Poppy Seed Bread
© llizard aka ejm 2002
Ingredients makes one round loaf
½ c lukewarm water
1½ tsp active dry yeast
3 Tbsp sugar
¾ c buttermilk
3 Tbsp olive oil
2 tsp vanilla extract
¼ c rye flour
2¾ c unbleached all-purpose flour
4 Tbsp poppy seeds
1½ tsp salt
poppy seeds for top of loaf
- In a smallish bowl, mix yeast with ½ c lukewarm water (do the baby's bottle test on your wrist), and let sit until mixture starts to bubble. Put the bowl into the *cold oven (with the light turned on if you want)* with the door closed. Let it sit there as you start to make the bread dough. It sometimes takes more than 10 minutes to start foaming.
- Meanwhile, in a large bowl, pour the buttermilk over oil, sugar and poppy seeds. Add rye flour and all but ½ c of the allpurpose flour. Add the yeast mixture (it should be quite foamy - if it is not after a period of 20 minutes have passed, either the yeast is dead or the water was too hot or far too cold. Check the due date on your yeast container. If the date hasn't passed, try again.) Stir with a wooden spoon in a circular direction, stirring enough to encorporate it all to make a rough dough. Cover with plastic and leave for 20 - 30 minutes.
- Put some of the other ½ c flour on a wooden board. Turn the dough out onto the board. Sprinkle the salt over top. Let the dough rest as you wash and dry your mixing bowl. Knead the dough (the salt will quickly be encorporated) 10 to 15 minutes, adding small amounts of the remaining flour to the board if dough is sticky. When the dough is springy and
silky to the touch, it has been kneaded enough. This dough is on the soft side.
- Put the dough into the clean bowl that holds twice the volume of the dough and cover the bowl with plastic wrap. Let it rise in a non-drafty area at room temperature (or in the cold oven with the light turned on if you want) until the dough has doubled. (This might take anywhere from an hour to two hours)
- I let the dough rise to the top of the bowl, but it is risen enough if when you gently poke your finger in the top, the indention stays. Gently deflate the dough. Cover with plastic and allow to rise to double again.
- Turn the dough out onto a lightly floured board. Shape into a round ball. Wet your hands with water and wet the tops of the loaf liberally. Sprinkle poppy seeds over the loaf. Let rise on a lightly oiled pan or a poppy seed dusted peel or on parchment paper, covered with a damp cloth, until double in size. (about an hour)
- Thirty minutes before you are going to bake, turn oven to 450F. Put water into a broiling pan and place it on the bottom rack of the oven.
- Liberally spray the top again with water. Put bread in oven and immediately turn the oven down to 375F. Bake the bread on the second lowest rack for 35-40 (I bake it for 45-50) minutes or until it is hollow sounding on the bottom.
- Remove to cool on cooling racks. Wait til the bread is cool before cutting it. If you like to eat warm bread, reheat the bread after it has cooled.
This bread goes very well with cheddar cheese.
Uneaten bread should be stored at room temperature rather than refrigerated. (the refrigerator causes the bread to go stale faster) Bread can also be stored in the freezer - double bagged airtight plastic. Take it out of the freezer and leave it in the bag until the bread has thawed. To reheat the bread, turn the oven to 500F for 5 minutes or so. Turn the oven OFF. Put the bread in the oven for ten minutes.
adapted from Adele's Poppy Seed Loaf at http://countrylife.net/pages/recipes/854.html