Wattleseed Bread
Discover the wholesome charm of Wattleseed Bread, a uniquely flavorful loaf that brings the nutty, coffee-like essence of roasted wattleseed into every bite. This artisan-style bread combines pantry staples like all-purpose flour, sugar, and olive oil with the rich aroma of wattleseed, a prized ingredient in Australian cuisine. The dough is kneaded to smooth perfection, double-risen for an airy texture, and baked to a stunning golden crust. With its subtle sweetness and earthy undertones, this bread is perfect for sandwiches, toasting with butter, or serving alongside hearty soups. Quick to prepare and irresistibly fragrant, Wattleseed Bread is a wholesome twist on homemade baking that will delight your taste buds and elevate your bread-making skills.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons roasted wattleseed
- 2 tablespoons sugar
- 1 teaspoon salt
- 2.25 teaspoons instant yeast
- 1.25 cups warm water
- 2 tablespoons olive oil
- 0.25 cup milk
Instructions
In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of roasted wattleseed, 2 tablespoons of sugar, 1 teaspoon of salt, and 2.25 teaspoons of instant yeast.
Create a well in the center of the dry ingredients and add 1.25 cups of warm water, 2 tablespoons of olive oil, and 0.25 cups of milk.
Mix the ingredients with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, or until the dough is smooth and elastic.
Lightly grease a large bowl with olive oil, place the dough in the bowl, and cover it with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm place for 1–1.5 hours, or until it doubles in size.
Punch down the risen dough and shape it into a loaf. Place the dough in a greased 9x5-inch loaf pan.
Cover the loaf with a kitchen towel and let it rise again for 30–45 minutes, or until it puffs up slightly and nearly doubles in size.
Preheat your oven to 375°F (190°C) during the second rise.
Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 29.1 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 135 mg | 10% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 633 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
