Ingredients for Seeded Whole Wheat Bread
- Multi Grain Cereal
- Boiling Water
- Non Fat Powdered Milk
- Sea Salt
- Butter
- 1 tablespoon olive oil
- Yeast
- 1 cup warm water (105-115°F)
- Sugar
- Wheat Bran
- 2 tablespoons flax seeds
- Pumpkin Seeds
- 2 tablespoons sunflower seeds
- 2 cups whole wheat flour
- White Bread Flour
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How to Make Seeded Whole Wheat Bread
- In a large bowl, combine 1 cup warm water (105-115°F), 2 ¼ teaspoons active dry yeast, and 1 tablespoon honey. Let stand for 5-10 minutes until foamy.
- Add 2 cups whole wheat flour, ½ cup all-purpose flour, 1 ½ teaspoons salt, and 1 tablespoon olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
- In a small bowl, combine 2 tablespoons sunflower seeds, 2 tablespoons flax seeds, and 1 tablespoon sesame seeds.
- Incorporate the seeds into the dough by gently pressing them in.
- 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 with plastic wrap and let rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 60-75 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
7g
Fat
3g
Carbs
6g
