4 grain Poppyseed & Flaxseed Wheat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 tbsp cornmeal1 tbsp flaxseed2 tbsp wheat germ2 tbsp wheat bran2 tbsp rolled oats1 tbsp quinoa flour1 cup white flour3/4 cup wheat flour1 tbsp sugar1 tsp salt1 tsp poppyseed2 package active dry yeast1 cup warm water (110-115 degrees)
1. In a small bowl combine yeast, sugar, and warm water. Let proof (about 10 minutes).
2. In a food processor (or blender) combine all dry ingredients, leaving about 1/4 cup of white flour for kneading. Pulse to combine.
3. Place flour mixture in a medium bowl. Add yeast mixture. Mix until smooth.
4. Turn out on a floured surface and knead until smooth and elastic. (6-8 minutes)
5. Place in a greased bowl, cover with a very lightly damp towel, and let rise to double its size.
6. Punch dough down. Fold over and and transfer to a greased 8inchx4inch loaf pan. Re-shape to match loaf pan.
7. Cover and let rise (15minutes or to double its size).
8. Bake at 350F for 35-40 minutes.
Makes 8 1-inch slices.
Number of Servings: 8
Recipe submitted by SparkPeople user GRETAMARGRETA.
2. In a food processor (or blender) combine all dry ingredients, leaving about 1/4 cup of white flour for kneading. Pulse to combine.
3. Place flour mixture in a medium bowl. Add yeast mixture. Mix until smooth.
4. Turn out on a floured surface and knead until smooth and elastic. (6-8 minutes)
5. Place in a greased bowl, cover with a very lightly damp towel, and let rise to double its size.
6. Punch dough down. Fold over and and transfer to a greased 8inchx4inch loaf pan. Re-shape to match loaf pan.
7. Cover and let rise (15minutes or to double its size).
8. Bake at 350F for 35-40 minutes.
Makes 8 1-inch slices.
Number of Servings: 8
Recipe submitted by SparkPeople user GRETAMARGRETA.
Nutritional Info Amount Per Serving
- Calories: 141.7
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 298.3 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 3.4 g
- Protein: 5.0 g
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