Monday, July 21, 2008


As I'm addicted to yeast, madly drawn to baking and incurably in love with bread, for my last birthday (which happens to fall right on Christmas day), I received Beth Hensperger's "The Bread Bible" which is a wonderful cookbook dedicated to this irreplaceable staple. Her book was a real discovery, as, until now, not one of her recipes was a flop as I have got only good results so far. All on the contrary!

This 528 pages book, which won a James Beard award, is chock-a-block full with 300 gorgeous as well as easy to follow recipes ranging from
simple, basic and fancy yeast breads such as white breads, egg breads, whole-grain breads, country hearth breads, vegetable/herb/cheese/nut breads, dinner rolls/sandwich buns/bread sticks/bagels, picnic breads, pizza/calzone/focaccia, flatbreads, fry breads, sweet rolls, croissants, morning breads, celebration breads, dessert breads, food processor breads and bread machine loaves to the non-yeast kinds (made with baking powder/soda) such as scones, biscuits, shortcakes, soda breads, crêpes, popovers, tortillas, waffles, quickbreads, cornbreads, muffins, gingerbreads and even coffee cakes...

Until now, I have discovered no flaws or errors within the pages of this book. Beth Hensperger is passionate about bread and very professional. All her recipes give incredible results, are well-explained, innovative and delightful. Although her cookbook carries quite a misleading title that can/could confuse most of us, because this lengthy book is neither totally authoritative nor complete (that would be impossible), I believe that no baker, nor kitchen should be without that masterpiece! Whether you are new to baking or an experienced baker, this excellent cookbook will provide you with a collection of compelling bread recipes which will make your eyes roll back in your head while eating her scrumptious creations!

And this "Honey And Seed Bread" is just the perfect example to illustrated what I was saying in the preceeding lines... That bread has a lot of crunch t
hanks to the seeds, it's soft interior as well as smooth exterior are delightful and it's slight sweetness is irresistible. It is a loaf that is terrifically scrumptious and awesomely satisfying on all levels!

~ Honey And Seed Bread ~
Recipe by Beth Hensperger, taken from her book "The Bread Bible" and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes two 23 x 13cm (9-by-5-inch) loaves.

3/4 Cup Lukewarm water (less than 100° F)
1 1/2 Tbs (1 1/2 packages) Dry yeast
1 Tsp Castor sugar
1 1/2 Cups Lukewarm milk (less than 100° F)
2 Tbs Unsalted butter, melted
2 Tbs Runny honey
5 1/2 to 6 Cups All-purpose flour or bread flour
1 Tbs Salt
4 Tbs Sunflower seeds
1 Tbs Poppy seeds
1 Tbs Sesame seeds
Ingredients for the "Egg Glaze":
1 Egg
1 Tbs milk

1. Pour the warm water in a small bowl. Sprinkle the yeast and sugar over the surface of the water.
2. Stir to disolve and let stand at room temperature until foamy, about 10 mintues.
3. In a large bowl, combine the milk, butter, honey and yeast mixture.
4. Add 2 cups flour, salt, sunflower seeds, po
ppy seeds and sesame seeds. Beat hard until smooth, about 3 minutes.
5. Add the remaining flour, 1/2 cup at a time, until a shaggy dough is formed.
6. Turn the dough out onto a lightly floured work surface and kne
ad until smooth and silky, 4 to 5 minutes.
7. Place the dough in a greased deep bowl. Turn once to grease the top and cover with a plastic wrap and then a tea towel.
. Let the dough rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.
9. Gently deflate the dough and turn it out onto a lightly floured work surface.10. Grease two 9-by-5-inch (23 x 13cm) loaf pans.
11. Divide the dough into 2 equal portions. Form each portion into a loaf and place it seam side down into the loaf pan.
12. Cover with a tea towel and let rise 1 inch above the rims of the pans, about 45 minutes.
13. Twenty minutes before baking, preheat the oven to 190° C
(375° F).
14. Brush with egg glaze, for a dar
k and glossy crust.
15. Put the loaf pans on the center rack of the oven and bake 40
to 45 minutes, or until golden brown, and the loaves sound hollow when tapped with your finger.
16. Transfer the loaves immediately to a cooling rack.
While kneading the bread, don't forget to dust your working surfa
ce with flour (only 1 Tbs at a time) if the dough tends to by sticky.
Once you have brushed the loaves with the egg glaze, you
can sprinkle them with the seeds of your choice (poppy seeds, sesame seeds, sunflower seeds, pumpkin seeds, etc...).

Serving suggestions:
This bread is delicious with almost anything.
It is ideal for making Cheese On Toast, Crostini, Bruschetta or Croutons.


~ Pain Au miel Et Aux Graines ~
Recette de Beth Hensperger, tirée du livre "The Bread Bible" et adaptée par Rosa @ Rosa's Yummy Yums.

Pour deux pains de 23 x 13cm.

3/4 de Tasse (180ml) d'Eau tiède (en dessous de 50° C)
1 1/2 CS (1 1/2 sachets) de Levure sèche
1 CC de Sucre cristallisé
1 1/2 Tasse (325ml) de Lait tiède (en dessousde 50° C)
2 CS de Beurre non-salé, fondu
2 CS de Miel liquide
5 1/2-6 Tasses (701g-765g) de Farine blanche/fleur (farine à pain)
1 CS de Sel
4 CS de Graines de tournesol
1 CS de Graines de pavot
1 CS de Graindes de sésame
Ingrédients pour le "Glaçage A l'Oeuf":
1 Oeuf
1 CS de Lait

1. Mettre l'eau tiède dans un petit bol. Saupoudrer avec la levure et le sucre.
2. Mélanger pour dissoudre et laisser reposer, à température ambiante, jusqu'à ce que le mélange devienne mousseux, pendant environ 10 minute.
3. Dans un grand bol, mélanger ensemble le lait, le beurre, le miel et le mélange levure/sucre/eau.
4. Ajouter 2 tasses de farine, le sel, les graines et bien battr
e pendant 3 minutes, jusqu'à ce que ce mélange devienne lisse.
5. Ajouter le restant de farine, 1/2 tasse à la fois et bien l'incorporer afin d'obtenir une boule de pâte.
6. Sur un plan de travail fariné, pétrir pendant 4 à 5 minutes, jusqu'à ce que la pâte soit souple et élastique.
7. Mettre la pâte dans un grand bol légèrement huilé/beurré et faites tourner la pâte dans le bol afin de bien l'enduire d'huile/de beurre. Couvrir avec du film alimentaire, puis avec un linge.8. Laisser lever, à température ambiante, jusqu'à ce que la pâte ait doublé de volume, pendant 1 à 1 1/2 heures.9. Dégonfler la pâte et la mettre sur une surface farinée.10. Graisser/beurrer deux moules de 23 X 13cm et diviser la pâte en deux parts égales.
11. Donner la forme d'un pain rectangulaire, puis mettre la pâte dans les moules et couvrir avec un linge.
12. Laisser lever pendant 45 minutes, jusqu'à ce que le pain ait doublé de volume.13. Vingt minutes avant d'enfourner le pain, préchauffer le four à 190° C.
14. Juste avant d'enfourner vos pains, les badigeonner avec le glaçage à l'oeuf.
15. Cuire pendant 40 à 45 minutes, jusqu'à ce qu'ils soient dorés et sonnent creux.
16. Mettre les pain à reffroidir sur une grille.

Lors du pétrissage, si votre pâte colle, saupoudrer la d'un peu de farine (1 CS à la fois).
Après avoir badigeonné vos pains, vous pouvez aussi les saupoudrer avec des graines (pavot, sésame, tournesol, courge, etc...).
Idées de présentation:
Ce pain est délicieux avec presque n'importe quoi.
Il est parfait pour faire des Toasts Au Fromage, des Crostinis, des Bruschette ou des Croutons.


  1. Il à l'air super bon!! les photos en témoignent

  2. Rosa this bread looks amazing. I may think about the book. A little tip for working with sticky bread dough. Use oil on your hands and work surface instead of flour. No more sticky hands.

  3. Ils sont tres mignons tes petits pains !

    Tres bonne semaine !

  4. Trop beaux, tout doré note!

  5. joli pain,il est parfait!!

  6. Ton pain est superbe!! Bien gonflés, quel régal!! Bonne journée.

  7. DIDOUMIAM: Merci :-D!

    RHYLEYSGRANNY: Thanks for the compliment and the tip! I really recommend this book...

    MARYATHENES: Merci! Une bonne semaine à toi aussi!

    MAYACOOK: Merci!

    LORY: Merci beaucoup!

    GOURMANDELISE: Merci et bonne journée à toi aussi!

  8. Rosa,
    This is a truly yummy ....yummm
    I'll make this bread!

  9. Rosa that bread looks so perfect !
    I wouldnt have the heart to eat it :)

  10. That bread looks amazing Rosa. I'll definitely try get hold of that book :)

  11. Your bread looks absolutely wonderful! I think, I must try this recipe!


  12. Sublime ces photos et ce pain aumiel et graines ... je suis très tentée

  13. Ooooh we love seeds in breads. The more the better. Especially sunflower seeds!

  14. I know I'll never go hungry when I visit you pal :D

  15. Une savoureuse idée. Je vais essayer de me remettre à la boulange et ta recette sera en bonne place dans mes "tests" !

  16. ça m'a l'ait très très bon!!!


  17. ils sont l'air délicieux!

  18. Il a une couleur parfaite ce pain aux graines! J'adore et je vois bien dessus une petite confiture aux figues!

  19. ils ont l'air fameux tes pains..

  20. That looks like a delicious bread. I don't have the love for yeast as you do but I try using yeast once in while to practice.

  21. De vraies beautés ces petits pains, dorés a souhait!

  22. lovely bread!! I wish I could bake too...

  23. You always make delcious breads.

  24. Comme je t'envie de pouvoir faire de si beaux pains!

  25. Ils sont très réussit, bravo. J'adore ce genre de pain. Bonne soirée.

  26. j'en ai fait tout à lheure, je les posterai ces jours ci, jadore les pains au graines meme au petit dej!! jtrouve ca délicieux!

  27. Voilà des petits pains comme je les aime! Beaux et odorants, même d'ici!

  28. Une jolie recette alléchante!

  29. Ces pains doivent être délicieux c'est sûr. J'adore tout ce qui est avec des petites graines.

  30. This looks so yummy! My trying out list becomes longer :)

  31. yet another fabulous creation from the ever-hot oven :) I really loved the dark crust Rosa!

  32. Je volerai bien ce petit pain tout rond et tout doré. Cela a du être un régal....

  33. I completely agree about the book - I love it, even though it has no pictures. I could bake my way through the whole thing!

  34. If only more baked goods included honey; it's such a nice addition.

  35. Looks delicious! I have that cookbook, and it's great.

    Oh, and I'm a Christmas Day baby, too! I've met a surprising number of us.

  36. This honey bread sound good and looks perfectly golden brown.

  37. I don't have a book dedicated to bread, and it looks like you've talked me into this one. I love nuts in bread, and the combo here sounds yummy. Your loaves are absolutely gorgeous! I'd have to eat all of it if they were sitting in my kitchen. Mmmmmm....

  38. Wonderful looking bread, Rosa! It made my mouth water and my belly crave for it :)

  39. Thanks for your kind comments! That book is really great!




    Merci pour vos commentaires! Ce livre est vraiment intéressant!



  40. I give "two thumbs up" for people who spend time in the kitchen making bread. I never try myself but the fact I think I will make one soon:)

    your bread looks beautiful by the way.

  41. This is an old post... but thought I would try for some clarification. I just put this bread in the oven and I wanted to ask you to double check the recipe? This dough was so dry and tough - and it took twice as long as described to rise. Is it supposed to have more than 3/4 cups water and 1/2 cup milk? It says "1/2 cups" of milk - should it have said "1 1/2 cups" of milk? It looks SO yummy - but I think the loaves are going to be a bit dense and dry...

    Thanks - Jennifer

    1. Dear Jennifer,
      Thank you for the comment and for visiting my blog.
      Oh, sorry, my fault! A typo... :-/ You are right, this bread is supposed to contain 1 1/2 cups of milk. No wonder the bread was dense and dry!!! :-(

    2. Oh good! The bread did not turn out at all - such a bummer. But I will probably try again - it looks so yummy! Thanks for checking and posting your reply!

    3. I'm so sorry about that! :-( I hope it'll turn out great next time...