Queen Bee Seedsong Bread
Whole grain taste without the grains!
Go here for Vegan Version
Queen Bee Protein Bread recipe with the addition of coconut palm sugar and whole seeds. It's the coconut palm sugar and molasses that gives this bread it's 'whole grain' flavor, so no substitutions!
Make the roux first, see below
Dry Ingredients:
3 cups sifted, Queen Bee Biscuit, Bread, Pie Flour
⅓ cup tapioca starch
1 Tb unflavored instant gelatin (NOW Brand is great! on Amazon or at Natural Grocers)
2 Tb egg white powder (Trader Joe's now sells egg white powder)
1 ½ tsp salt
1/8 tsp Expandex
6 Tb coconut palm sugar
Proof yeast:
1 cup warm water (110°-115°)
¼ cup Knudsens Organic Just Pineapple Juice or Knudsens Apple Juice
2 ¼ tsp active dry yeast, one packet
1 Tb coconut palm sugar
1 tsp molasses
Wet Ingredients:
2 eggs, room temperature, beaten (Place eggs in hot tap water to warm quickly)
¼ cup very soft butter or melted coconut oil
1 tsp apple cider vinegar
¼ cup roux
Combine in a small bowl:
1/4 cup each raw pumpkin seeds, raw sunflower seeds
3 Tb chia seeds and optional 3 Tb flax seeds
Set aside 1-2 Tb to sprinkle on top
Egg Wash:
1 egg yolk whisked with 1 tsp water (or you could use melted butter)
Use a large 9x5” loaf pan or two 8x4” loaf pans ( I really like Norpro pans; narrower at bottom than top which makes a really pretty loaf). Coat pan with spray oil. I use Trader Joe's spray coconut oil.
In bowl of stand mixer, whisk together thoroughly the Queen Bee BBP flour, tapioca starch, gelatin, egg white powder, Expandex, coconut palm sugar, salt.
In separate bowl mix 2 eggs, vinegar and oil together.
In large measuring cup combine warm water and the juice. I check temp with a thermometer. whisk in the molasses, yeast and 1 Tb coconut palm sugar. Allow to proof in warm spot for 7-10 minutes. Stove top near warm vent is good.
To dry ingredients add eggs, oil, apple cider vinegar, proofed yeast mixture. Mix until just combined, scraping down sides of bowl. Then mix on medium high for 3 minutes.
Add the pumpkin, sunflower, chia, flax seed mixture until just mixed in. This bread does not make a dough, but rather a sticky/stretchy batter.
With a rubber spatula dipped in warm water, transfer dough to prepared pan/pans.
With a spatula dipped in warm water gently smooth top of loaf. Cover loosely with oil sprayed plastic wrap and rise in the refrigerator for about 35 minutes until doubled or just above rim of pan. Letting bread rise in refrigerator helps prevent ‘hole in top of bread’ issue.
After 25 minutes, preheat oven to 350°.
With pastry brush, gently brush top with egg wash and sprinkle with seeds if using.
Bake for 30 minutes then cover with aluminum foil to prevent over browning and bake for 30-35 minutes more. Toothpick inserted with very few crumbs means it's done.
Rest pan on cooling rack for ten minutes and then remove to cool completely.
If sliced too early, bread will be slightly gummy.
Tangzhong Roux ( ½ cup)
Whisk 1/6 cup BBP flour (2 ½ Tb) with 1/2 cup tepid water in a small saucepan. Whisk thoroughly to combine.
Cook, whisking constantly, over medium-high heat for about 2 minutes, or until the mixture has thickened to where the whisk leaves a trail visible behind it.
Cool quickly by spreading in a shallow dish, while preparing the rest of the recipe.
Dry Ingredients:
3 cups sifted, Queen Bee Biscuit, Bread, Pie Flour
⅓ cup tapioca starch
1 Tb unflavored instant gelatin (NOW Brand is great! on Amazon or at Natural Grocers)
2 Tb egg white powder (Trader Joe's now sells egg white powder)
1 ½ tsp salt
1/8 tsp Expandex
6 Tb coconut palm sugar
Proof yeast:
1 cup warm water (110°-115°)
¼ cup Knudsens Organic Just Pineapple Juice or Knudsens Apple Juice
2 ¼ tsp active dry yeast, one packet
1 Tb coconut palm sugar
1 tsp molasses
Wet Ingredients:
2 eggs, room temperature, beaten (Place eggs in hot tap water to warm quickly)
¼ cup very soft butter or melted coconut oil
1 tsp apple cider vinegar
¼ cup roux
Combine in a small bowl:
1/4 cup each raw pumpkin seeds, raw sunflower seeds
3 Tb chia seeds and optional 3 Tb flax seeds
Set aside 1-2 Tb to sprinkle on top
Egg Wash:
1 egg yolk whisked with 1 tsp water (or you could use melted butter)
Use a large 9x5” loaf pan or two 8x4” loaf pans ( I really like Norpro pans; narrower at bottom than top which makes a really pretty loaf). Coat pan with spray oil. I use Trader Joe's spray coconut oil.
In bowl of stand mixer, whisk together thoroughly the Queen Bee BBP flour, tapioca starch, gelatin, egg white powder, Expandex, coconut palm sugar, salt.
In separate bowl mix 2 eggs, vinegar and oil together.
In large measuring cup combine warm water and the juice. I check temp with a thermometer. whisk in the molasses, yeast and 1 Tb coconut palm sugar. Allow to proof in warm spot for 7-10 minutes. Stove top near warm vent is good.
To dry ingredients add eggs, oil, apple cider vinegar, proofed yeast mixture. Mix until just combined, scraping down sides of bowl. Then mix on medium high for 3 minutes.
Add the pumpkin, sunflower, chia, flax seed mixture until just mixed in. This bread does not make a dough, but rather a sticky/stretchy batter.
With a rubber spatula dipped in warm water, transfer dough to prepared pan/pans.
With a spatula dipped in warm water gently smooth top of loaf. Cover loosely with oil sprayed plastic wrap and rise in the refrigerator for about 35 minutes until doubled or just above rim of pan. Letting bread rise in refrigerator helps prevent ‘hole in top of bread’ issue.
After 25 minutes, preheat oven to 350°.
With pastry brush, gently brush top with egg wash and sprinkle with seeds if using.
Bake for 30 minutes then cover with aluminum foil to prevent over browning and bake for 30-35 minutes more. Toothpick inserted with very few crumbs means it's done.
Rest pan on cooling rack for ten minutes and then remove to cool completely.
If sliced too early, bread will be slightly gummy.
Tangzhong Roux ( ½ cup)
Whisk 1/6 cup BBP flour (2 ½ Tb) with 1/2 cup tepid water in a small saucepan. Whisk thoroughly to combine.
Cook, whisking constantly, over medium-high heat for about 2 minutes, or until the mixture has thickened to where the whisk leaves a trail visible behind it.
Cool quickly by spreading in a shallow dish, while preparing the rest of the recipe.