Prairie~Phlox Posted December 31, 2011 Share Posted December 31, 2011 Seeds like poppy, sesame & sunflower. I tried one online and it didn't have much flavor. I want one that I can do in the breadmaker but shape into a french loaf & bake. Quote Link to comment Share on other sites More sharing options...
By Grace Posted December 31, 2011 Share Posted December 31, 2011 :lurk5: Sounds yummy--I hope someone posts!! Quote Link to comment Share on other sites More sharing options...
Jane in NC Posted December 31, 2011 Share Posted December 31, 2011 Chris Kimball of Cooks Illustrated and America's Test Kitchen fame was on NPR before Thanksgiving. He gave a recipe for multigrain rolls--actually a loaf adapted for rolls. Scroll down this page to find it. I have successfully made this using Bob's Red Milll Seven Grain Cereal and pumpkin seeds. Next time I think I'll add some poppy seeds too. We were very happy with the end product which I turned into rolls but I suspect that the loaf would be yummy as well. Quote Link to comment Share on other sites More sharing options...
In The Great White North Posted December 31, 2011 Share Posted December 31, 2011 This is great! Very tasty and lasts weeks in the fridge. http://theinversecook.wordpress.com/2009/07/09/saftig-kerniges-roggenbrot/ However, I can't imagine doing it in a bread machine or a French loaf. You have three bowls sitting around "soaking" overnight, it rises forever, has to knead forever, and bakes for an hour and a half! It's worth the trouble, though. Have you tried just tossing some seeds into the Artisan Bread in 5 Minutes a Day dough? That might be easiest of all. When I make it with whole wheat, I use extra water and let it set longer (to soak it up,) so with seeds, you might want even more water and even longer before using. I think the salt gives it more flavor. Quote Link to comment Share on other sites More sharing options...
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