Pharaoh Bread

aka Lynn's Seed Bread; web post

Origin:

This recipe evolved over time. It is my go-to, just good bread. We were in Canada, years ago, in Banff, and several shops were serving a white bread with flax seeds in it. That struck me as odd, putting "healthy" ingredients into an "unhealthy" plain white bread, and got me thinking. I was also experimenting with all the varieties of whole grains that I could find, since I had a grain mill. I found the only whole grain flour that I really like is Kamut. This bread is based on a good white bread recipe, with Kamut substituted for some of the flour.  Then, all the "seed" type things that I also like are thrown in for texture and taste. It has as much Kamut as I could put in, while keeping the light texture that my family and I prefer. We aren't really fans of dense, whole-wheat breads.

The fun trivia about Kamut is, the founder claims that he was given a handful of this grain by a person who got it from an Egyptian tomb!
That is where I got the idea for the recipe name. They say the true wealth of Egypt was its grain, therefore, Pharaoh Bread. Someone later looked at the genes of the grain, and found that it was in fact an ancient strain, perhaps ancestor to our current wheat. How cool is that! Of course it may, as my husband speculates, simply be from the area around the pyramids. On the other hand, ancient Egyptians are known for their ability to store and preserve, sealing things in pottery stored in cool underground rooms. Either way, it is delicious, and I enjoy spreading the story. :) I have also heard that it doesn't cause the allergic reaction that some people have to wheat.

Description:

An all-purpose type slicing bread. Makes great sandwiches, cinnamon toast, and (our favorite) hot-from-the-oven slice with a drizzle of honey. The Kamut gives it a nice nutty flavor that is unique and delicious even to those who do not care for whole wheat bread.

Photo: Bryce, the “bread man”, and his first loaves of Pharaoh Bread.

Ingredients

Large Machine			2 loaf pans
13	oz	water	19	oz
2	Tbsp	oil or butter	3	Tbsp
1 ½	tsp	salt	2 ¼	tsp
2	Tbsp	powdered milk	3	Tbsp
16 ¼	oz	bread flour	1 lb	+ 9 oz
4	oz	whole grain flour (pref. kamut or white wheat)	6	oz
2	tsp	corn syrup (zero "high fructose")	1	Tbsp
1	tsp	barley malt powder, optional	1 ½	tsp
1/8	tsp	ascorbic acid (vitamin C), opt’l	⅛	tsp
2	tsp	instant active yeast	3	tsp
1	tsp	granular lecithin, optional (extends the time before bread goes stale)	1 ½	tsp
2	Tbsp	sesame seeds	3	Tbsp
2	Tbsp	flax seeds	3	Tbsp
2	Tbsp	amaranth grain	3	Tbsp
2	Tbsp	rolled oats	3	Tbsp

• Put water, oil, salt, and powdered milk into bread machine pan or mixer bowl.

Note: Except for the water, these are the ingredients that tend to slow, or prevent, the growth of the yeast. If the yeast powder is sprinkled into the oil directly, for example, the yeast will not get any water, and will not grow.

• Put in all of the flour, mounded in the middle. Make a well in the top of the flour.
• Place sugar, malt, ascorbic acid and yeast into the well in the flour. Gently stir these into the flour, taking care not to get it wet, especially if you will be using a delayed-start cycle on the bread machine.

Note: These are the ingredients that are the yeast's "friends". Mixing them together helps assure the yeast gets a good start. Also, if you are using a delay cycle on a bread machine, the yeast needs to be on top so it stays dry until the cycle starts.

• Put lecithin, seeds, and whole grains on top. It's ok if the seeds and grains spill into the liquid a little bit.
• Make dough, adjusting water or flour to make a soft, not sticky dough:

• In a bread machine: this recipe also works well on delayed/timer cycle. It bakes fine in the machine, or can be removed after first rise, shaped, and baked as follows. This recipe is sized for a 2lb Zojirushi machine. Compare the amount of flour in this recipe to typical recipes for your machine before baking. 

• In a mixer: Mix on low speed with regular beater until ingredients come together, and flour is moistened. Change to a dough hook, and knead at 50% for 7 min.
• Adjust oven rack to middle position if using pans, or with stone on the bottom if baking on parchment. Hand-shape the bread, and place in a pan or on parchment. Spray with cooking spray, and cover lightly with plastic wrap. 

Note: I like the 1 lb loaf pan with the Goldtouch (R) coating, from William Sonoma

• Timing options:
• Set oven to 350°; use convection if available. Allow to rise in a warm place until double, about 50 min.
• OR: Refrigerate overnight. Set oven to 350°; use convection if available.  Take pan of dough from the fridge, and place in lower oven. Loosen plastic wrap so that it will float up as the dough rises. Allow to warm and complete rising, about 30 min.
• Remove plastic, and use a sharp knife to slash the top of the risen dough.
• Transfer to the oven, and set a timer for 15 min. When time is up, insert thermometer probe into center of a loaf. Bake until 195°-205°. If the bread browns to desired level before the temperature is reached, lay a loose sheet of aluminum foil over the top to retard browning.
• Transfer to cooling rack. In the event of a cut warm loaf, place it cut-side-down on a cutting board or counter. When cool, place on a paper towel and store in a closed plastic bag.