Brenda blogs about …

For a sourdough version of this bread, see The Perfect Loaf – High-fiber Sourdough Bread.

The night before, soak the seeds and grains:

• 30 g rolled oats (or steel-cut)
• 12 g sesame seeds (black or white)
• 12 g raw pumpkin seeds
• 8 g sunflower seeds (roasted, unsalted)
• 8 g flaxseeds
• 8 g chia seeds
• 90 g water

1. Combine all ingredients in a jar.
2. Cover and let sit overnight.

In the morning, prepare the tangzhong:

• 41 g whole wheat flour
• 164 g whole milk.

1. Combine in small saucepan over low heat.
2. Stir constantly until a thick paste forms.
3. Spread out and let cool for at least 30 minutes.

Activate the yeast:

• 1 packet active dry yeast
• 60 g water
• 1 tsp sugar

1. Stir together.
2. Let sit for 5 minutes or so.

Prepare the dough:

• 250 g whole wheat flour
• 156 g white flour (all-purpose or bread)
• 29 g honey
• 2 tablespoons wheat bran
• 187 g water
• 1 teaspoon salt
• yeast mixture
• tangzhong
• seed soaker

1. Combine all ingredients except seeds in mixer bowl and stir to moisten.
2. Mix with dough hook 1-2 minutes until combined. Add a splash of water if needed.
3. Mix with dough hook about 5 minutes until dough clings somewhat to hook.
4. Let rest 5 minutes.
5. Mix on medium speed again for about 2 minutes.
6. Add the seed soaker and mix with dough hook until combined.
7. Proof about 2-3 hours, with two sets of stretch-and-folds 30 minutes apart to start.
8. Once risen, smooth, and puffy, turn onto board an preshape. Let sit about 30 minutes.
9. Form into a tight loaf and place in well-oiled Pullman pan (9x4x4).
10. Let rise until about doubled.
11. Bake with steam at 425F for about 20 minutes, then at 350 for another 20-25 minutes until internal temp is 205F.
12. Cool thoroughly before slicing.

I wasn’t raised in the south, so making biscuits is not second nature to me. (Muffins, on the other hand…).  I’ve been experimenting and these have come out well. The recipe is scaled down to make 3 – 4 small biscuits.

• 75 g flour, plus some for rolling out
• 3/4 teaspoon baking powder
• 1/2 teaspoon sugar
• 1/8 t salt
• 2 tablespoons unsalted butter, very cold, in small pieces
• 1/4 cup milk

1. Preheat oven to 425F.
2. Put the dry ingredients in the food processor and pulse to mix. Add the cold butter and pulse just until the butter is evenly distributed.
3. Stir in the milk by hand just until the dough is shaggy, then gather into a ball and place on a piece of parchment paper.
4. Pick up one end of the parchment and fold over so the dough is folded inside the parchment, and press slightly. Continue for at least five or six folds in different directions. Sprinkle with flour when the dough is too sticky.
5. Flatten the dough to about a 1 inch depth, and cut into a few biscuits.
6. Bake for 13-16 minutes, until golden.