Dave's Killer Bread Sin-Dawg

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Dave’s Killer Bread Sin-Dawgs

These loaves are amazing and a favorite at the Portland Farmer’s Market. Now you can make Dave’s delectable whole grain pastries at home, and have your family screaming for more.

Makes 3 loaves

Note: This recipe is best made with a heavy-duty stand mixer.

1 1/4 cups whole wheat flour
3 tbsp organic granulated sugar
1 tbsp ground flax seed or meal
1 tbsp sunflower seeds
2 tbsp rolled oats
2-1/2 tsp instant yeast
3-1/2 tbsp canola oil
1-1/2 tbsp molasses
1/2 cup lukewarm water

1-3/4 cups dark raisins (soaked in water)
1/4 cup walnut pieces (soaked in water)
1-1/4 cups whole wheat flour
1/3 cup vital wheat gluten
1-1/4 tsp salt
1 tbsp plus 2 tsp ground cinnamon
2/3 cup water (room temperature)

2 tbsp plus 2 tsp ground flax or flax meal
2 tbsp plus 2 tsp water
1-1/4 cups organic granulated sugar
2 tbsp molasses
2 tbsp plus 2 tsp ground cinnamon
1/2 cup plus 2 tbsp canola oil
1 tsp vanilla

2 tbsp sunflower seeds
2 tbsp sesame seeds (preferably dark, unhulled)
4 tbsp rolled oats
2 tsp raw pumpkin seeds
2 tsp ground flax seeds or meal

1. Sponge: In bowl of stand mixer fitted with the paddle attachment, combine the flour, sugar, flax, sunflower seeds and oats and yeast, mixing well. Add the oil, molasses and water, mixing well. With machine on low, beat mixture until well mixed. Cover and set aside for 30 to 60 minutes.

2. Dough: In a bowl, combine raisins and walnuts. Add lukewarm water to cover and let soak for 10 minutes while you finish making the dough.

3. Add the remaining flour, gluten, salt, 2/3 cup water and cinnamon to your sponge. With the machine on low, slowly mix until the dry ingredients are incorporated. Then mix on a medium-high speed until the dough is silky looking and separates from dough hook, about 10 minutes or so. You should be able to stretch the dough out thinly at this point and get a “window pane” (see video). It should be a really nice, dark, stretchy dough. Now you can add the soaked raisins and walnuts, beating again (on low to medium speed) for several minutes, until dough forms the “window pane” again.

4. Place the dough on a lightly floured surface and divide the dough into 3 equal portions and shape into balls. Let dough sit while you prepare the filling.

5. Filling: In bowl of a stand mixer fitted with the whisk attachment, whisk together the ground flax and water. Add the remaining ingredients and beat until smooth and flowing.

6. Shaping: Roll each ball out with a rolling pin to about 1/4-inch thick. Place a large scoop of filling in the center and spread over dough to edges. Repeat with remaining dough and filling. Roll dough up into a cylinder and place on a parchment-lined baking sheet. Repeat with remaining dough. You don’t have to seal the edges.

7. Topping: In a shallow dish, combine the sunflower seeds, sesame seeds, oats, pumpkin seeds and ground flax, stirring well. Lightly brush or spray each Sin Dawg with water and gently roll in seed mix.

8. Cover dough with a cloth and let rise briefly for 30 min or so. Preheat oven to 350°F.

9. Bake loaves in preheated oven for about 35 to 40 minutes until it’s nicely brown and firm to the touch (be careful as the oozing filling is very hot at this point). You don’t want to bake it for less than 35 minutes, or it will have a doughy middle. Let Sin Dawgs partially cool on baking sheet for 15 to 20 minutes, before removing to a rack to completely cool.

Tip: Make sure your oven is calibrated for the best results.

Copyright © 2008 Dave Dahl

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