Old Time Bread Recipe - Allrecipes.com
Old Time Bread Recipe
  • READY IN ABOUT hrs

Old Time Bread

Recipe by  

"This hearty and wholesome bread has pumpkin, sunflower and sesame seeds. You can substitute other seeds for those listed if you wish."

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Ingredients Edit and Save

Original recipe makes 1 round loaf Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    2 hrs 35 mins

Directions

  1. In a large bowl, combine bread flour, whole wheat flour, cornmeal and salt. Crumble the yeast into a separate bowl and mix with the water and 3/4 cup milk. Make a well in the center of the flour mixture and pour in the yeast mixture. Mix until the dough begins to pull together.
  2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface. Flatten the dough, and gently knead in the pumpkin and sesame seeds. Form the dough into a single round loaf and place on a lightly oiled baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  4. Brush loaf with 2 tablespoons milk and sprinkle on the sunflower seeds. Bake in preheated oven for 30 to 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Let cool on a wire rack before serving.
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Reviews More Reviews

Apr 27, 2005

Finally a wheat bread recipe that's not sweetened! This is as tasty as German breads, but mine was not as elastic. I did tweak it, using oats instead of cornmeal and flax seeds instead of sesame seeds, and I used all water rather than part milk (more in line with German recipes). Based on a previous review I doubled the salt, but that made it a bit too salty for my taste. Next time I would stick with 1 - 1 1/2 tsp. salt. It is still a very good old world-like bread.

 
Feb 10, 2004

I skipped the seeds, and I used coursely-ground cornmeal that I had let soak in the 3/4 c. milk. I added about 2 T. gluten to this as well. I let it rise twice, baked it in a 9x5 pan in a 350 oven, and it rose really well. It perhaps could use a bit more salt.

 

6 Ratings

Aug 15, 2003

This recipe made a really dense loaf. Very yeasty. The combination of whole wheat and corn meal made a really neat texture and flavor. There is no sweetener in the recipe so it seemed to be missing a key flavor. Not bad, I think I'll tweak it a bit next time.

 
Apr 26, 2012

I tried this recipe twice and both times the same - a dough that is way too dry and a bad tasting result.

 
Jul 13, 2009

Crisp, crunchy and dense like biscotti but with less flavor! I like the seeds in the bread and on top along with the whole wheat and corn meal. Next time, I think I will add 2 T honey, and see if we like it better, although I like the idea of not even having a sweetener in the bread!

 

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Nutrition

  • Calories
  • 152 kcal
  • 8%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 203 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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