This multi-grain seed bread (whole wheat, rolled oats, flaxseed, sunflower seeds) is based on a recipe in "Peter Reinhart's Whole Grain Bread" by Peter Reinhart.
It's a three day process to make this bread and begins with soaking raisins and flaxseeds overnight. I was a little afraid to soak the raisins and when I looked at them the next day, I saw I was right to be afraid....
Luckily, the instructions call for pureeing the flaxseeds and raisins.
Day 2 calls for the pre-soaker ingredients to be added to whole wheat flour, oat bran (I used finely ground rolled oats) and a little salt to make a "soaker".
This is how the "soaker" looked just after it was mixed.
On Day 2, there is also a starter (biga) for Power Bread, made with whole wheat flour, yoghurt and dry yeast.
On Day 3, there are more pre-tasks to perform. The recipe calls for sunflower seeds to be ground into a flour. I made an executive decision to finely chop just some of the sunflower seeds. It was relatively early in the morning, so rather than disturbing the piece with a loud electric grinder, I used our mezzaluna.
I used water and apricot jam to rehydrate the yeast.
Mixing the dough
Proofed bread on peel
Scoring was really a pleasure with this lame with the stunningly beautiful handle made by Lance Ziegler of Burnt Whisker Forge (burntwhiskerforge.com). The weight is perfect and the curve of the handle fits wonderfully into the hand. (Please see more photos of our Burnt Whisker Forge lame.)
We were thrilled with the ears!
Power Bread is delicious toasted. It's best when thinly sliced and even better when served with goat's cheese and pepper jelly.
1st Year: Challah . Coccodrillo . Croissants and Pains au Chocolat . Five-Grain Bread with Walnuts . Mary's Dark Onion Rye . Royal Crown Tortano . Whole-Wheat Pita
2nd Year: Chinese Steamed Flower Rolls . Italian Knots . Naan
3rd Year: Broa . Brunkans Långa . Cornucopia . Ensaimadas . St. Hildegard's Spelt Bread . Sweet Portuguese Bread . Taralli Pugliesi . Yeasted Sprouted Wheat Bread
4th Year: Biscotti Picanti . Cuban Bread . Dan's Garlic Bread . Fougasse . Hamburger Buns . Herbed Soda Bread . Kaiser Rolls . Rewena paraoa . Soft Pretzels . Stollen . Streusel Potato Coffee Cake . Stromboli
5th Year: Assyrian Spinach Pies . Easy Little Bread . Fantans . Holiday Apple Kuchen . Julia Child's French Bread . Molasses Fennel Rye . Oatmeal Twists . Pocketbook Rolls . Russian Rose . Swedish Rye
6th Year: Aloo Paratha . Brioche and Gateau a la Creme . carrot bread . Chocolate Prune Rolls . Crackers . Filled Pane Bianco . Modern 'Lardy' Cake . Nut Roll Coffee Cake . Rgaif . Rheinbrot . Whipped Spelt Bread
7th Year: Beaujolais Bread . Brioche Flower . caramelized onion bread . Chapatis . Dhakai Bakharkhani . Kouign Amann . Panmarino . Polenta Bread . Pretzel Croissants . Robert May's French Bread . Water-Proofed Bread (challah) . Wild Rice and Onion Bread
8th Year: caramelized onion rye . Anadama Bread . Chrysanthemum Bread . Conchas (Mexican pan dulce) . Cozonac (Romanian Festive Braid) . Flaxseed Soaker Bread with Prunes . Granary-style Bread . Khachapuri . Muesli Rolls . L'Otto di Merano . Power Bread . Tangzhong Bread
9th Year: Asiago Bagels . Auberge Walnut Bread . Beet Bread . Beignets . Bialys . Bran Bread . Coconut Rolls . Fouace Nantaise . Jachnun . NOT Cinnamon Rolls . Porridge Bread . Spring Focaccia
10th Year: Champagne Baba . Cinnamon Raisin Struan Bread . English Muffins . Kaak . Kare Pan . Pumpkin Cornmeal Rolls . Royal Crown Tortano - Revisited . Shubbak el-Habayeb . Swiss Rye Ring . Tartine Polenta Bread . Tootmanik . Velvety Bean Bread
11th Year: Lariano-style Bread . Nazook . Red Pepper Coques . Pain au Levain
(The thumbnail image appearing on links to this page is housed on Flicker: etherwork photostream.)