Wednesday, May 1, 2013

Crunchy Seed Braid

Jill and I made King Arthur's Crunchy Seed Braid bread. It's an interesting recipe because it's half bread flour, half whole wheat flour and there are some oats. The dough was so heavy and dense that I didn't think it would ever rise. But, it actually rose beautifully and puffed up even more in the oven. It's a delicious bread with lots of seeds (I used sesame and poppy). We ate half the loaf and froze the other half. Even defrosted, it was still good. Please visit Jill's blog to see her lovely loaf and try out this recipe if you're in the mood for some yummy bread.

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