How To make Dakota Bread
1 pk Active dry yeast
1/4 c Honey
1/2 c Warm water (105-115F)
2 1/2 c Bread flour
1/2 c Whole wheat flour
1/4 c Wheat germ
1/4 c Rye flour
1/4 c Rolled oats
1 ts Salt
1/2 c Cottage cheese
1 lg Egg
2 tb Vegetable oil
Oil and cornmeal for pan 1 Egg white; frothed with fork
- for glaze Additional wheat germ -=OR=- Oats, for top of loaf STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put remaining bread ingredients into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached, (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer. Or by hand, put ingredients in large bowl. Mix well. Make well in center. Pour yeast mixture into well. Work yeast mixture into ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 1/2 hours. Oil a heat-proof glass pie plate. Sprinkle lightly with cornmeal. Punch dough down and shape into smooth ball. Place smooth side up in prepared plate. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 1 hour. Fifteen minutes before baking, put rack in center of oven; set oven at 375F. When loaf has doubled, brush top with egg white. Sprinkle with wheat germ and(or) rolled oats. Bake until loaf is deep brown (cover with foil last 5 minutes if too dark) and sounds hollow when rapped on bottom, about 35 minutes. Place loaf on rack to cool. Yield: 1 round loaf.
How To make Dakota Bread's Videos
Dakota Bread
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This is the first bread I've ever made. If you have a standup mixer and love fresh bread, you have to give this a whirl. It's so good!
Dakota bread challenge
Dakota tries to eat slice of bread or rather a hot dog bun in less than forty five seconds spoiler he fails
Seeded Oat Bread | Sally's Baking Recipes
Use this video tutorial as your guide for making homemade extra crusty, extra chewy seeded oat bread. This is a no knead bread with very little shaping required. You can bake this bread on a nonstick baking sheet, or use a dutch oven. See full recipe for details.
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Dakota Bread
Ingredients:
2 cups warm water (110° F)
1 1/2 cups seven-grain hot cereal mix
2 Tbsp honey
2 Tbsp vegetable oil
3 1/2 cups bread flour
1 3/4 tsp salt
1 tsp instant or rapid-rise yeast
3 Tbsp raw unsalted pepitas (pumpkin seeds)
3 Tbsp raw unsalted sunflower seeds
1 tsp sesame seeds
1 tsp poppy seeds
1 large egg lightly beaten
Before you begin: if dough is still sticking to the sides of the bowl after 2 mins, add more flour 1 Tbsp at a time, up to 3 Tbsp. Be sure to use hot cereal mix, not cold granola mixes.
Directions:
1)Grease large bowl. Line rimmed baking sheet or stoneware pan with parchment paper. In large bowl of stand mixer, combine water, cereal, honey & oil and let sit for 10 mins.
2)Add flour, salt & yeast to cereal mixture. Knead till smooth & elastic (4-6 mins) add 2 Tbsp of pepitas and 2 Tbsp sunflower seeds to dough and knead for 1 minute longer. Turn out dough on floured counter and knead until seeds are evenly distributed, about 2 minutes.
3)Transfer dough to greased bowl and cover with plastic wrap. Let dough rise at room temperature until almost doubled in size and fingertip depression in dough springs back slowly, 60-90 minutes.
4)Gently press down on center of dough to deflate. Transfer dough to lightly floured counter and shape into a tight round ball. Place dough on prepared sheet and cover loosely with plastic wrap. Let rise at room temperature until almost doubled in size, 60-90 minutes.
5)Adjust oven racks to upper-middle and lowest positions and heat oven to 425° F. Combine remaining 1 Tbsp pepitas, remaining 1 Tbsp sunflower seeds, sesame seeds and poppy seeds in small bowl. Using a sharp knife (or bread lame like I did in the video), make a 1/4-inch-deep cross, 5 inches long, on top of loaf. Brush loaf with egg and sprinkle seed mixture evenly over the top.
6)Place loaf pan on lowest oven rack and full with 1 cup of boiling water. Place baking sheet with dough on upper-middle rack and reduce oven to 375° F. Bake until crust is dark brown and bread registers 200° F, 40-50 minutes. Transfer loaf to a wire rack and let cool completely. (Sometimes I prefer it warm!) Slice and enjoy!
North Dakota Today Focaccia Bread Sandwhices
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