(1 rating)
Rustic Muti-grain Bread with Seeds and Nuts
This is an April 2020 Covid-19 stay-at-home-inspired bread. Very dense, delicious and nutritious. So healthy you shed 1 year with each bite. I'm entering 4th grade next year.
Special Equipment: Covered Dutch Oven cast-iron pot of good quality (i.e. Le Cruset); 2 Cotton towels but not terrycloth because the fibers will stick to the dough; Cooling wire rack or other cooling surface that will allow air to flow around your baked bread; Because there are 20 hours of inactive time, we make the dough in the evening so we have freshly baked bread for the next evening.
Hints:
1. When adding water to dry ingredients, mix thoroughly but dough will be coarse, lumpy and craggy - not smooth like a regular dough. If dough is too sticky, just add a little more flour. If too dry, add more water a tablespoon at a time. Bread dough is very forgiving.
2. Do not use a fat (butter or oil) in the dutch-oven pot. Leave it dry. Bread does not need a fat, and it will NOT stick in the pot.
3. Don't have all of the nuts or seeds? Don't use them or add ones you do have. Improvise!
Submitted by: NEILBLUMBERG
CALORIES 138
FAT 4
PROTEIN 5
CARBS 23
FIBER 4
