Gold Nugget Bread

By • May 27, 2011 • 49 Comments



Author Notes: Flecks of golden flax seed and polenta grace this heavenly bread that you can bake in a conventional loaf pan or as a free-form hearth bread. Honey gilds it a bit and olive oil lends a silky tenderness.

I crush the flax seeds up a bit in a mortar and pestle so that their nutrients can be absorbed and render me younger than when I started mixing the dough.
boulangere

Makes 2 generous loaves

  • 12 ounces hot tap water
  • 12 ounces milk
  • 1 tablespoon active dry yeast
  • 1 tablespoon honey
  • 6 3/4 cups bread flour
  • 2 teaspoons sea or kosher salt
  • 2 tablespoons golden flax seed, slightly crushed
  • 1/4 cup uncooked polenta
  • 2 tablespoons uncooked millet
  • 2 ounces olive oil
  • Canola oil for oiling the bowl
  1. Pour hot water and cold milk into the bowl of a stand mixer fitted with a dough hook. In terms of temperatures, they'll meet in the middle and just right for you to sprinkle in your yeast. Add the honey and whisk to blend. Add the bread flour, salt, flax seeds, polenta, millet, and olive oil. Have to hand a bit of additional flour and water in case you need to adjust the balance a bit. Begin mixing on low speed. When all ingredients come together and you can see that most of the dry ingredients have been hydrated, turn mixer off. Cover bowl with a piece of plastic. Let dough rest (this step is called an autolyse) for 20 minutes. This gives those large particles of whole wheat, flax, polenta and millet time to absorb water and be more readily integrated into the dough. Without this time, you'd be tempted to add more water, and just about the time you realized what a mistake that was, you'd need to add more flour. By that time you'd be wondering who thought this was a good idea in the first place. So. Set a timer for 20 minutes and go do something else. Don't hover.
  2. 20 minutes later, remove the plastic and hang onto it. You'll need it again. Turn the mixer on to low speed and watch a miracle happen. Your dough should square its shoulders, straighten its spine, and stand right up around the dough hook with no tendrils left sticking to the sides of the bowl. If it doesn't, add a tablespoon of flour at a time until it does. Have faith; it will. Let it knead for a couple of minutes. Turn off the mixer. Pull off a walnut-size piece of dough. Round it up briefly between your palms. Now begin teasing it out over the tips of your index fingers. You are forming a windowpane - a thin sheet of dough that doesn't shred. It tells you when you have adequately developed the gluten (the protein in flour that lets bread stand up). If your dough tears, throw the ball back into the bowl and knead on low speed for a couple of more minutes, then test for a windowpane again.
  3. Turn dough out of bowl. Oil bowl. Return dough and turn it over bottom to top. Cover with that retained piece of plastic. Let dough rise at room temperature until you can gently press a finger into it, and the dough does not spring back, but retains the indentation. This should take 45 minutes to an hour, depending on how warm your kitchen is.
  4. Gently turn dough out onto your board. Don't punch it down. You carefully measured your ingredients, kneaded up to a good windowpane, and let all that nice carbon dioxide be generated during the first rise. Why would you want to drive it all out and force your dough to create it all over again. It will tougher, and take longer on the second rise. So be gentle. Divide your dough in half. If using bread pans, oil or pan spray them. Sprinkle some flour on your board; as you shape your loaves, turn them over and dip the top in the flour. This will prevent the plastic from sticking to them, and also give them a nicely rustic look when baked. Gently shape your dough and drop in bread pan. Cover with your retained piece of plastic. If shaping hearth loaves, line 2 baking sheets with parchment. Shape your loaves as you wish: long and thin, short and fat, round. Place on parchment And also cover with plastic. Let rise at room temperature until dough retains the gentle imprint of a finger without springing back. Meanwhile, preheat oven to 375 degrees.
  5. Just before moving your bread to the oven, grab a serrated knife and give it 3 or 4 slashes a good half-inch deep, holding your knife at an acute angle. It will look even more beautiful and give your bread a direction in which you want it to expand in the oven. Bake for 40 minutes, but set your timer for 20 minutes. At at the halfway point, rotate your pans or baking sheets. When the time is up, test the center of each loaf with a stemmed thermometer. It should read 185 degrees. If it doesn't, add 5-minute increments until it does.
  6. When done, remove from oven. If you've used bread pans, turn your bread out right away and set loaves on a cooling rack. If you leave it in the pans, the loaves will steam themselves soft and soggy (yuk). If you've shaped hearth loaves, lift them and onto cooling racks.
  7. Wait as long as you can before cutting into a loaf and spreading some good soft cheese or butter onto it. Cool completely before storing or freezing. Admire your golden creation.
Jump to Comments (49)

Tags: bread, bread, flax, golden flax, polenta, Sandwiches

Comments (49) Questions (1)

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I want to be able to bake like this when I grow up.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Make a batch and head for Texas.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You'll earn your keep while not giving eye exams, of which I am sincerely in need.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Was getting ready to make this bread today and I had all the ingredient except for the millet, I don't know how i missed it in the recipe. I went to the local health food store and they didn't have whole millet just ground. I didn't have time to go to a bunch of other stores, My question is can I omit the millet? I have a bag of assorted whole grains can i substitute that for the millet?

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Absolutely. Forge ahead.

Dscn2212

almost 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Today we subbed pine nuts for sunflower seeds. Oh yeah!

Stringio

about 3 years ago LiveToEat1960

Well I did it, boulangere, I made your lovely bread successfully! It looks fantastic and tastes delicious. I made one in a loaf pan and one free form. I do have one more question for you. The plastic wrap ended up sticking to the free form loaf and it was quite a struggle getting it unstuck (and the dough then flattened down quite a bit but with apparently no harm done to the loaf). I re-read the recipe and while I did oil the bowl, it looks like I left out the two ounces of olive oil - unless that is the amount that is the amount used to oil the bowl? Thanks so much for your encouragement. Now that I have this success under my belt, I look fearlessly ahead to more adventures with yeast.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Well aren't you wonderful! So glad you tried shaping it both ways. So sorry you had trouble with the plastic sticking. I'll go back and amend the recipe to include a practical and nicely rustic way of avoiding that - I appreciate the heads-up. Warm congratulations. I hope you'll broaden your experimentation now. P.S. the olive oil goes in the bread - but I've left worse things out by accident and lived to tell about it.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Thanks for mentioning the olive oil - when adding the mention of flour for shaping, I realized I'd forgotten to tell you when to add the olive oil. Fixed, and fixed.

Me

about 3 years ago wssmom

You are just amazing; this rocks!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Seriously - nothing tricky to it, it just works. And it's a good keeper. Feed your inner canary and toss in a handful of millet.

Dsc_0048b

about 3 years ago healthierkitchen

Your instructions are so clear and the recipe sounds so delicious that I might actually overcome my fear of yeast. I am beginning to sound like a broken record with this - I need to just slay the beast and do it!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh yes you do! This one works - there is nothing tricky about it, so it might be just up your alley. Plus, it's got all sorts of ingredients that might be interesting to you especially.

Dsc_0048b

about 3 years ago healthierkitchen

It really appeals to me! Do you think I could do a half recipe and make one loaf to try it out? Also, whole milk?

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about 3 years ago thirschfeld

Use the force, Luke. I made it today using whole milk. Never fear the yeast, be patient, don't hover and treat it like old people treat their thermostat, keep it warm.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Jump into the whole milk and take some yeast with you.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Fabulous photo, th. Thanks for posting it - with or without the imprimatur of Hunter S. Thompson.

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about 3 years ago Sagegreen

What a wonderful photo!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

courtesy of the multi-talented thirshfeld

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about 3 years ago thirschfeld

This looks delicious. I think I might start it tonight with a pate fermente and then finish it tomorrow.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

A preferment makes everything better. Please let me know your results.

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about 3 years ago thirschfeld

Did a 50% preferment last night with half the flour and 3/4 of the water and 1/8 teaspoon of yeast. Then did a soaker with polenta and and the remaining water. I don't like to use the flax in a soaker because for me it sort of gets that okra slim. Put it all together this morning and the hydration you gave is spot on and it is now going into the first rise. Think I am going to make it a pullman loaf so we can use it for grilled home cured ham sandwiches.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, totally agree with the slime factor of soakered flax. So glad the proportions worked so well for you. Lately I've been tossing in a handful of millet, too. Keeps with the *gold nugget* theme, plus I love the subtle crunch. Clearly I'm part canary. One last question: what time are you serving?

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about 3 years ago thirschfeld

Had about 4 lbs of dough so I did a three pound pullman and had enough for a little boule. Looks fantastic, smells fantastic and lunch will be very soon.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

bon appetit!

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about 3 years ago thirschfeld

added a lunch photo. Inspired lunch by Heston Blumenthal, your bread and my home cured ham. Best Sandwich Ever, thanks for sharing. BTW, If you don't like the pic I will take it down.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Take it down and I'll hunt you down to get it back up.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

i have flax seed I keep it in my freezer, I don't have bread flour I have just been using regular flour when I make bread which is probably wrong. The polenta I love. I have wanted to learn how to make semolina bread When I am in Manhattan I always stop at Sullivan Street Bakery their semolina bread is to die for.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You know, this is one of my favorite rants, sd. SO many bread recipes are written as though bread flour and all-purpose flour are the same. They just aren't. If you are shopping for bread flour in a grocery store, look for any packaging that mentions *bread* in the labeling. True bread flour contains a protein (gluten) content that will literally hold your bread up.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is why I need to be in your class, thank you. I order my flour from King Arthur. I will get some bread flour. Question: I have a recipe for potato rolls its posted here, the recipe of course calls for reguar flour is the ratio the same for bread flourl Excuse the quesions this is an area I am just not that familiar with.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Lovely question. No, rolls are much more soft and tender than bread. I even go half and half with cake flour and AP flour for rolls.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thats so good to know, yes these rolls are pillow soft next time I make them I will try half cake flour and half AP. I ordered the bread flour. Will let you know how the bread turns out. This may be a stupid question but did you make it in your home stand mixer? I wonder if the dough will be too big for mine. I do have a kitchen aid professional 6 quart, will it all fit and knead properly. The reason I ask is that I saw the 6+ cups of bread flour so it will make a substantial amount of dough;

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I made it in my 5-quart, so you're good to go!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, I can't wait to try this. There is nothing I love more than home made bread warm with butter. Nothing can compare and with the flax seed I feel like I'm getting a good dose of the omega 3's.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

You'll look younger when you finish than when you started.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I hope so, could use a little help in that department. Thanks for the great recipe. Am waiting in anticipation of the bagel reipe. Have never tried making them and am dying to give a go.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Have a catering job tonight and friends coming over to help eat a great big bag of mussels tomorrow night, so I'm planning to get to it Monday.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Have a wonderful holiday, I just sat down for the first time it seems since yesterday afternoon.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, and the same to you. It's hammering, and I do mean hammering, down rain here. We bbq'd in the rain on a job last night where everyone was so happy that it didn't matter. I'm working on a quick bread with left-over potatoes (from an amazing potato salad last night) and dill and leeks that I'll try to post tomorrow. So much food, so little time. So much rain, . . . . . .

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Sounds amazing can't wait to see the recipe, nothing like rain on a bbq weekend. The rain has made its way here to nyc. Pouring right now. I hope today is more relaxing for you.

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over 3 years ago marisab67

Is bread flour the same as high-gluten? I think that's what Sprouts has. Looks beautiful.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

High gluten has a protein content of 14-14..5%. Think bagels and their wonderful chewy quality. That results from using HG flour.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This bread is more tender than a bagel texture. That said, I have a great bagel formula that I will try to get posted this weekend.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I will go to whole food and see if they have it in bulk. They probably also have the polenta. I love the polenta in the recipe,

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm sure you're good to go on both counts. Flax seed contain a somewhat volatile oil that is very high in the rich omega 3 fatty acids, so grab it in whole bulk form and break it down yourself. Bread flour: all-purpose is no substitute. Polenta crunch, oh yeah!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's one of my very favorites. I love the subtle crunch of the polenta. And the golden flax seed makes me feel much more virtuous than I actually am.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Bulk bins are always a good source of bread flour.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

As well as all sorts of grains. This is very forgiving and very welcoming.

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This sounds wonderful, I have to get some bread flour will definitely try this one.