Ingredients for Revised Whole Grain Bread
- 2 ¼ teaspoons active dry yeast
- Sea Salt
- Oil
- Blackstrap Molasses
- 2 tablespoons honey
- Eggs
- Wheat Germ
- Flax Seed
- Pumpkin Seeds
- 1 cup warm water (105-115°F)
- 2 cups whole wheat flour
- Unbleached All Purpose Flour
- 2 tablespoons olive oil
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How to Make Revised Whole Grain Bread
- In a large bowl, combine 1 cup warm water (105-115°F) and 2 ¼ teaspoons active dry yeast. Let stand for 5-10 minutes until foamy.
- Add 2 tablespoons olive oil, 2 tablespoons honey, and 1 teaspoon salt to the yeast mixture. Stir to combine.
- In a separate bowl, whisk together 2 cups whole wheat flour, 1 ½ cups bread flour, and 1 cup rolled oats. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Add more flour if necessary to prevent sticking.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place the loaf in a greased 9x5 inch loaf pan.
- Cover the loaf pan loosely with plastic wrap and let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 50-60 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
58g
Fat
7g
Carbs
22g
