Quick Whole Wheat Bread Baked in Stoneware Bowls
The products we use every day should offer functionality and beauty—it should be pottery for your life. Our stoneware comes in collections and glazes that can be mixed and matched to suit your table’s mood and it has unique properties that make it perfect for baking.
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Versatility: Our stoneware is dishwasher-safe, microwave-safe, and oven-safe. They can go from the freezer to the oven and a room temperature dish can go under the broiler.
Ability to hold heat: Stoneware holds heat very well and distributes it evenly. Stoneware’s superior heat retention makes it perfect for even bottom baking and oven-to-table serving.
No special calculations: Unlike glass that requires you to recalculate temperature and baking time, there’s no need to adjust your baking temperature when using stoneware.
Ease of use: Our stoneware is glazed so it’s smooth, strong, and nearly nonstick. Baked products release with ease, and cleanup is as simple as putting your pottery into the dishwasher.
Bread pans are common in most kitchens, but we wanted to see how well our Island Stoneware performed when put to the test with bread. So we spent a Saturday afternoon recipe testing and enjoying the "bread" of our labour. The result is this quick and easy dough recipe that will make two loafs when baked in our small mixing bowls. The loaf bottoms become evenly browned, the top is a tasty seedy experience and clean-up is into the dishwasher.
An added bonus to baking bread in our small mixing bowls is it creates a bowl sized loaf that can be hollowed out and used to serve soups and dips. Now that’s easy and impressive entertaining!
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Small Loaf Whole Wheat Bread
Bread Dough (makes two small loafs in our small 2 cup mixing bowls)
- 1-1/2 cups whole wheat flour
- 1/2 cup sprouted wheat flour
- 2-1/4 tsp instant yeast
- 2 Tbsp sugar
- 1-1/2 tsp salt
- 1-1/4 cups water
- 2 Tbsp butter
- 1/2 to 1 cup bread flour
- 1-1/2 tsp poppy seeds
- 1-1/2 tsp white sesame seeds
- 1 tsp fennel seed
- 1 egg white
- 1 tsp water
- 1 tsp poppy seeds
- 1/2 tsp flax seeds
- 1/2 tsp ground hemp seeds
- 1 tsp fennel seed
Using a stand mixer, combine 1 cup whole wheat flour, undissolved yeast, sugar and salt in the mixing bowl. Heat water and butter until very warm (120° to 130°F). Add to flour mixture and beat on medium for 2 minutes. Add remaining 1/2 cup of whole wheat flour, 1/2 cup of sprouted wheat flour, poppy, sesame, and fennel seeds and beat until well mixed. Stir in enough of the bread flour until a soft dough forms.
Remove dough from the mixer and knead on lightly floured surface for 5 to 6 minutes. Cover and let rest 10 minutes.
Lightly butter two small mixing bowls. Divide dough in half and gently form each piece into a small ball. Place balls into the buttered mixing bowls. Cover and let rise about 30 to 40 minutes until dough has doubled.
Preheat oven to 350°F.
Make topping by beating egg white and water together and brush over the top of each loaf. Combine poppy, flax, hemp and fennel seeds and sprinkle mixture over each loaf, pressing to adhere.
Bake loaves in oven for 30 to 35 minutes until the top is dark brown. Remove from oven and let loafs rest for five minutes to cool. Run a knife around the edge of each loaf and turn the mixing bowl over to remove. Let loaves cool on a rack. Enjoy.