Monday, April 19, 2010

A late night dinner

I've been on a baking kick lately and last night was no exception. I love bread. Seriously, I love bread. And pair that bread with some melted gooey brie and I've died and gone straight to heaven.

No-Knead Honey Seed Bread
  • 2 tbls. honey
  • 1 tbls. active dry yeast
  • 2 cups whole wheat flour
  • 1.5 cups all purpose flour
  • 2 tsp. sea salt
  • 2 tbls. each: hulled pumpkin seeds, hulled sunflower seeds, hemp seeds (I like hemp hearts)
  • butter for greasing
  • milk, for brushing (optional)
  • 1 tbls. poppy seeds, for sprinkling (optional)
~ Dissolve the honey in 1 1/4 cup hot (not boiling) water in a small bowl or pitcher. Whisk in yeast and let stand in a warm place for 15 minutes until frothy.
~ Combine the two flours in a mixing bowl. Using a wooden spoon, stir in salt and pumpkin, sunflower and hemp seeds. Gradually add yeasty water and mix into a dough. As the dough draws together, use your hands to press the dough into a soft, pliable ball. If it's very sticky add a big of flour. If it's dry, sprinkle in a few drops of water.
~ Grease a cookie sheet. Place dough on it and form into any shape you desire. Dust with flour and cover with a damp tea towel. Let rise in a warm place for about an hour, until doubled in size. Preheat oven to 400F. Use scissors to make decorative snips down the middle of the bread. Brush all over with milk and sprinkle with poppy seeds (optional). Bake loaf for 30-40 minutes until golden, firm and hollow sounding.

Hot Brie Fondue
  • boxed brie
  • little white wine
~ Preheat oven to 400F.  Take the lid off the cheese and drizzle on a little white wine over the rind. Replace the lid and wrap cheese in it's box in foil. If you can't find boxed brie, you can just wrap the brie itself in foil. Place in preheated oven in middle rack for 15-20 minutes. Unwrap and dunk slices of bread into the warm runny cheese!

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