Bread Recipe: Seeded Granary Baton

This recipe, from the book, World Breads by Paul Gayler, is healthy and delicious - and it was incredibly easy to make. I altered the recipe slightly, and I was so happy with the results - it was paired perfectly with brie, fig spread, and a sweet white wine.

To make this bread, you'll need ...

3 cups of whole wheat flour, divided into 2 1/2 cups and 1/2 cup
1 3/4 cups bread flour
2 tsp sea salt
1/4 oz. active dry yeast
2 tsp honey
1 cup warm water
2 tsp sesame seeds

First, mix together the whole wheat flour, bread flour and salt in a bowl.

Once mixed, set aside. Then, in another, smaller bowl, mix together the yeast, honey, and half of the warm water. 

Once mixed, add it to the flour mixture. Then add the remaining 1/2 cup of water, and slowly mix to form a soft dough. Add the remaining 1/2 cup of whole wheat flour in order to firm up the dough. Knead for 5 to 8 minutes until smooth.

Then, lightly grease a metal bowl with olive oil and place the dough inside the bowl and cover with plastic wrap and allow to rise for 90 minutes.

After an hour and a half, knead the dough for another 2 minutes, and then divide it into two.

Shape the two sections of dough into longer batons. Brush the tops with a little water, and then add the sesame seeds to the top. Place the dough on a lightly floured baking sheet (I used regular flour), and cover with a towel and place in a warm place for 30 minutes.

Finally, preheat the oven to 375 degrees. Bake the dough in the middle of the oven for 35 minutes, until the tops of the loaves begin to brown. Cool on wire racks. 

When cooled, serve alone, with butter, or with cheese and jam.

So delicious - the perfect, healthy winter bread. Hearty enough to fill you up, but light enough that you don't feel like you've gained a million pounds when you snack on it all afternoon.

Have you made bread this winter? Do you have a favorite one? If you've never made bread, this is a good and easy one to start with! 




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