IntroductionThis healthy, rustic bread fills you up. Itís delicious as is or with dried cranberries instead of raisins. This healthy, rustic bread fills you up. Itís delicious as is or with dried cranberries instead of raisins.
2 packages (1/4 ounce each) active dry yeast
3 teaspoons sugar, divided
2-1/2 cups warm water (110į to 115į)
3 cups whole wheat flour
1 cup old-fashioned oats
1/2 cup oat bran
1/2 cup toasted wheat germ
1/2 cup ground flaxseed
2 tablespoons olive oil
2 teaspoons salt
2-1/2 cups all-purpose flour
1/2 cup sunflower kernels
1/2 cup raisins
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
Bake at 375į for 25-30 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Yield: 2 loaves (16 slices each).
Serving Size: 2 loaves (16 slices each)
Number of Servings: 32
Recipe submitted by SparkPeople user BANDITDAN.