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Tall Grass Harvest Bread

Co-owner Tabitha Langel,
Tall Grass Prairie Bakery

This bread celebrates the fall harvest. At Tall Grass they try to include every grain and seed used in the bakery throughout the year. This recipe is a slight variation to save you from an even lengthier shopping list. *Please note that the soaked seeds need to be prepared the night before the bread is made.

Soaked seeds
1/4 cup wheat kernels
2 Tbsp rye kernels
2 Tbsp spelt kernels
3 cups water
1/4 cup broken wild rice
1/4 cup sunflower seeds
1/4 cup millet
1/4 cup flax
1/4 cup poppy seeds
2 Tbsp sesame seeds
1/4 cup slow cook oats
1/4 cup cornmeal
3 cups hot water

6 1/4 cups light flour
1/2 cup whole wheat
1/2 cup rye flour
1/2 cup spelt flour
1 1/2 Tbsp sea salt
1Tbsp ground ginger
1/4 cup olive oil
1/4 cup honey
Juice of one lemon
2 oz fresh (active) yeast
2 1/2 cups water

Soaked seeds
1.   In a medium sized pot, bring wheat berries, rye kernels, spelt berries and water to a boil.
2.   Simmer for 35-40 minutes or until the berries are soft.
3.   Add broken wild rice, cover the pot and simmer for another 5 minutes.
4.   Remove pot from heat and add sunflower seeds, millet, flax, poppy seeds, sesame seeds, oats, cornmeal and hot water.
5.   Let sit overnight.

1.   In a large bowl combine the flours, whole wheat, sea salt, ground ginger, olive oil, honey, lemon juice, yeast and water.
2.   Add in the seed mixture from the previous day.
3.   On a lightly floured surface, knead dough for 10-15 minutes by hand or 7-9 minutes in a mixer.
4.   Place kneaded dough in a large bowl and allow to rise for 1 1/2 hours.
5.   Turn dough onto a floured table and shape into oblong loaves.
6.   Place loaves into bread pans and allow to rise for another 45 minutes.
7.   Preheat oven to 400°C.
8.   When bread is ready to be placed in the oven, reduce the heat to 300°C.
9.   Bake bread for 35-40 minutes. Bread should be a nice golden brown colour and should sound hollow when knocked on the bottom.

Yield 4 loaves

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