Dakota Bread

From Cook's Country | April/May 2013

Why this recipe works:

This hearty loaf from the breadbasket of America can contain a daunting number of flours and seeds. We rely on seven-grain cereal mix to shorten the ingredient list while still providing hearty texture and complex flavor. Starting the bread in a hot oven creates an initial “spring,” and… read more

This hearty loaf from the breadbasket of America can contain a daunting number of flours and seeds. We rely on seven-grain cereal mix to shorten the ingredient list while still providing hearty texture and complex flavor. Starting the bread in a hot oven creates an initial “spring,” and lowering the temperature later prevents the seeds from burning. Bread flour gave us the gluten development necessary to make our loaf rise high, and a pan of water in the oven prevents the crust from setting before the bread is fully risen.

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Makes one 10-inch loaf

In step 2, if the dough is still sticking to the sides of the mixing bowl after 2 minutes, add more flour 1 tablespoon at a time, up to 3 tablespoons. Be sure to use hot cereal mix, not boxed cold breakfast cereals, which may also be labeled “seven-grain.”

Ingredients

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