Homemade whole wheat rolls are topped with different seeds in this beautiful Crown Loaf.
Course Bread
Cuisine American
Keyword cinnamon rolls, crown loaf
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Raising Time 2 hourshours10 minutesminutes
Total Time 3 hourshours10 minutesminutes
Servings 8servings
Author Deborah Harroun
Ingredients
2cupswhole-wheat flour
2cupsbread flour
2teaspoonssalt
1envelope instant yeast
1 1/4cupslukewarm water
2tablespoonshoney
2tablespoonsplus 1 teaspoon vegetable oil
2tablespoonspoppy seeds
2tablespoonssesame seeds
Instructions
Measure the flour, salt, and yeast into a mixing bowl. Measure the water into a cup, then stir in the honey and 2 tablespoons of oil. Pour the liquid into the dry ingredients.
Mix with the paddle attachment to form a soft dough. The dough should be wet enough to cling to the bowl; add more lukewarm water if necessary.
Change to the dough hook, or turn out onto a floured surface to knead. Knead the dough for 10 minutes.
Rub the teaspoon of oil in a large bowl. Put the dough in the bowl, turning to coat with water. Cover the bowl with plastic wrap and let it stand in a warm place for about 1 1/2 hours or until doubled.
Turn out the dough and pat flat. Shape into a round, cut into 8 wedges, then roll into balls. Dip half the balls in the poppy seeds and the other half of the balls in sesame seeds.
Grease an 8-inch springform pan. Place the balls in the pan and let rise for 35-40 minutes.
Preheat the oven to 450F. Bake for 10 minutes. Lower the heat to 400F and cook for 20 minutes longer. Remove the springform catch, remove the bread from the pan, and let cool on a wire rack.
Notes
adapted from Cooking Club of America Cooking Essentials