Categories: Breads- Rolls- Biscuits- Corn bread

Ingredients

• 1 cup all-purpose flour, plus more as needed
• 1 cup rolled oats
• 2 Tbsp. sugar
• 1 1/2 tsp. salt
• 2 1/2 tsp. poppy seeds, divided use
• 2 1/2 tsp. sesame seeds, divided use
• 2 tsp. nigella seed OR fennel seeds, divided use
• 2 1/4 tsp. active dry yeast
• 1 cup water
• 2 Tbsp. butter
• 1 cup whole wheat flour
• 1 egg white, beaten
• Oil

Directions

1. In a large bowl, combine 1 cup of the all-purpose flour, the oats, sugar, salt, 1 1/2 tsp. of the poppy seeds, 1 1/2 tsp. of the sesame seeds, 2 tsp. of the nigella seed and the yeast.
2. In a small saucepan, heat the water and butter over medium heat, stirring frequently, until butter melts. Cool mixture to 130 degrees. Stir butter water into flour-seed mixture until well blended. Add 1 cup whole- wheat flour and mix to form a soft, easy-to-handle dough, adding more flour as necessary.
3. Turn dough out onto a lightly floured surface; gently roll in flour to coat. Knead 8 minutes or until smooth and springy.
4. Coat a large bowl with oil or shortening. Place dough in bowl, turning dough to coat all sides. Cover and let rise until doubled, about 1 hour.
5. Line a large cookie sheet with parchment paper.
6. Roll dough into a 20-inch rope. Place on prepared cookie sheet. Curl each end of the rope in opposite directions to create a coiled “S” shape. cover and let rise until almost doubled, 30 to 40 minutes.
7. Heat oven to 375 degrees. Brush loaf with egg white; sprinkle with the remaining poppy, sesame and nigella seeds. Bake 20 to 25 minutes until loaf is golden and sounds hollow when tapped.
8. Transfer to a rack to cool.

Email to a friend | Print this recipe | Back