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Cook Time:35 minsAdditional Time:23 hrs 25 minsTotal Time:1 dayServings:16Yield:1 very large loaf, 6 slicesJump to Nutrition Facts
Cook Time:35 minsAdditional Time:23 hrs 25 minsTotal Time:1 dayServings:16Yield:1 very large loaf, 6 slices
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:23 hrs 25 mins
Additional Time:
23 hrs 25 mins
Total Time:1 day
Total Time:
1 day
Servings:16
Servings:
16
Yield:1 very large loaf, 6 slices
Yield:
1 very large loaf, 6 slices
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupuncooked long-grain brown rice, preferably brown basmati2 ½cupswhole-wheat flour, plus 3 tablespoons, divided2 cups unbleached bread flour, (see Note), plus more as needed⅓cupold-fashioned rolled oats2tablespoonstoasted wheat germ4 tablespoons roasted pepitas, or sunflower seeds, divided3tablespoonsflaxseeds, preferably golden, divided3tablespoonspoppy seeds, divided3tablespoonssesame seeds, divided2 ¼teaspoonstable salt1 ¼teaspoonsinstant, quick-rising or bread-machine yeast2 1/2 cups ice water, (see Tip), plus more as needed3 tablespoons clover honey, or other mild honey2 tablespoons liquid egg substitute, or 1 beaten egg white, for glazing
Cook Mode(Keep screen awake)
Ingredients
½cupuncooked long-grain brown rice, preferably brown basmati
2 ½cupswhole-wheat flour, plus 3 tablespoons, divided
2 cups unbleached bread flour, (see Note), plus more as needed
⅓cupold-fashioned rolled oats
2tablespoonstoasted wheat germ
4 tablespoons roasted pepitas, or sunflower seeds, divided
3tablespoonsflaxseeds, preferably golden, divided
3tablespoonspoppy seeds, divided
3tablespoonssesame seeds, divided
2 ¼teaspoonstable salt
1 ¼teaspoonsinstant, quick-rising or bread-machine yeast
2 1/2 cups ice water, (see Tip), plus more as needed
3 tablespoons clover honey, or other mild honey
2 tablespoons liquid egg substitute, or 1 beaten egg white, for glazing
Directions
Mix dough: Grind rice in a blender or coffee mill (a food processor won’t work) until mostly powdery but with some fine bits remaining. Transfer to a 6-quart (or larger) bowl. Thoroughly stir in 2 1/2 cups whole-wheat flour, 2 cups bread flour, oats, wheat germ, 2 tablespoons each pepitas (or sunflower seeds), flaxseeds, poppy seeds and sesame seeds, the salt and yeast. Thoroughly whisk 2 1/2 cups ice water and honey in a medium bowl. Vigorously stir the wet ingredients into the dry ingredients, scraping down the sides and mixing just until the dough is thoroughly blended. The dough should be moist and somewhat sticky, but fairly stiff. (The seeds will absorb moisture, stiffening the dough as it stands.) If the mixture is too dry, stir in just enough additional ice water to facilitate mixing, but don’t overmoisten. If the dough is too wet, stir in just enough bread flour to stiffen slightly. Lightly coat the top with oil. Cover the bowl with plastic wrap.
First rise: Let the dough rise at room temperature (about 70 degrees F) for 12 to 18 hours; if convenient, stir once partway through the rise. For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the first rise.
Second rise: Generously coat a 4- to 6-quart Dutch oven (or similar ovenproof pot) with oil. Coat the bottom and sides with 2 tablespoons whole-wheat flour. Vigorously stir the dough to deflate it. If it is soft, stir in just enough flour to yield a firm but moist dough (it should be fairly hard to stir). Transfer the dough to the pot.
Sprinkle the remaining 1 tablespoon whole-wheat flour over the dough; pat and smooth it in. Firmly tuck the sides underneath all the way around to form a round ball of dough; dust with more flour as needed. Brush the loaf with egg substitute (or egg white) and sprinkle the remaining 2 tablespoons pepitas (or sunflower seeds) and 1 tablespoon each flaxseeds, poppy seeds and sesame seeds over the top (it will be heavily coated). Using well-oiled kitchen shears or a serrated knife, cut two 1/2-inch-deep concentric circles in the top of the loaf, one about 2 1/2 inches out from the center, the other 3 1/2 inches out. Put the lid on the pot or tightly cover with foil.
Let rise at warm room temperature until the dough is double the deflated size, 1 1/4 to 2 1/4 hours. (For an accelerated rise, see Tip.)
20 minutes before baking: Position a rack in lower third of oven; preheat to 475 degrees F.
Bake, cool, slice: Reduce oven temperature to 450 degrees . Lightly spritz or sprinkle the loaf with water. Bake, covered, on the lower rack until the top is lightly browned, 50 to 60 minutes. Uncover and bake until a skewer inserted in the center comes out with just a few crumbs on the tip (or until an instant-read thermometer registers 204-206 degrees ), 15 to 25 minutes longer. Cool in the pot on a wire rack for 10 to 15 minutes. Turn the loaf out on the rack and let cool to at least warm before slicing.
Tips
To make ahead: Wrap airtight and keep at room temperature for up to 3 days or freeze for up to 2 months.
Note: Milled from high-protein wheats, bread flour develops strong gluten, resulting in well-risen loaves. It helps give breads with a high percentage of whole grains better structure and a lighter texture. Find it near other flours in most supermarkets.
Tips: To prepare “ice water” for this recipe, add a heaping cup of ice cubes to cold water and stir for about 30 seconds before measuring out the water.
Originally appeared: EatingWell Magazine, January/February 2009
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Nutrition Facts(per serving)198Calories3gFat38gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
