Tuesday, March 3, 2009

Maple Seed and Nut Bread

This post kinda points out how much I love bread.

Last night, I was lying on my bed at around midnight, looking at recipes. When I came across this one, I ran downstairs and started mixing the first step right away so it could rise for the night. I kinda felt pretty lame, but it just looked so amazing…covered in seeds of all kinds, and with MAPLE! So this morning, I woke up early and got to work again (never mind I have two essays due on Thursday…)

Here’s the link to the recipe

But if you’re into bread, I suggest you check out their main page. Just make sure you have plenty of time to look, and I don’t suggest reading it while you’re hungry.


I changed up the ingredients a little, I used spelt, and kamut flour instead. I also veganized it, which meant substituting maple syrup for egg in the coating (that sounded more delicious to me anyway). The recipe also calls for sunflower seeds, semolina flour, wheat germ and oats, but I don’t have those ingredients. So I used more flax seed meal, and added quinoa flour instead. Just as a reminder, I the recipes I mark as gluten free are as gluten free as I can make them, don't hold me responsible if I missed something and a bad reaction occurs.


The night before:

1 cup spelt flour
1 cup kamut flour
1 ¼ of a cup warm water
¼ of a tsp of instant yeast

The day of:

2/3 of a cup of 100% Canadian Maple Syrup
½ a cup of flax meal
¼ of a cup quinoa flour
2 tbsp poppy seeds
3 tbsp of flax seeds
1 tbsp of instant yeast
1 ¼ of a cup spelt flour
1 ¼ of a cup kamut flour
Handful of chopped almonds


3 tbsp of flax seeds
3 tbsp of poppy seeds
Chopped almonds
2 tbsp of 100% Maple Syrup

Two happy little loaves in the oven


The night before, combine flour, and instant yeast in a large bowl, and mix well.
Slowly add the war water (warm is important for the yeast).
I covered mine with cling wrap and left in a warm place, maybe a counter top…I put mine in my room near the vent

The next morning, uncover the dough, and add the maple syrup, flax meal, quinoa flour, flax seeds, poppy seeds, chopped almonds, and mix well.
Then add the instant yeast and spelt flour, and continue to mix. Slowly add the spelt flour, then the kamut.

Then I kneaded the dough for about 8 minutes.

Put the dough in a large bowl that has been coated with a bit of oil, and put in a slightly warmed oven (150 degrees) for about 45 minutes to an hour.

After the hour is up, take out the dough, and preheat the oven to 375. Cut the dough in half, shape into loaves.

On a baking sheet, sprinkle poppy seeds, flax seeds, chopped almonds, and currants. Coat the loaves in maple syrup and roll in the seed mixture.

Put in greased bread pans, and pop in the oven! The original recipe said to bake for 35-40 minutes, however, my oven is messed up and doesn't heat properly, and I used two different bread pans (one glass, one ceramic, so the loaf in the ceramic took longer). I ended up leaving them in the oven for about 45-55 minutes. Test by poking with a metal fork or skewer to see if it comes out clean.

1 comment: