The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pecans and pumpkin seeds sandwich bread

ilan's picture
ilan

Pecans and pumpkin seeds sandwich bread

My path of research in bread making led me another step. This week I made yet another sandwich-bread and added different stuff into it.


I saw that in the several recipes most of the liquid in such bread consist of milk. It should make the bread richer in flavor as milk in oppose to water have a taste and in addition it contain some percent of fat.


All is good and well in theory. I already baked bread with water and bread with milk.


This time, I made two batches of the same recipe but in the second I replaced 2/3 of the liquid with milk.


Both bread looked almost the same. If there was any visual difference I failed to see it.


The crust on the milk bread was softer while the one with water was crunchier. There is a meaningful difference… I like both.


Another thing I wanted was thinner crust. So instead of baking at high temp with steam for 15 minutes (as I done in my previous bread) I reduce the time to 10 minute. The crust was good but thinner.


 To enrich the bread I added Pecans and Pumpkin seeds to the dough and sprinkled the top of the bread with Sunflower & Pumpkin seeds.


I didn’t use any preferment here, It was aimed to be a quick bread making. So, I used 3 teaspoons of yeast and 1 teaspoon of sugar. This reduced raise time to 1 hour + 1 hour. I must try this same bread with the longer method to check the flavor difference. But this will be my project for next week J


I didn’t punch down the dough after the first rise. I just roll it out of the bowl and formed it. It looses enough air in any case.


Additional thing I tried with both loaves was to score them right after I formed them into loaves. This is because when I try to score the bread right before baking, it loose height. I should look for a razor blade as my knives (sharp as they are – 8” knife is too big) are not good enough for this job.


The Dough:


-       3 1/4 cups flour


-       3 teaspoons yeast


-       1 teaspoon sugar


-       1 ½ cup of water (replace 1 cup of water with milk)


-       1 ¾ teaspoon of salt


-       ½ cup of chopped Pecans


-       ¼ cup of Pumpkin seeds


-       ½ egg


-       ½ egg for glazing


-       Sunflower seeds for topping


Mix the flour, yeast, sugar, egg and water (or milk) into a unified mixture and let rest for 20 minutes.


Add the salt Pecans and Pumpkin seeds knead for 10 minutes. Let rise for 60 minutes.


Form into a loaf and let rise for another hour.


Bake in high temperature with steam for 10 minutes.


Reduce the heat (180-170c) and bake for another 40 minutes.




Until the next post


Ilan


 


 

Comments

Pop N Fresh's picture
Pop N Fresh

I love your choice of seeds. 


What would be your choice of sandwich filler for this bread?


 


Robert

ilan's picture
ilan

Hi Robert,


Hard choice as the pecans are neutral in taste.


I went for spreadable cream, a good salami, tomato, spring onions salt and pepper.


My wife loved it with avocado paste (with lemon juice, salt and pepper), a yellow cheese, tomato and sweet basil.


Now that I think of it, it will go perfectly with Brie cheese. Now I have to wait for the next bread to check it out :)


Ilan

ZD's picture
ZD

Nice job.


Greg R