I bought some self-rising flour for a special recipe and was looking for a way to use the rest of it since I prefer all-purpose flour for my baking. In checking the internet, I saw it wasn’t generally recommended to use self-rising flour in yeast bread but then found an old recipe of mine from 9 years ago that used baking powder in yeast bread. I thought maybe the self-rising flour would work here and it did. The bread has a different texture from my usual bread and is soft with a crispy crust. I particularly enjoy the crunch of the sunflower seeds and the slight grittiness of the corn meal.
- 3 cups (approx.) of self-rising flour, divided
- 1/4 cup yellow corn meal
- 1 Tblsp. fast rising yeast *
- ¾ cup water
- 3 Tblsp. canola oil
- 3 Tblsp. honey
- 1 egg plus one egg yolk – reserve white of one egg (room temperature)
- Reserved egg white mixed with 1/2 tsp. water
- 1-1/2 Tblsp. sunflower seeds
*I use Fleischmann’s Instant Dry Yeast. I buy it in bulk (454 g) and the package says that it is made in Canada. I understand it is packaged under the name “Instant Dry” for distribution through stores like Sam’s, “Rapid Rise” in the U.S. and “Quick Rise” in Canada. The “Instant Dry”, “Rapid Rise” or “Quick Rise” yeast is especially formulated to be used mixed with the dry ingredients and can withstand the hot water.
One 9-inch loaf pan, greased
In large bowl of electric mixer, combine 1-1/2 cups flour, corn meal, yeast, baking powder and salt. Mix to blend.
In a 2-cup measure, place water, oil and honey. Heat to 130 degrees F. Add the honey mixture to the dry ingredients. Using a paddle beater, beat on medium speed for 2-1/2 minutes. Add egg and egg yolk (room temperature) and beat for another 30 seconds.
Insert dough hooks and beat for an additional 6-1/2 minutes, adding flour as necessary to knead the dough until it is smooth and elastic. It will feel a bit sticky because of the honey.
Place dough in an oiled bowl, turn dough over once and cover with a napkin or tea towel. Let rise for 45 minutes in a warm place that is free of drafts (I put mine on top of my microwave which sets under a cabinet).
After 45 minutes, punch down dough (press your knuckles into the dough to deflate it) and lay it on a lightly floured surface. Roll the dough and form into a loaf. Turn over and pinch the edges to seal.
Brush top of loaf with egg white mixture …
and invert loaf onto a large pan covered with sunflower seeds.
Press to make seeds stick to dough.
Place bread seed-side-up in greased 9-inch pan. Cover and let rise for another 45 minutes.
Preheat oven to 350 degrees F.
Bake loaf for approximately 40 to 45 minutes until bread is golden brown and has a hollow sound when tapped (200 degrees F on bread thermometer). Cover with a piece of foil if top is browning too fast. Remove bread from pan immediately and let cool on a wire rack.
Yield: One 9-inch loaf
My daughter found my knife in an antique store but they have a web site here http://www.mountainwoods.com/category.cfm/Category/43.htm. I also saw some listings on eBay. I love this knife for slicing bread. The trick is to allow a tiny bit of space between the bread and the wooden guide. I read that it’s best to store the knife with the blades facing down and found the perfect spot on my vintage ladle rack.