Café Latte in St. Paul, Minnesota, makes their Dakota Bread everyday from fresh milled flour. It was named for the baker’s home state of South Dakota.
Cafe Latte is sort of famous in a comfort food sort of way. It has been a fixture on St. Paul’s Grand Avenue since 1984. The gourmet cafeteria serves an ever-changing selection of soups, salads, and custom sandwiches made on their own homemade bread. The bakery specializes in yeasted breads, rotating two per day, and sweets like cupcakes. Then there is a pizza and wine bar. There is also afternoon tea with scones and shortbread. So there are many requested Cafe Latte recipes floating about, the most famous being their whole grain, nut and seeded Dakota Bread.
This bread has become one of the most beloved in the world of home bakers, appearing in numerous publications with varying amounts of seeds and grains, yet still making an incredibly light bread, and intoxicating whole grain aroma. There is the happy combination of pumpkin, sunflower, sesame, and poppy seeds. Bulgur, also known as bulgur cracked wheat, consists of the steamed, then dried and coarsely crushed wheat berries. Please note that bulgur, which has been partially precooked as to cook quickly with a minimum of fuel, is entirely different from plain cracked wheat, which has not been precooked and has its bran and germ intact, making it easy to use unsoaked in a recipe. You will find it on the supermarket shelf next to the baking goods like wheat germ and rolled oats. Here is my version for the bread machine.
1 1/2-pound loaf
1 1/4 cups water
2 tablespoons light olive oil
2 tablespoons honey
2 1/4 cups bread flour
1/2 cup whole wheat flour
1/4 cup raw bulgur cracked wheat
2 teaspoons gluten
1 1/2 teaspoons sea salt
2 teaspoons bread machine yeast
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds, chopped
2 teaspoons sesame seeds
1 1/2 teaspoons poppy seeds
1. Place all the ingredients in the pan according to manufacturer’s instructions. Set crust on dark and program for the Basic cycle; press Start.
2. After the baking cycle ends, immediately remove the bread from the pan, place on a rack to cool to room temperature before slicing.
Note: If you wish to shape the loaf yourself and bake it in your home oven, set Step 1 for the Dough Cycle. When the cycle ends, deflate the dough, turn it out on a clean work surface, and form into a round loaf. Place on a parchment lined baking sheet, cover with a damp clean tea towel, and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees. Brush the surface with a beaten egg with a dash of water and sprinkle with a mixture of the seeds. You will only need a tablespoon or so. Bake on the center rack for 35 to 40 minutes, until the bottom sounds hollow when tapped with your finger. Cool on a rack to room temperature before slicing. Makes 1 round loaf.
Excerpted from The Bread Lovers Bread Machine Cookbook, by Beth Hensperger. (c) 2000, used by permission from the Harvard Common Press.
Recipe and text copyright Beth Hensperger 2015