Cook’s Country Dakota Bread
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We love to watch America’s Test Kitchen and Cook’s Country. We stream the shows so we can pick and choose which episodes we watch. The other day we were looking trough some of the episodes, and we came across one that featured Cook’s Country Dakota Bread.
Well, Dan has always wanted to bake bread. From scratch. Using yeast. And, who doesn’t love hot fresh bread right from the oven. Maybe even slathered with butter!
When I saw that this Dakota Bread was a 7-grain seeded bread (well, in our case it’s 5-grain), well, I was all over that. Whole grain bread is going to be really tasty and a bit of added nutrition – that’s all good! And, man can’t live on veggies alone, at least, my husband can’t! So, I decided to get him baking! Hee hee
The recipe calls for 7-grain hot cereal mix. My store had a five-grain hot cereal mix from Bob’s Red Mill, and we loved that. Cook’s Country said in the TV episode that Bob’s Red Mill and Arrowhead Mills both tested well in their taste tests. Just make sure that you’re getting hot cereal mix, like old-fashioned oatmeal with several other grins mixed in; it’s not a cereal mix like raisin bran or Chex or something.
Oh my, this bread was amazing! Light, fluffy, full of grain flavor goodness. And, I’m pretty sure that homemade bread is pure magic. You take dry flour and add some water and bake it and you get bread – magic I tell you!
I will say that Dan has earned the title of master bread maker in this house! He can bake this bread for me anytime!!!
Oh, one other note, the recipe said to wait 2 hours after the bread came out of the oven to cut into it to eat it. Um, I can’t figure out the reason behind that. Yes, we waited, but we’re pretty sure at this point that the only reason to wait was to torture ourselves. Yes, wait, let the bread rest, but I’m thinking like 10 minutes should be fine. But, if you want to be safe, wait the 2 hours!
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- 2 cups hot water
- 1 ½ cups 7-grain hot cereal mix
- 2 tablespoons honey
- 2 tablespoons vegetable oil
- 3 ½ cups bread flour
- 1 ½ teaspoons salt
- 1 teaspoon instant or rapid-rise yeast
- 3 tablespoons raw, unsalted pepitas, divided use
- 3 tablespoons raw, unsalted sunflower seeds, divided use
- 1 teaspoon raw sesame seeds
- 1 teaspoon poppy seeds
- 1 large egg, lightly beaten
- In bowl of stand mixer, combine hot water, cereal mix, honey, and oil and let sit for 10 minutes.
- Add flour, salt, and yeast to cereal mixture. Fit stand mixer with dough hook and knead on low speed until dough is smooth and elastic, about 5 minutes. Add 2 tablespoons pepitas and 2 tablespoons sunflower seeds to dough, and mix for 1 additional minute.
- Turn out dough onto lightly floured surface, and knead until seeds are evenly distributed, about 2 minutes.
- Oil a large bowl, and add the dough to the oiled bowl. Flip the dough over so that both sides of the dough have a small amount of oil on them, and cover the bowl with plastic wrap. Let dough rise at room temperature until doubled in size and fingertip depression in dough springs back slowly, 60 to 90 minutes.
- Turn dough out onto a lightly floured surface, and punch down. Knead dough a few times, and place on a rimmed baking sheet that’s been lined with parchment paper. Shape dougn into a round ball, and cover loosely with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
- Adjust oven racks to upper-middle and lowest positions and heat oven to 425 ° F.
- Combine remaining 1 tablespoon pepitas, remaining 1 tablespoon sunflower seeds, sesame seeds, and poppy seeds in small bowl. Using sharp knife, make ¼ inch-deep X in the top of the dough. Brush dough with beaten egg, and sprinkle seed mixture evenly over top, pressing some of the seeds onto the sides.
- Place a loaf pan on lowest oven rack and fill with hot water. Place baking sheet with dough loaf on upper-middle rack and immediately reduce oven to 375° F. Bake until crust is dark brown, about 45 minutes. Transfer loaf to wire rack and let cool completely.
- Makes one 10-inch round loaf