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Big Sur Bakery Hide Bread

Yield
Rolls
Prep time
1 1⁄2 hours
Courses
Breads | Baked goods
Special Diets
Vegetarian | Lacto-vegetarian
Food Allergies
Corn-free | Egg-free | Soy-free
Source

Adapted from the Big Sur Bakery Cookbook.

Description

This recipe will result in something similar to an English muffin - only dense, and packed with seeds and grains. They must be toasted to be fully enjoyed.

Ingredients

5 call-purpose flour (plus more for dusting)
1⁄2 cflaxseed
1⁄2 csesame seeds
2 coat bran
1⁄4 csunflower seeds
2 Tdulse flakes (or 1 teaspoon of kosher salt)
1 tbaking soda
1⁄2 cquinoa (or amaranth, millet, or poppy seeds, or any combination of these)
1⁄4 cbeer (plus 2 tablespoons)
2 1⁄2 cbuttermilk (or half-and-half, milk, or water)
  butter (softened, for serving)

Instructions

Place the oven rack in the center of the oven and preheat to 375˚F. Line a baking sheet with parchment, and set aside.

Place the flour, flaxseed, sesame seeds, oat bran, sunflower seeds, dulse flakes or salt, baking soda, and quinoa (or amaranth, millet, or poppy seeds) in a very large mixing bowl. Stir together, then create a well in the center. Pour the beer and buttermilk into the well, and then mix with the handle of a wooden spoon until a thick, wet batter forms. Sprinkle a light layer of flour on top, then turn the dough onto a lightly-floured surface.

Roll into a loose log about 2 inches in diameter. With a sharp knife, slice it into 1 1/2-inch-thick slices. Pat the rounds down with your hands to form patties. Place on the lined baking sheet, and bake until golden-brown, about 45 minutes.

To serve, slice each roll in half. Toast well and spread with butter. They must be toasted, or they'll taste raw, like an English muffin.