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Lee Hanken
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hpr_transcripts/hpr2034.txt
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Episode: 2034
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Title: HPR2034: Frank's Five Seed Bread
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Source: https://hub.hackerpublicradio.org/ccdn.php?filename=/eps/hpr2034/hpr2034.mp3
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Transcribed: 2025-10-18 13:33:07
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---
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This in HPR episode 2034 entitled, Frank's 5-seed bread.
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It is hosted by Frank Mel and in about 7 minutes long.
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The summary is, Frank describes his recipe for 5-seed bread,
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which wins by a carried-win wood mystery novel.
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This episode of HPR is brought to you by Ananasthost.com.
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Get 15% discount on all shared hosting with the offer code HPR15.
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That's HPR15.
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Better web hosting that's honest and fair at Ananasthost.com.
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Howdy folks!
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This is 5150 and I'm here to tell you about Kansas Linux Fest 2016,
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which will be happening on the campus of Wichita State University,
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May 21 and 22.
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KLF started last year with the idea that a first-rate Linux event
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could be hosted in the underserved Midwest.
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I think KLF 2016 is the further realization of that dream.
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The full schedule is now available at KansasLinuxFest.com
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but highlights for me include Alex Worez from Rackspace
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and Ryan Sypes from Kansas's own MyCraft.AI project.
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There is also a talk on Sunday morning about promoting free software
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and the role of the hobbyist podcaster.
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Attendance is without cost but donations may be made on the sponsor page.
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Guess who arrived Friday evening may attend a free showing of Revolution OS.
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The Saturday Night event will be hosted headshots of Video Game Bar.
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I know it seems a little late to put the word out
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but please don't miss this opportunity to interact with your fellow
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open source enthusiasts and professionals
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in the only venue convenient to the Central United States.
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Hello, this is Frank Bell.
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Today I want to describe my recipe for 5 seed bread.
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Actually, it's more like 4.5 seed bread
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for reasons that will become apparent.
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This recipe was not completely my creation.
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It was inspired by a sentence in the mystery earthly delights
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by the marvelous Australian mystery writer, Carrie Greenwood.
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I started reading this because I had read all of Carrie Greenwood's
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Friday Fisher mysteries and enjoyed her writing so much
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I decided to try her other series of books.
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In this series, Karen Achatman, the detective, is by profession a baker.
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And there's lots of tidbits in the stories about baking, bakeries, and food.
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In fact, so much so that there's even been Karen Achatman cookbook produced
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of some of the recipes that appear in the stories.
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There'll be a link to information about Carrie Greenwood
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to the Karen Achatman cookbook and other related material in the show notes.
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I'm going to read to you the sentence that inspired me to come up with this recipe.
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Karen who's narrating the story says,
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I began making seed bread.
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This is my secret recipe.
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You need seven kinds of seeds.
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I use kippled wheat, oats, poppy seed,
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dill, fennel, caraway, and coriander.
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I did a little looking around extensive research
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about 10 seconds of searching on the Internet
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and found out the kippled wheat is in the states
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what we call cracked wheat.
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And kippled oats appears to be the same thing as steel cut oats.
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I had neither one of those on hand.
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That's how this ended up as four and a half seed bread.
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I don't have much use for oats anyway.
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Having grown up in the South, I never have understood why people would eat oats
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when they could eat grits, as far as I'm concerned, oats are for horses.
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But that's another story.
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So here's what I use to make this bread.
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This recipe makes one loaf.
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One cup of warm water,
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and I will include a link to American and metric equivalents in the show notes.
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A packet of yeast, about one and a half cups of white flour,
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and about one and a half cups of rye flour.
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One tablespoon each of dill seed, fennel seed, sesame seed, caraway seed.
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Now since I didn't have any coriander seed on hand at the time,
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I now have, because I plan to make this again,
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I use the teaspoon of ground coriander.
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That's why I call this four and a half seed bread.
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About a quarter teaspoon of salt, and I threw in about half a teaspoon of light brown sugar
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just to give the yeast something to chew on.
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The procedure is very straightforward.
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Dissolve the yeast in warm water and proof.
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That's fancy cooking it off,
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for give it a sniff to make sure the yeast is still alive.
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Add the seed, salt, and sugar, then add the white flour,
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and I put in all cup and a half at once and stir well.
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Then add the rye flour, about one half cup at a time,
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stirring after each addition until the dough is nice and stiff,
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and firm enough to knead.
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In other words, it's not sticky, it doesn't come apart in your hands anymore.
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It will still probably feel a little bit moist.
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Pour the dough out on a floured board,
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and the reason to put flour on the board,
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it keeps the dough from sticking to the cutting board,
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and sprinkle with a little white flour on the top,
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again, to keep it from sticking to your hands,
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knead until it's firm and springy,
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and forms a nice coherent ball.
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If it feels a little sticky, as you knead it,
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just sprinkle a little more flour in until it feels right.
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Then pour a bit of olive oil into a bowl,
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an opaque bowl, like a stainless steel bowl,
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and roll the dough around it,
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and the ball of dough in it until it's coated with the olive oil.
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Then cover it in a lot of it to rise,
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until it's about twice its size.
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This will take approximately an hour and a half,
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depending on the heat or humidity.
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If it's a nice warm day,
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and you can put it outside,
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and the sun is going to rise a little faster.
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When the dough is approximately doubled in size,
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shape it into a loaf,
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or place it in a loaf pan.
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I like to line my loaf pans with a little olive oil,
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and then sprinkle some cornmeal in there,
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and shake them around.
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It makes it less likely that the dough is going to stick
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to the loaf pan when you're cooking.
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Then let it rise again for about 20 minutes.
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Once it's ready,
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place it into an oven preheated to about 400 Fahrenheit,
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and bake until a knife inserted into it comes out clean.
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In my oven, that's approximately 30 minutes.
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If you want the loaf to be a little crustier,
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you can place a pan of hot water in the oven,
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or place a pan of cold water in the oven
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when you start to preheat it,
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and that humidity inside the oven
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will help make the bread crustier,
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and then you can brush the bread
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as it's cooking with the hot water a couple of times.
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Say it about,
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if you're cooking it,
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it's going to cook 30 minutes,
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say it at the 10 and 20 minute marks.
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And then,
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when it's done,
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take it out and enjoy.
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The resulting loaf of bread is very savoury.
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I can't see eating it with something sweet like jam.
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It's very good with butter.
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It's also very good just to dip it into our oil.
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Good, good grade virgin olive oil,
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as you often see done in Italian restaurants,
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or just notch on it.
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It would probably be really good also with Swiss cheese.
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I hope you all enjoy this.
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I look forward to making this again
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and trying other variations,
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and I will catch you on the flip.
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If you want to contact me,
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you can email me at Frank
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at PineViewFarm.net
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and my website is PineViewFarm.net.
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Thank you very much.
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You've been listening to Heka Public Radio at HekaPublicRadio.org.
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We are a community podcast network
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that releases shows every weekday
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Monday through Friday.
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Today's show, like all our shows,
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was contributed by an HPR listener like yourself.
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If you ever thought of recording a podcast,
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then click on our contributing
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to find out how easy it really is.
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Heka Public Radio was founded
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by the digital dog pound
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and the Infonomicon Computer Club,
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and is part of the binary revolution
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at binrev.com.
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If you have comments on today's show,
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please email the host directly,
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leave a comment on the website
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or record a follow-up episode yourself.
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Unless otherwise stated,
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today's show is released
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under Creative Commons,
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Attribution,
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ShareLite,
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3.0 license.
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