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Breakfast Loaf With Sesame Seeds And Raisins

Poolish

3/4

cup

spring water

1

teaspoon

moist or 1/2 teaspoon dry yeast

3/4

cup

20 percent bran wheat flour

1/2

cup

whole wheat flour

Final, Dough

1/2

cup

sesame seeds

2 1/4

cups

spring water

1

teaspoon

moist or 1/2 teaspoon dry yeast

1 3/4

cups

whole wheat flour

1

tablespoon

fine sea salt

3 1/4

to 4 1/4 cups 20 percent bran wheat flour

3

cups

golden seedless raisins

1

Make and ferment the poolish: Combine the water and yeast in a medium bowl. Let

2

stand 1 minute, then stir with a wooden spoon until yeast is dissolved. Add

3

flours and stir until the consistency of a thick batter. Continue stirring for

4

about 100 strokes or until the strands of gluten come off the spoon when you

5

press the back of the spoon against the bowl. There will be lively bubbles on

6

the surface. Cover with a clean damp towel or plastic wrap and put in a

7

moderately warm, draft-free place until it is bubbly and has increased in

8

volume.

9

Prepare the sesame seeds: Place the sesame seeds in a small dry skillet. Cook

10

over medium heat, stirring constantly, until lightly toasted, 2 to 3 minutes.

11

Transfer immediately to a plate, place in the refrigerator, and cool completely.

12

Mix and knead the final dough: Measure the remaining ingredients. Bring the bowl

13

with the poolish to your work space. The poolish should be soupy, bubbly and

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puffy and it should have a wheaty aroma. Scrape the poolish into a 6-quart bowl.

15

Add the water and yeast. Break the poolish up well with a wooden spoon and stir

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until it loosens and the mixture foams slightly. Add the whole wheat flour and

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cooled sesame seeds; stir until well combined. Add the salt and enough bran

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flour to make a thick mass that is difficult to stir. Turn out onto a

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well-floured surface. Knead, adding more flour as needed, for 10 minutes.

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Gradually knead in the raisins and continue kneading until the dough is soft and

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smooth, 15 to 17 minutes total. The dough is ready when a little dough pulled

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from the mass springs back quickly.

23

Ferment the dough: Shape the dough into a ball and let it rest on a lightly

24

floured surface while you scrape, clean, and lightly oil the large bowl. Place

25

the dough in the bowl and turn once to coat with oil. Take the dough's

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temperature: the ideal is 78 degrees. Cover with a clean damp towel or plastic

27

wrap and put in a moderately warm (74 to 80 degrees) draft-free place until

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doubled in volume. The dough has risen enough when a finger poked 1/2-inch into

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the dough leaves an indentation.

30

Divide and shape the dough: Deflate the dough by pushing down in the center and

31

pulling up on the sides. Transfer the dough to a lightly floured work surface

32

and knead briefly. Cut into 2 equal pieces. Flatten each with the heel of your

33

hand using firm, direct strokes. Shape each piece into a 9-inch-long log,

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sealing firmly and pinching closed.

35

Proof the loaves: Place the loaves seam side down in lightly buttered 9 by 5 by

36

-inch baking pans. Cover with a clean damp towel or plastic wrap and put in a

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moderately warm draft-free place until dough rises just to the rim of the pan.

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Bake the loaves: 45 minutes to 1 hour before baking, preheat the oven and

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homemade hearth or baking stone on the center rack of the oven to 450 degrees.

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The oven rack must be in the center of the oven. Gently roll the loaf onto a

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lightly floured peel, seam side down. Score the loaf with a sharp razor blade or

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serrated knife making quick shallow cuts. Place the pans on the hearth and bake

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to 20 minutes. Reduce heat to 400 degrees and bake until loaves are a rich

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caramel color and the crusts are firm, another 15 to 20 minutes.

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To test the loaves for doneness, remove from the pans and hold them upside down.

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Strike the bottom firmly with your finger. If the sound is hollow, the breads

47

are done. If not, bake 5 minutes longer. Cool completely on a wire rack.

Servings: 2

Yield: 2 loaves

Nutrition Facts

Serving size: 1/2 of a recipe (27.6 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1471.59

Calories From Fat (12%)

172.17

% Daily Value

Total Fat 20.53g

32%

Saturated Fat 3.1g

15%

Cholesterol 0mg

0%

Sodium 2090.67mg

87%

Potassium 2165.3mg

62%

Total Carbohydrates 313.47g

104%

Fiber 18.08g

72%

Sugar 146.98g

 

Protein 29.43g

59%