Author: story of a kitchen (barely adapted from big sur bakery's cookbook)
Recipe type: bread
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
5 cups all-purpose flour
½ cup flax seeds (I used with a mix of chia seeds)
½ cup sesame seeds
2 cups oat bran
¼ cup sunflower seeds
½ cup amaranth, quinoa, millet, or poppy seeds (or mix - I used millet and poppy seeds)
heaping 1 teaspoon salt
1 teaspoon baking soda
¼ cup + 2 tablespoons beer
2½ cups buttermilk, cream, or whole milk (I used mostly cream and a little 2% milk)
Instructions
Preheat oven to 375 degrees F.
Mix all dry ingredients then create a well in the center. Add beer and milk into well. Mix just to combine. You dough should be moist. If too dry, add a little more beer or milk.*
Sprinkle flour on top and roll into a loose log about 2 inches in diameter. Cut into 15½ inch slices and form into patties.**
Bake 40-45 minutes until golden brown. Don't overbake as the bread will dry out (which can be corrected by more butter slathered on top when eating).
To eat, slice open and toast, and slather with butter or jam, with a sprinkle of salt (a must!). This bread is very dense and needs toasting before eating.
Notes
* I felt my dough was a little dry after mixing, but I didn't add more liquid to moisten. It may have been the chia/flax ratio sucking up the liquid, ?I'm really not sure. The resultant bread still tasted great, but some patties cracked while baking and subsequent splitting was difficult with some crumbling. Be more dough-conscience than I was.
** I ended up with 18 thick patties.
Recipe by story of a kitchen at https://www.storyofakitchen.com/bread-recipes/big-sur-bakery-hide-bread/