Debrose's Multi-Grain Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 54
Ingredients
1 cup water2 cups 2% milk4 T butter4 T honey2 T instant yeast3 T vital wheat gluten2 cups bread flour2 cups whole wheat flour1 cup rye flour1 cup soy flour1 cup unsalted sunflower seeds1/2 cup seed blend **2 t salt1 eggSeed Blend:1/4 cup regular oats2 tablespoons flax seeds 2 tablespoons sesame seeds 2 tablespoons pumpkin seeds 2 tablespoons sunflower seeds 2 tablespoons wheat germ
Combine Seed Blend ingredients and store in a sealed container.
In medium saucepan, combine water, milk, butter and honey. Heat over medium heat to 120-130 degrees.
Meanwhile, in large mixer bowl (I use the largest Kichen-Aid they make) combine flours, yeast, gluten, salt, and seeds. Add warm mixture and stir until well blended.
Add enough additional bread flour to make a soft dough, about 1 1/2 cups, cleaning the sides of the bowl. This will wear the motor of your mixer - do it by hand if you do not have a heavy-duty model.
Turn dough out onto lightly floured surface, kneading until no longer sticky and elastic. Let dough rest 10 minutes.
After resting, divide dough into 3 equal pieces and shape into loaves. Place on parchment paper-lined baking sheet. Cover and allow to rise until doubled, about an hour.
Preheat oven to 350 degrees. Brush with beaten egg, sprinkling with about a teaspoon of seed blend. Brush tops of seeds with egg so they stick.
Bake about 30 minutes.
Number of Servings: 54
Recipe submitted by SparkPeople user DEBROSE2.
In medium saucepan, combine water, milk, butter and honey. Heat over medium heat to 120-130 degrees.
Meanwhile, in large mixer bowl (I use the largest Kichen-Aid they make) combine flours, yeast, gluten, salt, and seeds. Add warm mixture and stir until well blended.
Add enough additional bread flour to make a soft dough, about 1 1/2 cups, cleaning the sides of the bowl. This will wear the motor of your mixer - do it by hand if you do not have a heavy-duty model.
Turn dough out onto lightly floured surface, kneading until no longer sticky and elastic. Let dough rest 10 minutes.
After resting, divide dough into 3 equal pieces and shape into loaves. Place on parchment paper-lined baking sheet. Cover and allow to rise until doubled, about an hour.
Preheat oven to 350 degrees. Brush with beaten egg, sprinkling with about a teaspoon of seed blend. Brush tops of seeds with egg so they stick.
Bake about 30 minutes.
Number of Servings: 54
Recipe submitted by SparkPeople user DEBROSE2.
Nutritional Info Amount Per Serving
- Calories: 99.9
- Total Fat: 2.8 g
- Cholesterol: 7.0 mg
- Sodium: 102.1 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.8 g
- Protein: 4.1 g
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