reyecat
09-02-2008, 12:47 PM
This bread turns out for me everytime.... No matter how much I follow shamrock's advice it's hit and miss with me... I think it's my yeast.... or my alkaline water. Anyway, everytime I've made this bread it's turned out and it's soooo good, it tastes like it has spiced gouda on it.
Cumin Bread (the brackets are my added notes)
yield : 2 9x5 inch loaves
1/4 unrefined oil
1/4 cup raw honey
2 tsp sea salt
2 cups hot milk
1/2 cup apple juice (I used 1/4 cup apple sauce and 1/4 cup water)
1/4 cup warm water
1 tsp raw honey
2 Tbsp dry yeast
1 egg beaten
6 cups whole wheat flour
1 cup rye flour
1 Tbsp ground cumin, or more to taste (I used the whole Tbsp. plus another of cumin seeds)
Combine oil, honey, salt, milk and juice. Cool to lukewarm.
dissolve the yeast and honey in warm water and let sit 5-10 minutes.
Add to the milk mixture.
Add the egg.
Mix the flours and cumin and beat into the liquids.
Turn the dough out on a floured board and knead in more flour for 5 min to make a smooth dough (I skiipped that step, I just let it knead in the kitchen aid for 5 minutes without adding any more flour.)
Put the dough into a well-oiled bowl. Turn the dough to coat with oil. cover. Let rise until double, about one hour.
Punch down the dough. knead 1 minute. Place in the oiled bowl again and turn to coat. cover. let rise 30 more minutes.
Divide. (then I let it rest for 10 minutes) Shape into two loaves. Place in a oiled loaf pan (mine is lined with parchment). cover and let rise until double.
Bake 10 minutes at 425. Lower the heat to 350 and bake 25 - 30 minutes more. cool on a wire rack. Brush the crust with oil.
Cumin Bread (the brackets are my added notes)
yield : 2 9x5 inch loaves
1/4 unrefined oil
1/4 cup raw honey
2 tsp sea salt
2 cups hot milk
1/2 cup apple juice (I used 1/4 cup apple sauce and 1/4 cup water)
1/4 cup warm water
1 tsp raw honey
2 Tbsp dry yeast
1 egg beaten
6 cups whole wheat flour
1 cup rye flour
1 Tbsp ground cumin, or more to taste (I used the whole Tbsp. plus another of cumin seeds)
Combine oil, honey, salt, milk and juice. Cool to lukewarm.
dissolve the yeast and honey in warm water and let sit 5-10 minutes.
Add to the milk mixture.
Add the egg.
Mix the flours and cumin and beat into the liquids.
Turn the dough out on a floured board and knead in more flour for 5 min to make a smooth dough (I skiipped that step, I just let it knead in the kitchen aid for 5 minutes without adding any more flour.)
Put the dough into a well-oiled bowl. Turn the dough to coat with oil. cover. Let rise until double, about one hour.
Punch down the dough. knead 1 minute. Place in the oiled bowl again and turn to coat. cover. let rise 30 more minutes.
Divide. (then I let it rest for 10 minutes) Shape into two loaves. Place in a oiled loaf pan (mine is lined with parchment). cover and let rise until double.
Bake 10 minutes at 425. Lower the heat to 350 and bake 25 - 30 minutes more. cool on a wire rack. Brush the crust with oil.