Boulangere is a California woman cooking in Montana, a fellow cook on Food52.com. She is profiled as a Chef, culinary educator, caterer and cat woman.
Regarding her bread recipe, she says; “It’s pumpkin season, when I tend to remember how much I like pumpkin seeds. And when I start thinking of something I really like, I start thinking about how I could work it into bread.”
I couldn’t let a day go by without testing this recipe and sharing it with you; lucky for me I just happened to have had all ingredients needed in my pantry. This makes a beautiful loaf of bread; it is hearty indeed with a wonderful earthy taste. I made a half recipe and tweaked a little bit…do I dare? You can check her full recipe from the link above.
PS – Great Boulangere’s informational tips re: autolyse and windowpane – see steps 6-8.
Makes 1 hearth size loaf
- 3/4 cup hot tap water
- 1/2 cup dry multigrain hot cereal
- 3 tablespoons melted butter
- 2-1/4 C, plus 2 tablespoons bread flour
- 3/4 C whole wheat flour
- 1/4 cup pumpkin seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon flax seed meal
- 1 tablespoon sesame seeds
- 2 tablespoons wheat germ (toasted optional)
- 1-1/2teaspoons Sea or Kosher salt
- 1 package instant yeast
- 3/4 cup warmed milk
- 1 Glug of honey or agave (2 tablespoons)
- 1 large egg lightly beaten
- Pour the dry multigrain cereal in a bowl. Add the hot water and melted butter, stir, and then cover with a plate to retain the heat – let the cereal soften while measuring the remaining ingredients.
- In a mixer bowl fitted with a dough hook, add the flours, seeds, wheat germ, salt and yeast. Swish the dough hook through to disperse all – let sit until needed.
- Add the milk, honey and egg to the multigrain cereal bowl; mix all ingredients until well blended. Then add to the mixer bowl with dough hook.
- Mix until all ingredients are well blended.
- Turn off mixer, cover bowl with plastic and let rest (autolyse) for 20 minutes.
- NOTE: The autolyse or resting period permits the entire ingredient large particles and the gluten strands to become fully hydrated.
- After autolyse, turn on the mixer and let the dough knead about 3-4 minutes. It should come together and leave the sides and bottom of the bowl. If it doesn’t, add some flour in small amounts until it does.
- Stop the mixer, test for a windowpane by pulling off a walnut-size piece of dough and gently stretching it with your fingertips. Windowpane = you will want to get the center as thin as possible without it tearing (this tells you if you’ve adequately developed the gluten). If at first it doesn’t windowpane, continue kneading in 2-minute increments until it finally does. The windowpane will feel smooth and look satiny.
- Stop the mixer. Remove hook and cover bowl with plastic. Proof (let rise) until doubled about an hour to hour and a half.
- Line a baking sheet with parchment. Turn dough out onto a work surface. Shape it into a hearth size loaf. Dust the top of the loaf with bread flour, drape with plastic and proof until doubled…45 minutes to an hour.
- Preheat oven to 375 degrees. Before placing the loaf in the oven, slash 3 or 4 times with a sharp knife.
- Bake for 30-40 minutes, rotating halfway through bake time. Bread is done when it sounds hollow or tests at 185 degrees – it only took 30 minutes in my oven, start checking after that amount of time.
- Cool on a rack until it can be handled comfortably. Slice. Enjoy!