Yesterday was the Open Day at my school. Everything went well; I had about 7 kids come through to participate in the lesson and activities and many families came through to watch, look around the room and ask questions.
Although going to work on a Saturday is never desirable, it was good for one thing, it got me up and going much earlier than a usual Saturday. By noon, I was home and ready to get on with the day.
I made a quick lunch of guacamole and an English muffin with vegan almond herbed cheese, cucumbers and tomatoes.
After lunch I laid down for a no-nap rest for about 20 minutes before going to the grocery store. The local store is closed for a week to renovate so I took the opportunity to go to the shop 1 town over.
Even though I went shopping, I wanted to use the grocery store closing as a motivation to be a bit more self-reliant so decided to bake my own bread.
About 3/4 of a block of fresh yeast, crumbled. I dissolved the yeast into the water before combining with the golden syrup and olive oil. Combine all ingredients in a large bowl until a shaggy dough forms. I used the dough attachment to my hand mixer.
Fresh bread with soy butter and watercress for breakfast.
I started making the dough around 4:00, kneaded the first rise at 6:30 and had planned on baking the bread after the second rise at 8:30.
Life got in the way and I went out for dinner and drinks with my friends rather than staying home, baking bread.
Fast forward to 2:00 am.
I arrived home to my much rested and risen whole wheat nut and seed bread.
By 2:45 my apartment smelled like an early morning bakery and the bread was finished baking.
Patiently, I waited for the bread to rest and slightly cool before chomping into it at 3:00 am.
Although the long rise may have prevented the bread from puffing up as much as I had hoped, coming home to freshly baked bread before bead sure makes for sweet dreams…
Whole Wheat Nut and Seed Bread
Yields 1 loaf
- 1 1/3 cups lukewarm water
- 3 Tbsp. olive oil
- 4 Tbsp. golden syrup (or honey, maple syrup, molasses)
- 4 cups Whole Wheat Flour
- 1 Tbsp. vital wheat gluten
- 1/4 cup sunflower seeds, chopped
- 1/4 cup walnuts, chopped
- 2 Tbsp. ground flax seeds
- 1 Tbsp. pumpkin seeds, chopped
- 1 1/2 teaspoons salt
- 3/4 block fresh yeast (or 2 1/2 teaspoons instant yeast)
- Combine the flour, seeds, nuts and wheat gluten in a large bowl. In a separate bowl, dissolve the fresh yeast into the water then add in the golden syrup and olive oil.
- Mix the wet and dry ingredients together until you have a shaggy dough. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
- Allow the dough to rise, covered, for about 2 hours, or until it’s puffy and nearly doubled in size.
- Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pan with lightly greased plastic wrap and allow it to rise for about 2 hours, till it’s crowned about 1" to 2" over the rim of the pan.
- Bake the bread in a preheated 350°F oven for 40 to 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.