This is a pretty easy, tasty yeasted bread:
DAKOTA BREAD
Ingredients
6 ¼ ounces Bob’s Red Mill HOT, not cold, cereal mix—ten, seven or five grain
2 ½ cups boiling water
15 ounces AP flour
8 ¼ ounces whole wheat flour
¼ cup honey
½ stick unsalted butter, melted and cooled
1 packet (2 ¼ tsp) instant yeast
1 T fine salt (13 gms)
¾ cup unsalted pepitas
½ cup old fashioned oats
Directions
Pour cereal into bowl of the mixer and pour the hot water over it. Let it cool, stirring occasionally, until the temp is 100°F. Add the honey, melted butter, salt, and yeast and stir to combine. Fit the mixer with a dough hook and turn to low speed.
Combine the flours and add about a half cup at a time to the mixer bowl while still running on low speed. Once the dough forms a ball, turn off the mixer and let rest, covered, for about 20 minutes.
After resting, mix on low speed for several minutes until the dough clears the side of the bowl. If needed, add 1-3 Tbsp of flour to stiffen the dough. Mix for five more minutes. Add the pepitas and mix for 15 seconds.
Transfer the dough to a floured surface and knead by hand until seeds are well mixed and dough forms a smooth, tight ball. Place the dough in a covered container and let rise until doubled—about 45—60 minutes.
Pat/form the dough into a 12” by 9” rectangle. Cut into two equal pieces crosswise, then roll (short end-wise) into tight logs, sealing the final seams well. Roll each log in the oats. Then place each loaf into a greased 9” X 5” loaf pan, cover, and let rise until doubled, about 40 minutes.
Bake in a 375°F pre-heated oven for about 35-40 minutes until the internal temperature is 200°F. Remove the loaves from the pans and place on a cooling rack for about three hours.
Enjoy!
DAKOTA BREAD
Ingredients
6 ¼ ounces Bob’s Red Mill HOT, not cold, cereal mix—ten, seven or five grain
2 ½ cups boiling water
15 ounces AP flour
8 ¼ ounces whole wheat flour
¼ cup honey
½ stick unsalted butter, melted and cooled
1 packet (2 ¼ tsp) instant yeast
1 T fine salt (13 gms)
¾ cup unsalted pepitas
½ cup old fashioned oats
Directions
Pour cereal into bowl of the mixer and pour the hot water over it. Let it cool, stirring occasionally, until the temp is 100°F. Add the honey, melted butter, salt, and yeast and stir to combine. Fit the mixer with a dough hook and turn to low speed.
Combine the flours and add about a half cup at a time to the mixer bowl while still running on low speed. Once the dough forms a ball, turn off the mixer and let rest, covered, for about 20 minutes.
After resting, mix on low speed for several minutes until the dough clears the side of the bowl. If needed, add 1-3 Tbsp of flour to stiffen the dough. Mix for five more minutes. Add the pepitas and mix for 15 seconds.
Transfer the dough to a floured surface and knead by hand until seeds are well mixed and dough forms a smooth, tight ball. Place the dough in a covered container and let rise until doubled—about 45—60 minutes.
Pat/form the dough into a 12” by 9” rectangle. Cut into two equal pieces crosswise, then roll (short end-wise) into tight logs, sealing the final seams well. Roll each log in the oats. Then place each loaf into a greased 9” X 5” loaf pan, cover, and let rise until doubled, about 40 minutes.
Bake in a 375°F pre-heated oven for about 35-40 minutes until the internal temperature is 200°F. Remove the loaves from the pans and place on a cooling rack for about three hours.
Enjoy!
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