Light-As-Air Seed Bread

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This light-textured loaf with crunchy crust is perfect to serve with soup or stew.

Light-As-Air Seed Bread

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Published: 01/18/2010

Ingredients

Bread

  • 2 cups King Arthur Organic Bread Flour
  • 1 cup semolina
  • 1 cup plus 2 tablespoons lukewarm water
  • 1 tablespoon garlic oil or olive oil
  • 1 1/4 teaspoons salt
  • 2 tablespoons Baker's Special Dry Milk or nonfat dry milk
  • 1 1/2 teaspoons instant yeast

Topping

  • 1 tablespoon Artisan Bread Topping or your favorite seed mixture

Directions

1) Combine all of the bread ingredients, mixing and kneading to make a smooth, slightly sticky dough.

2) Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 hour; it should just about double in bulk.

3) Lightly grease the bottom part of a long covered stoneware baker, about 14 1/2" x 5". Sprinkle it with cornmeal or semolina.

4) Transfer the dough to a lightly greased work surface, and form it into a smooth 13" log.

5) Place the log in the pan, brush the top with water, and sprinkle with Artisan Bread Topping or your favorite seeds.

6) Cover the pan with its lid, and let the dough rise for 45 to 60 minutes. Check it occasionally to see where it's at; when ready to bake, it should have started to fill the pan side to side, and crowned about 1" over the rim.

7) Just before putting the loaf into the oven, slash the top several times. Hold your knife at a 45° angle to the dough's surface, and slice quickly and decisively, about 1/2" deep.

8) Place the pan in a cold oven, and set the oven temperature to 425°F. Bake the bread for 30 minutes, remove the lid from the pan, and bake an additional 5 to 10 minutes, or until the bread is golden brown and its interior temperature measures 190°F on an instant-read thermometer.

9) Remove the bread from the pan, and allow it to cool on a rack. Store any leftovers, wrapped in plastic, at room temperature.

Yield: about 12 servings.

Reviews

1
  • star rating 01/15/2015
  • mrmoran from KAF Community
  • Delicious. Used garlic oil, which lent depth to the flavor. Love the Artisan Bread Topping!
  • star rating 08/27/2014
  • Grandma A from Denver, CO
  • This bread is great. The only thing I changed was to add some KAF Pizza Topping with the Artisan Bread Topping. Very good crumb, excellent light taste. It went really well with spaghetti and wine. I am at high altitude, so the bread did not rise as expected in my clay rectangular baker from KAF. Next time I will add some VWG, and that should take care of it.
  • star rating 05/29/2013
  • Grifgo from Ohio
  • A beautiful bread.
  • star rating 01/05/2013
  • Grifgo from Ohio
  • Really easy. Really good. Just as described.
  • star rating 11/17/2012
  • Lee from Ennis, Texas
  • Try 10 stars! First, I mixed the dough and it ended up hard and dry and impossible to work. I looked at my flour and it said "semolina pasta flour". It was very grainy and I threw the dough out. So I made a second batch and used Durham in place of the semolina and it gave me a beautiful dough. The bread is perfect. I will use Durham from now on in this recipe. The only thing I will change is that by the time the top was browned nicely after the lid was removed, the bottom got a bit too brown. Next time I will remove the loaf from the clay baker and put it directly on the oven rack for the final browning.
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