Shaboom's Kitchen -- Bread Recipe Archives - Peter Reinhart's Power Bread

POWER BREAD This recipe by Peter Reinhart, author of The Bread Baker's Apprentice" and baking instructor and Johnson & Wales Culinary Institute in Rhode Island, has been under wraps for almost two years until he finished demonstrating its preparation in classes throughout the U.S. He gave me his permission on 5/16/03 to reveal it, so here it is. I suggest that you try to obtain all the proper ingredients, preferably from King Arthur Flour; also, try not to change the ingredients until after you have tried it at least once. This is the most heavenly and healthy bread you can imagine!
Yields 2 free-form loaves or a number of rolls
SOAKER:
1 1/4 ounces flax seeds (5 tbs.)
4 ounces raisins (1 cup)
12 ounces water (1-1/2 cups) --at room temperature
DOUGH:
4 ounces sunflower seeds (1 cup)
24 ounces unbleached bread flour (5 1/4 cups)
3/4 ounce wheat bran (1/4 cup)
1 1/4 ounces powdered milk or whey powder (2 1/2 tbs)
1/2 ounce fine sea salt or kosher salt (1 3/4 tsp)
1/3 ounce instant yeast (3 tsp.)
1 1/2 ounces honey (2 tbs)
6 - 8 ounces water (3/4 to 1 cup, plus or minus)
The day before making the bread, place the flax seeds, raisins and the water into a medium bowl and stir. Cover with plastic wrap and allow to sit at room temperature overnight.
The following day, grind the sunflower seeds in a food processor or spice grinder to almost a flour consistency; transfer to a small bowl and set aside. In the food processor, process the flax seed/raisin mixture with the soaking liquid to a medium chop; set aside. In a large mixing bowl, combine the flour,, wheat bran, dry milk powder, salt and yeast with the ground sunflower seeds. Add the flax seed/raisini mixture and the honey. Add water, 1/4 cup at a time and mix until it resembles a shaggy mass. Turn dough out onto a floured surface and knead for approximately 6-10 minutes, adding additional flour as needed to make firm but supple, slightly tacky dough (it should not be sticky). If using a stand mixer, it's better to knead about 4 minutes with the dough hook and then finish kneading by hand so as not to add too much flour and so as not to tear the strands of gluten. The dough should pass the windowpane test and be about 80 degrees. Place the dough in a lightly oiled bowl, cover and allow to ferment for 1-1/2 to 2 hours at room temperature.
Turn the dough out onto a lightly floured surface trying to de-gas it as little as possible (do not "punch it down"). Use a bench knife to divide the dough evenly into two pieces for loaves, or into smaller pieces about 3-4 ounces each for rolls. Shape the dough and place on a parchment lined large sheet pan. Mist lightly with PAM spray and cover. Allow to proof for about 90 minutes.
Meanwhile, preheat oven to 350 degrees F. or 400 degrees F. for rolls. Bake on the middle shelf for about 45-55 minutes for loaves, 20-30 minutes for rolls. Cool at least one hour before serving.
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