 200 degrees, 40 to 50 minutes. Transfer loaf to wire rack and let cool completely, about 2 hours. Serve.

DAKOTA SEED BREAD

Steps:

• Cook rice in medium pot of boiling salted water until very tender, about 40 minutes. Drain. Cool completely.
• Stir warm water and honey in large bowl. Sprinkle yeast over, let stand until foamy, about 8 minutes. Add rice, whole wheat flour, dry milk, 1/2 cup sunflower seeds, wheat germ, oil and salt and stir until well blended. Gradually mix in enough bread flour to form dough. Cover dough and let rest 15 minutes.
• Turn out dough onto floured surface. Knead until smooth and elastic, adding more bread flour if sticky, about 10 minutes. Oil large bowl. Add dough, turning to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
• Line large baking sheet with parchment. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Divide dough into 2 pieces. Roll each piece between work surface and palms into 12x3-inch loaf. Transfer loaves to oiled baking sheet, spacing evenly. Cover with kitchen towel. Let rise in warm area until almost doubled, about 45 minutes.
• Preheat oven to 375°F. Brush loaves generously with egg mixture. Sprinkle with 1/4 cup sunflower seeds. Using sharp knife, cut 3 slashes crosswise in surface of each loaf. Bake until golden and tester inserted into center comes out clean, 35 minutes. Transfer loaves to racks; cool.(Can be made 1 day ahead. Wrap in plastic and store at room temperature.)

MULTIGRAIN SEEDED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

DAKOTA BREAD

Steps:

• Combine egg, honey, salt, oil and cottage cheese and set aside until it is room temp.
• Combine water and yeast until frothy, mix in with rye& wheat flours, oatmeal& wheat germ and egg mixture.
• Add in bread flour 1/2 cup at a time.
• Roll into a ball, spray with non-stick spray and sprinkled with corn meal (the dough should not be sticky, so additional bread flour may be necessary).
• Place in pie-pan that has been sprayed with non-stick spray& corn meal.
• Cover with plastic wrap& let rise until it doubles in size, remove plastic wrap and bake 30 minutes at 350.

DAKOTA MUTI-GRAIN BREAD

Steps:

• In a small heavy sauce pan bring 1 1/2 cups water, honey, molasses and butter to a boil.
• Slowly stir in the 1 1/4 cups of multi grain cereal. Lower heat, cover and simmer for 10 minutes.
• In a large bowl combine cooked cereal and the 1 cup of cold milk. Allow to cool to approximately 85 degrees.
• Add the yeast and stir to dissolve. Continue stirring to combine ingredients or use a large mixer to mix well.
• Mix the flours and salt in a separate bowl. Attach dough hook to mixer and start on low speed.
• Add flour to cereal mixture one cup at a time.
• Add flax and sunflower seeds and nuts.
• Continue mixing until dough cleans the sides of the bowl (you may need to add more flour).
• Remove from mixer and place on floured surface. Knead for 5 minutes.
• Clean the mixer bowl, add two tablespoons of vegetable oil to clean bowl and spread around in bowl to cover sides.
• Place dough in bowl and flip it over so the oily side is on top.
• Turn on your oven light (this provides the warmth to proof your dough). Place bowl in the oven and close door. Let rise until dough is double in size - about one hour.
• Remove from oven, place on floured surface, separate into 2 pieces, knead each piece for 5 minutes, form each into a cylinder to fit the loaf pans. Oil loaf pans, place dough in loaf pans and return to oven.
• Remember to leave the light on, let dough rise for 1 hour or until dough mounds above the pan, then bake for 35-40 minutes at 375 degrees.