HONEY & SEED BREAD - PAIN AUX GRAINES, Recette HONEY & SEED BREAD

Posté le 21/07/2008 09:00:00 Par Rosa's Yummy Yums (Voir son site)

As I'm addicted to yeast, madly drawn to baking and incurably in love with bread, for my last birthday (which happens to fall right on Christmas day), I received Beth Hensperger's "The Bread Bible" which is a wonderful cookbook dedicated to this irreplaceable staple. Her book was a real discovery, as, until now, not one of her recipes was a flop as I have got only good results so far. All on the contrary!

This 528 pages book, which won a James Beard award, is chock-a-block full with 300 gorgeous as well as easy to follow recipes ranging from simple, basic and fancy yeast breads such as white breads, egg breads, whole-grain breads, country hearth breads, vegetable/herb/cheese/nut breads, dinner rolls/sandwich buns/bread sticks/bagels, picnic breads, pizza/calzone/focaccia, flatbreads, fry breads, sweet rolls, croissants, morning breads, celebration breads, dessert breads, food processor breads and bread machine loaves to the non-yeast kinds (made with baking powder/soda) such as scones, biscuits, shortcakes, soda breads, crêpes, popovers, tortillas, waffles, quickbreads, cornbreads, muffins, gingerbreads and even coffee cakes...

Until now, I have discovered no flaws or errors within the pages of this book. Beth Hensperger is passionate about bread and very professional. All her recipes give incredible results, are well-explained, innovative and delightful. Although her cookbook carries quite a misleading title that can/could confuse most of us, because this lengthy book is neither totally authoritative nor complete (that would be impossible), I believe that no baker, nor kitchen should be without that masterpiece! Whether you are new to baking or an experienced baker, this excellent cookbook will provide you with a collection of compelling bread recipes which will make your eyes roll back in your head while eating her scrumptious creations!

And this "Honey And Seed Bread" is just the perfect example to illustrated what I was saying in the preceeding lines... That bread has a lot of crunch thanks to the seeds, it's soft interior as well as smooth exterior are delightful and it's slight sweetness is irresistible. It is a loaf that is terrifically scrumptious and awesomely satisfying on all levels!

~ Honey And Seed Bread ~
Recipe by Beth Hensperger, taken from her book "The Bread Bible" and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes two 23 x 13cm (9-by-5-inch) loaves.

Ingredients:
3/4 Cup Lukewarm water (less than 100° F)
1 1/2 Tbs (1 1/2 packages) Dry yeast
1 Tsp Castor sugar
1/2 Cups Lukewarm milk (less than 100° F)
2 Tbs Unsalted butter, melted
2 Tbs Runny honey
5 1/2 to 6 Cups All-purpose flour or bread flour
1 Tbs Salt
4 Tbs Sunflower seeds
1 Tbs Poppy seeds
1 Tbs Sesame seeds
Ingredients for the "Egg Glaze":
1 Egg
1 Tbs milk

Method:
1. Pour the warm water in a small bowl. Sprinkle the yeast and sugar over the surface of the water.
2. Stir to disolve and let stand at room temperature until foamy, about 10 mintues.
3. In a large bowl, combine the milk, butter, honey and yeast mixture.
4. Add 2 cups flour, salt, sunflower seeds, poppy seeds and sesame seeds. Beat hard until smooth, about 3 minutes.
5. Add the remaining flour, 1/2 cup at a time, until a shaggy dough is formed.
6. Turn the dough out onto a lightly floured work surface and knead until smooth and silky, 4 to 5 minutes.
7. Place the dough in a greased deep bowl. Turn once to grease the top and cover with a plastic wrap and then a tea towel.
8. Let the dough rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.

9. Gently deflate the dough and turn it out onto a lightly floured work surface.
10. Grease two 9-by-5-inch (23 x 13cm) loaf pans.
11. Divide the dough into 2 equal portions. Form each portion into a loaf and place it seam side down into the loaf pan.
12. Cover with a tea towel and let rise 1 inch above the rims of the pans, about 45 minutes.
13. Twenty minutes before baking, preheat the oven to 190° C (375° F).
14. Brush with egg glaze, for a dark and glossy crust.
15. Put the loaf pans on the center rack of the oven and bake 40 to 45 minutes, or until golden brown, and the loaves sound hollow when tapped with your finger.
16. Transfer the loaves immediately to a cooling rack.

Remarks:
While kneading the bread, don't forget to dust your working surface with flour (only 1 Tbs at a time) if the dough tends to by sticky.
Once you have brushed the loaves with the egg glaze, you can sprinkle them with the seeds of your choice (poppy seeds, sesame seeds, sunflower seeds, pumpkin seeds, etc...).

Serving suggestions:
This bread is delicious with almost anything.
It is ideal for making Cheese On Toast, Crostini, Bruschetta or Croutons.

****************

~ Pain Au miel Et Aux Graines ~
Recette de Beth Hensperger, tirée du livre "The Bread Bible" et adaptée par Rosa @ Rosa's Yummy Yums.

Pour deux pains de 23 x 13cm.

Ingrédients:
3/4 de Tasse (180ml) d'Eau tiède (en dessous de 50° C)
1 1/2 CS (1 1/2 sachets) de Levure sèche
1 CC de Sucre cristallisé
1/2 Tasse (120ml) de Lait tiède (en dessousde 50° C)
2 CS de Beurre non-salé, fondu
2 CS de Miel liquide
5 1/2-6 Tasses (701g-765g) de Farine blanche/fleur (farine à pain)
1 CS de Sel
4 CS de Graines de tournesol
1 CS de Graines de pavot
1 CS de Graindes de sésame
Ingrédients pour le "Glaçage A l'Oeuf":
1 Oeuf
1 CS de Lait

Méthode:
1. Mettre l'eau tiède dans un petit bol. Saupoudrer avec la levure et le sucre.
2. Mélanger pour dissoudre et laisser reposer, à température ambiante, jusqu'à ce que le mélange devienne mousseux, pendant environ 10 minute.
3. Dans un grand bol, mélanger ensemble le lait, le beurre, le miel et le mélange levure/sucre/eau.
4. Ajouter 2 tasses de farine, le sel, les graines et bien battre pendant 3 minutes, jusqu'à ce que ce mélange devienne lisse.
5. Ajouter le restant de farine, 1/2 tasse à la fois et bien l'incorporer afin d'obtenir une boule de pâte.
6. Sur un plan de travail fariné, pétrir pendant 4 à 5 minutes, jusqu'à ce que la pâte soit souple et élastique.

7. Mettre la pâte dans un grand bol légèrement huilé/beurré et faites tourner la pâte dans le bol afin de bien l'enduire d'huile/de beurre. Couvrir avec du film alimentaire, puis avec un linge.
8. Laisser lever, à température ambiante, jusqu'à ce que la pâte ait doublé de volume, pendant 1 à 1 1/2 heures.
9. Dégonfler la pâte et la mettre sur une surface farinée.
10. Graisser/beurrer deux moules de 23 X 13cm et diviser la pâte en deux parts égales.
11. Donner la forme d'un pain rectangulaire, puis mettre la pâte dans les moules et couvrir avec un linge.

12. Laisser lever pendant 45 minutes, jusqu'à ce que le pain ait doublé de volume.
13. Vingt minutes avant d'enfourner le pain, préchauffer le four à 190° C.
14. Juste avant d'enfourner vos pains, les badigeonner avec le glaçage à l'oeuf".
15. Cuire pendant 40 à 45 minutes, jusqu'à ce qu'ils soient dorés et sonnent creux.
16. Mettre les pain à reffroidir sur une grille.

Remarques:
Lors du pétrissage, si votre pâte colle, saupoudrer la d'un peu de farine (1 CS à la fois).
Après avoir badigeonné vos pains, vous pouvez aussi les saupoudrer avec des graines (pavot, sésame, tournesol, courge, etc...).

Idées de présentation:
Ce pain est délicieux avec presque n'importe quoi.
Il est parfait pour faire des Toasts Au Fromage, des Crostinis, des Bruschette ou des Croutons.

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