Big Sur Bakery Hide Bread

BIG SUR BAKERY HIDE BREAD // Makes 16 //
The recipe is straight from the Big Sur Bakery Cookbook (of which I won from Dana! The astriks indicate what I used of the options).

5 Cups Unbleached All Purpose Flour
½ Cup Flax Seeds
½ Cup Sesame Seeds (I used toasted seeds)
2 Cups Oat Bran
¼ Cup Sunflower Seeds
½ Cup Millet*, Quinoa, Poppy seeds or Amaranth (or any combination)
1 tsp. Kosher Salt
1 tsp. Baking Soda
1/3 Cup Beer
2 ½ Cups Buttermilk*, Milk or Half and Half

Oven to 375, Middle Oven Rack

1. Line a baking sheet with parchment paper or a silpat.
2. Mix all of the dry ingredients together in a large bowl. Make a well in the center and add the beer and buttermilk (or alternative). Use a wooden spoon or your hand to mix the wet batter. Sprinkle some flour on top, and put it on a floured work surface. Gently roll is out to form a loose log, about 2-3 inches in diameter.
3. Cut the log into 1 ½ inch slices and give them a little pat into a patty form. Don’t make them too small, they get dry. Lay on the baking sheet. Bake on the middle rack for 40 minutes until golden. Remove and cool.
4. For serving, slice open and toast. They have a raw bread flavor inside (like a bagel or English muffin) so toasting is crucial. Goes excellent with a schmear of Butter/Jam/ Soft Cheese!

http://sproutedkitchen.com/