You may recall that my Mother's Day pasta dinner involved toasted bread c
I'm sending this to WildYeast's Susan's event YeastSpotting this week.
Seed - Filled Crostini Bread
Makes enough for 10 crostini
1 cup flour
1/2 cup whole wheat flour
1/4 cup coarse cornmeal
2 tbsp flax seeds
2 tbsp poppy seeds
1/4 tsp salt
3/4 cup warm water
1 tsp dry active yeast
1/2 cup whole wheat flour
1/4 cup coarse cornmeal
2 tbsp flax seeds
2 tbsp poppy seeds
1/4 tsp salt
3/4 cup warm water
1 tsp dry active yeast
- In a bowl, combine flours, cornmeal, flax seeds, poppy seeds and salt. Set aside.
- Mix water and yeast in a large, deep bowl. Allow to stand 10 minutes.
- Beat the flour mixture into the yeasted water to form a stiff, smooth dough.
- Place in an oiled bowl, cover and let rise 1 hour.
- Punch dough down and roll into a small baguette shape. Place on a lightly greased (or parchment lined) baking sheet.
- Cover again and allow to rise 45 minutes.
- Preheat oven to 400F.
- Bake loaf for 25 minutes, until golden and hollow-sounding when tapped.
Amount Per Serving
Calories: 98.1
Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 2.8 mg
Total Carbs: 17.5 g
Dietary Fiber: 2.1 g
Protein: 3.1 g
Yum, yum! I love home made bread. And especially seed bread. Must try your recipe! Thanks.
ReplyDeleteMmmm I'm always up for drooling over carbs and specifically your breads! This one is no exception!
ReplyDeleteThose croutons do look lovely in your pasta! Toast rounds sound fabulous too.
ReplyDeleteSeeded breads are a favorite of mine. This one has me salivating.
ReplyDelete