Bread-Crunchy Farmhouse

By tunes

This rustic crisscross-topped loaf is hearty and flavourful with a combination of different grains, including millet, a small round and crunchy grain. Look for it in bulk or health food stores.

Ingredients

• /2 1/2tsp tsp(2 mL) (2 mL) granulated sugar
• 1 1cup cup(250 mL) (250 mL) warm water
• 2 2tsp tsp(10 mL) (10 mL) active dry yeast
• 2 2tbsp tbsp(25 mL) (25 mL) liquid honey
• 2 2tbsp tbsp(25 mL) (25 mL) butter, melted
• 1 1eggeggs, beaten
• 2-1/2 2-1/2cups cups(625 mL) (625 mL) all purpose flour, (approx)
• 3/4 3/4cup cup(175 mL) (175 mL) whole wheat flour
• 1/4 1/4cup cup(50 mL) (50 mL) quick-cooking rolled oats
• 1/4 1/4cup cup(50 mL) (50 mL) cornmeal
• 1/4 1/4cup cup(50 mL) (50 mL) natural bran
• 1/4 1/4cup cup(50 mL) (50 mL) millet or sesame seeds
• 1 1tsp tsp(5 mL) (5 mL) salt

Details

Servings 1

Preparation

Step 1

Preparation:
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in honey, butter and egg. With wooden spoon, stir in 2 cups (500 mL) of the all-purpose flour, whole wheat flour, oats, cornmeal, bran, millet and salt until smooth. Gradually stir in enough of the remaining flour to form slightly sticky dough.

Turn out onto floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1/2 hours.

Punch down dough; turn out onto lightly floured surface. Knead into round loaf, stretching dough down all around and pinching underneath to shape. Dust top with flour; place on greased baking sheet. Cover with clean towel; let rise until doubled in bulk, 45 to 60 minutes.

Using serrated knife, slash shallow grid pattern on top of loaf. Bake in centre of 375°F (190°C) oven for 45 minutes or until golden brown and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack.

Additional Information