Multi Grain & Seed Bread KA - Crunchy Seed Braid*

By mariannefeldman

*Ira likes this one - try overnight rise for more flavor

http://www.kingarthurflour.com/recipes/crunchy-seed-braid-recipe

http://www.kingarthurflour.com/blog/2010/01/10/blizzard-conditions-sno-problem-stay-home-and-bake/
King Arthur Flour
Crunchy Seed Braid

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This interesting loaf not only has seeds showered on top, but a swirl of seeds within. With the addition of our Harvest Grains Blend, a crunchy combo of seeds and whole grains, this is one tasty loaf!
Read our blog about this bread, with additional photos, at Bakers' Banter.

Volume Ounces Grams

Ingredients

• KA Harvest Grains Blend:
• Dough
• 1 1/4 cups lukewarm water
• 3 tablespoons vegetable oil
• 2 cups King Arthur Unbleached Bread Flour
• 1 1/2 cups King Arthur Whole Wheat Flour, white wheat preferred
• 1/2 cup Harvest Grains Blend
• 1/2 cup traditional rolled oats
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 1/4 cup Baker's Special Dry Milk or nonfat dry milk
• 2 teaspoons instant yeast
• opt: 1 tbs vital wheat gluten
• Try adding 4 tbs honey
• Opt: soy lecithin: Use 1 to 2 tablespoons per 3 cups of flour-use 1 tbs
• Opt: replace 1/4 cup flour w/ 1/4 cup potato flour or 1/2 cup potato flakes
• Topping
• 1 large egg white beaten with 1 tablespoon cold water
• generous 1/2 cup mixed seeds: poppy, sesame, flax, fennel, and anise are all good choices, as is our Artisan Bread Topping
• xxxxxx
• Enjoy this ultra-high fiber, easy-to-use mixture of seeds and grains (whole and flaked) in your quick bread, pancake, muffin, cookie, and cracker recipes, too.
• Whole oat berries, millet, rye flakes and wheat flakes enhance texture.
• Flax, poppy, sesame, and sunflower seeds add crunch and great, nutty flavor.
• xxxxxxx
• KA Artisan Bread Topping:
• Inspired by a chewy, beautifully seeded loaf we saw at one of our favorite bakeries. Features flax, toasted sesame, black caraway, midget sunflower, poppy, and anise seeds.(Comments - did not like the anise seed in mix)

Preparation

Step 1

Ingredients - measured in grams:
Volume Ounces Grams
dough
283g lukewarm water
35g vegetable oil
241g King Arthur Unbleached Bread Flour
170g King Arthur Whole Wheat Flour, white wheat preferred
85g Harvest Grains Blend
43g traditional rolled oats
1 1/2 teaspoons salt
25g sugar
28g Baker's Special Dry Milk or nonfat dry milk
2 teaspoons instant yeast
topping
1 large egg white beaten with 1 tablespoon cold water
85g mixed seeds: poppy, sesame, flax, fennel, and anise are all good choices, as is our Artisan Bread Topping
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Directions
1) Mix all of the dough ingredients, and mix and knead — by hand, stand mixer, or bread machine — to make a smooth, supple dough.
2) Place the dough in a lightly greased, covered container, and allow it to rise for 60 to 90 minutes. It'll become quite puffy, though it may not double in bulk.
3) Gently deflate the dough, and divide it into three pieces. Roll/stretch each piece into a 24" log.
4) Brush the logs with the beaten egg white, coating them as well as you can.
5) Sprinkle with the seeds. Roll them over, brush with egg white, and sprinkle on more seeds. Roll them around a bit, to coat as completely as possible.
6) Allow the logs to rest for 15 minutes, uncovered.
7) Squeeze the three logs together at one end. Braid into a braid. When you get to the end, squeeze the three pieces together and tuck them underneath. Transfer the braid to a lightly greased or parchment-lined pan, brush with more egg white, and and sprinkle with any leftover seeds.
8) Cover the braid, and let it rise for 1 hour, till the braid has become noticeably puffy. Toward the end of the rising time, preheat the oven to 425°F.
9) Bake the bread for 15 minutes. Tent it lightly with foil (to prevent over-browning), reduce the oven temperature to 350°F, and bake for an additional 10 to 15 minutes, until the crust is golden and the braid's internal temperature registers 190°F. Remove it from the oven, and cool on a rack.
Yield: 1 large loaf.

Recipe summary
Hands-on time:
25 mins. to 35 mins.
Baking time:
25 mins. to 30 mins.
Total time:
3 hrs 5 mins. to 3 hrs 45 mins.
Yield:
1 large loaf