Rustic sunflower seed loaf

Several days ago I thought it was pretty apt, in view of the arrival of spring (and ergo the foretaste of summer) to make a rustic bread that celebrates that most optimistic of flowers: the sunflower. I wanted to use sunflower seeds, scattered prodigally on top of the loaf and embedded into the crumb. Quite fortuitously I found a largish packet of sunflower kernels for a few bucks at the store.

The recipe I eventually worked with is based on King Arthur Flour's simple rustic loaf  but subbing bread flour for some of the AP. Here's my version

Sponge

1 1/2 cups cool water (I used bottled water)
1 teaspoon instant yeast
1 1/2 cups all-purpose flour
1/2 cup rye flour

Dough

2 tsp salt
1 1/4 cups bread flour
1  cup all-purpose flour
1/2 cup mixed sunflower kernels and poppy seeds

First, I made the sponge around midnight just before bake day. I mixed the sponge ingredients and let it rest a bit more than instructed. In fact I left it alone for nearly 16 hours. No harm done. (Note to self: Use a large bowl for the sponge next time, saves on cleaning).

The next day, I made the dough by stirring down the sponge, and adding the salt and flour.  I turned the mixture out and kneaded it until the dough was smooth and elastic. I kneaded in my seeds and placed the dough in a greased bowl, turning to coat its surface with oil. After this I left it alone inside the warm oven for about 2 hours while I went for a run.

After the dough had doubled I turned the dough out onto a lightly greased baking tray and studded the surface with some of the seeds. Covered and let rise for about 1 hour. About 15 minutes towards the end of the rising time, I preheated the oven to 450°F.

I stuck the bread in the oven (I skipped the slashing-the-surface part) and quickly spritzed some water around to create steam. After 30 minutes in the oven I checked the loaf and it didn't seem to be quite ready so I reduced the temperature to 400 and baked the heck out of it for 15 minutes more.

The loaf was delicious and substantial, though not as heavy as my first rye bread. I plan to tweak my technique next time as the sunflower seeds that I used for decoration just fell off. I might try to spritz the surfaces of the laf with water first, followed by an eggwhite glaze and the seeds.

Mmmm love me some raisins

This is based on a very excellent recipe at The Fresh Loaf, converted to metric and shown using my timetable.

I didn't shape the loaves carefully enough -- I would have liked a more even domed top -- but boy, this was delicious straight from the oven and this morning it made heavenly toast.

The crumb was good, not dense at all. It was quite light but still had good structure.

Cinnamon-maple raisin bread


Makes 3 loaves

680g bread or AP unbleached flour
227g whole wheat flour
150g rolled oats
2.5 cups water
3/8 cups milk
2 tbsp honey
2 tbsp maple syrup
5.5 tbsp vegetable oil (I used extra virgin olive oil as that was al I had)
1 tbsp plus 1/2 tsp salt
1 1/4 tbsp instant yeast
2 tbsp ground cinnamon
2 cups soaked and drained raisins
1 egg white, beaten and with a pinch of salt to help break it down

Timetable:

7:00 pm: Soak the raisins in warm water to which you can, as I did, add orange flavouring (other possibilities include rum, earl grey tea, orange juice). In a large bowl, soak the oats in the 2 1/2 cups water.

7:30: Drain off the raisins. Mix the flours, yeast, salt, and cinnamon. In another container combine the milk, honey, maple syrup and oil. Dump the liquid mixture into the oats, and then dump in the flour mixture. Mix well, until all of the flour is hydrated. Knead by hand for 5-7 minutes, then mix in the drained raisins. Knead until the raisins are distributed throughout the dough.

7:45: Place the dough back into your now-greased large bowl. Spray the top with a little nonstick spray or oil, and cover with a kitchen towel or clingfilm. Allow to rise for 1 hour.

Around 8:45: Remove the dough from the bowl and fold it, degassing it gently as you do. Place the dough on your floured counter, top side down. Fold the dough in thirds, like a letter, gently degassing. Fold in thirds again the other way. Flip the dough over, dust off as much of the raw flour as you can, and place it back into the bowl.

9:00 Cover the bowl and allow the dough to rise in bulk again for another hour.

10:00 Preheat the oven to 450F. Tip dough out of the bowl and degas very gently. Divide the dough in thirds and shape the loaves. Place each shaped loaf into a greased pan. Gently brush each loaf with egg white and sprinkle with some more oats.

Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped.

Around 11: All done! You really should cool the loaves on a rack. But if you're like me and probably 90 percent of home bakers, you'll have a slice straight from the oven.

In the age of cutesy

I like the power of the direct gaze; no subterfuge, no coyness. All is strength. It says, here I am, in the lines on my face, the levelness of my eyes. Take it or leave it.