Seed - Filled Crostini Bread
From jo_jo_ba 14 years ago
- 25 minutes to make
- Serves 10
I know what you're thinking - who makes a fresh loaf of bread just to let it stale into crostini bases?? Well, I was actually looking for a simple, fast-mixing bread for a (forthcoming) pasta dish requiring toasted bread chunks, and I wanted something with a ton of flavour! Read more I wasn't disappointed, and though I wouldn't reccommend making sandwiches with this (the loaf, at any rate, is tiny!) croutons, bruschetta, crostini or even panzanella salad are perfect uses! Serving size is for crostini rounds. See less
Ingredients
- 1 cup flour shopping list
- 1/2 cup ww flour shopping list
- 1/4 cup coarse cornmeal shopping list
- 2 tbsp flax seeds shopping list
- 2 tbsp poppy seeds shopping list
- 1/4 tsp salt shopping list
- 3/4 cup warm water shopping list
- 1 tsp dry active yeast shopping list
How to make it
- In a bowl, combine flours, cornmeal, flax seeds, poppy seeds and salt. Set aside.
- Mix water and yeast in a large, deep bowl. Allow to stand 10 minutes.
- Beat the flour mixture into the yeasted water to form a stiff, smooth dough.
- Place in an oiled bowl, cover and let rise 1 hour.
- Punch dough down and roll into a small baguette shape. Place on a lightly greased (or parchment lined) baking sheet.
- Cover again and allow to rise 45 minutes.
- Preheat oven to 400F.
- Bake loaf for 25 minutes, until golden and hollow-sounding when tapped.
Crumb shot!
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People Who Like This Dish 3
- mbeards2 Omaha, NE
- crazeecndn Edmonton, CA
- jo_jo_ba Oshawa, CA
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