My mother calls this the kick ass bread. She is always asking me to make it, and since it yields two loaves, someone else cashes in. Who in turn nags me to make it. If it were not so good I would be annoyed. It is amazing, sweet and nutty. Perfect for breakfast with jelly. However, it kind of goes against a lot of my baking rules: there are a ton of ingredients and they only go I to this bread. Jen has been ask for this recipe forever, when I handed over the magazine to copy it down, she looked and said "are you kidding me?" Nope, not kidding you. And I have two loaves doing a second rise as I type. And a pan of fat raisins, so, brace yourself, this could be my longest post ever. Here we go:
4 to 5 cups bread flour divided
1 cup whole wheat flour
3/4 cup finely chopped pecans
1/2 cup plus 2 tablespoons oats, divided
1/2 cup sunflower kernels, plus two tablespoons, divided
1/2 cup barley flour
1/4 cup wheat germ
1/4 cup unprocessed wheat bran
2 1/2 teaspoons salt
1/4 cup sugar
1 1/4 oz package active dry yeast
1 cup warm water
2 cups warm whole milk
1/4 cup vegetable oil
1/4 cup honey
1 large egg white lightly beaten
-take a cup of water, put it in a small glass measuring cup and pop it in he microwave for a minute. Then add the sugar and yeast. This is supposed to proof for five minutes, so while that is proofing
-take the two cups of milk, put in in a glass pitcher and pop it in the microwave, measure 1/4 cup of oil first, put it in the milk, then 1/4 cup of honey. This way it will not stick to the measuring cup, set aside for a few minutes
-then, in your standing mixer with t he paddle attachment, add 1 cup bread flour, wheat flour, pea cans, wheat germ, wheat bran, 1/2 cup sunflower kernels, barley flour, oats and salt
-by now your yeast should have proofed and add it to the milk. Stir well, let it settle for a few moments, and then add it to the flour.
-mix this well, it should be a wet sticky dough
-now you add 3-4 cups bread flour. Less if it is humid more if it is dry. The dough is soft, and whole wheat flour absorbs like crazy
-switch to the dough hook and knead for five minutes
-use cooking spray, and coat the inside of a bowl
-put dough in and let rise for an hour. I place mine on top of the stove with an empty oven set at 350 below. Make for a nice warm corner of the kitchen.
-when doubled divide the dough into two lumps
-make each lump into two 15 inch logs
-twist two logs together and be sure to tuck the ends under, it will make a prettier loaf
-place on two greased cookie sheets
-let rise in a warm draft free place, covered with plastic wrap for an hour or until doubled in size
-preheat oven to 350 if you do not use my trick
-gently brush loaves with egg white and sprinkle kernels and oats (I have never done this.)
-bake for 40 minutes, until golden brown. If you are worries you cAn then them with foil
-when done, it will sound hollow when thumped
-cool 30 minutes before cutting
-will last for 5 days
