Tuesday, October 5, 2010
Three Seed Bread and Fall Gold Raspberry Jam
Fall Gold Raspberries. They are so pretty and finally ours are producing like crazy! We originally planted them in a spot where we forgot to water them, the deer nibbled on them and, in general, they were rather neglected. After being moved to a larger bed that's closer to the garden, after a period of settling in, they have gotten down to the job of seriously producing raspberries this fall.
I have waited years for the day I could make Gold Raspberry Jam. Ever since we planted the raspberry canes shortly after moving here, I have wanted to make this jam, and finally, last night I did.
It is absolutely delicious, as raspberry jam always is, and so lovely to look at. I adore the novelty of the gold color that surprises you with the unexpected taste of raspberries. This morning, spread on this bread that's been my breakfast almost every day for the past two weeks, it is heaven.
Three Seed Bread is an absolute snap to make. It is substantially seedy (in a good way) and pleasingly whole grainy, without being too hefty. I love it. I adapted a bread machine recipe from the back of a package of Bob's Red Mill flaxseed I'd bought to make flaxseed waffles. It is just as easy made using a stand mixer and could certainly be made by hand.
Three Seed Bread
Adapted from Bob's Red Mill Natural Food, Inc. recipe
Put all ingredients in a stand mixer bowl:
1 1/4 c. water
2 T. honey
1 T. yeast
2 c. white bread flour
1 c. whole wheat bread flour
1 t. salt
2 T. vegetable oil
1/3 c. flaxseed meal
1/3 c. flaxseeds
1/4 c. sunflowers
1-2 T. poppy seeds
Mix and knead with dough hook attachment 5-10 minutes. Leave to rise until doubled. Deflate and let rise again. Deflate. Form a loaf and place in greased bread pan. Let rise until doubled. Bake 325 for 40-45 minutes. Makes 1 loaf. Slice, toast and serve with jam. Repeat daily.