Whole Grain Seeded Bread

MIKE LIKED: 12 Servings: Serving size: 1 slice Calories: 163 Fat: 1.5g Carbohydrates: 31g Sugar: 2.4g Sodium: 292mg Fiber: 2.9g Protein: 4.4g

Whole Grain Seeded Bread
Whole Grain Seeded Bread

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups warm water

  • 3/4

    Tablespoon fast acting yeast (~ 1 packet or 2 1/4 tsp)

  • 2

    Tablespoons maple syrup, agave, or honey if not vegan

  • 1/2

    Tablespoon salt

  • 1

    Tablespoon flax seed

  • 2

    cups Bob’s Red Mill Whole Wheat Pastry Flour

  • 1 3/4

    cups Bob’s Red Mill Unbleached All Purpose Flour + more for rolling / dusting

  • 2

    Tablespoons raw or roasted sunflower seeds

  • 2

    Tbsp rolled oats

Directions

1.Combine warm water (like bath water, or 110°F), yeast, maple syrup or sugar, salt, flax seed and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides - about 3 3/4 cups total. 2.Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, go straight for the fridge for two hours to save time, though a longer rise is best. 3.Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape. 4.Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes. 5.Preheat oven to 450°F toward the end of the dough resting time and place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready. 6.When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep. 7.Place in oven on middle rack, then carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly. 8.Bake the bread for 21 to 26 minutes, or until deep golden brown and risen. 9.Remove the bread from the oven and immediately remove from pan. Carefully transfer to a cooling rack to cool completely. 10.Store leftovers in a plastic bag at room temperature for up to a few days. Transfer to freezer for longer term storage.

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