Sesame-Sunflower Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
SPONGE:2 Packages Active Dry Yeast1 cup warm Water1cup unbleached White Flour2 cups warm water1 cup instant dry skim milk1/2 cup honey1/2 cup peanut oil2 teaspons salt1/2 cup toasted Wheat Germ1/4 cup Flaxseed meal1/2 cup toasted sesame seeds3/4 cup sunflower seeds1 cup Rye Flour2 cups stone-ground whole wheat flour3 1/2 cups unbleached white flour
To make the sponge, combine the yeast and water (at about 100-110 °) in a bowl, stirring until dissolved. Beat in the flour until smooth. cover with a towel, and set aside 30 minutes, or until light and bubbly.
In a large mixing bowl, combine the water, dry milk, honey, oil, salt, wheat germ, Flaxseed meal, sesame seeds and sunflower seeds. Blend well. Stir until smooth. Blend in the whole wheat flour. Graduallly add sufficient white flour to make a soft, workable dough that pulls away from the sides of the bowl. Turn out on a floured surface and knead until smooth and elastic, about 8 - 10 minutes. Round into a ball and place dough in a warm bowl brushed with melted butter or peanut oil., turning to coat the top. cover loosely with plastic wrap and a towel and let rise until doubled, about 1 1/2 hours.
Turn the dough out and divide into 4 equal portions. Knead each, cover, and let rest 10 minutes. Grease four 8-inch loaf pans. Form the dough into loaves and place in the pans. Cover and let rise to the tops of the pans, about 1 hour.
Preheat the oven to 375° F. Bake the loaves about 40 minutes.
Turn loaves out on wire racks to cool.
If you don't want to make all 4 loaves at once (I dont' usually!) you can place plastic wrap in an 8" loaf pan and press dough into it to fill in to all corners and sides evenly. Slide it out, wrap the rest of the way in plastic wrap and freeze. You can take it out later and place in the wrapped greased pan and let it thaw and rise.
Number of Servings: 48
Recipe submitted by SparkPeople user MCPENGUIN5.
In a large mixing bowl, combine the water, dry milk, honey, oil, salt, wheat germ, Flaxseed meal, sesame seeds and sunflower seeds. Blend well. Stir until smooth. Blend in the whole wheat flour. Graduallly add sufficient white flour to make a soft, workable dough that pulls away from the sides of the bowl. Turn out on a floured surface and knead until smooth and elastic, about 8 - 10 minutes. Round into a ball and place dough in a warm bowl brushed with melted butter or peanut oil., turning to coat the top. cover loosely with plastic wrap and a towel and let rise until doubled, about 1 1/2 hours.
Turn the dough out and divide into 4 equal portions. Knead each, cover, and let rest 10 minutes. Grease four 8-inch loaf pans. Form the dough into loaves and place in the pans. Cover and let rise to the tops of the pans, about 1 hour.
Preheat the oven to 375° F. Bake the loaves about 40 minutes.
Turn loaves out on wire racks to cool.
If you don't want to make all 4 loaves at once (I dont' usually!) you can place plastic wrap in an 8" loaf pan and press dough into it to fill in to all corners and sides evenly. Slide it out, wrap the rest of the way in plastic wrap and freeze. You can take it out later and place in the wrapped greased pan and let it thaw and rise.
Number of Servings: 48
Recipe submitted by SparkPeople user MCPENGUIN5.
Nutritional Info Amount Per Serving
- Calories: 146.2
- Total Fat: 5.8 g
- Cholesterol: 0.3 mg
- Sodium: 9.3 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 2.4 g
- Protein: 4.2 g
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