District 13 Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
5 cups whole wheat bread flour1 cup buckwheat flour½ cup barley flour½ cup rye flour1 cup ground flax seed½ cup barley, soaked 2 hours and drained1 cup rolled oats½ tbsp salt3 tbsp instant yeast4 cups warm water2 tbsp molasses2 tbsp honey½ cup sunflower seeds½ cup pumpkin seeds
In the bowl of a stand mixer (or a large mixing bowl with a sturdy spoon), whisk together the flours, flax, barley, oats, salt and yeast.
In a measuring cup, whisk together the water, molasses and honey.
Pour the wet mixture into the flour mixture and stir to form a dough.
Knead with the dough hook for 10 minutes or by hand for 20 minutes. Cover and let rest until doubled, about 1 ½ hours.
Punch down and knead in the sunflower and pumpkin seeds.
Shape into two boules and place on parchment-lined baking sheets. Cover lightly with a tea towel and let rise until doubled, about 1 hour.
Heat oven to 375F.
Bake loaves for 50-55 minutes, until they sound hollow when tapped.
Cool before slicing.
Serving Size: Makes two loaves, 32 slices
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
In a measuring cup, whisk together the water, molasses and honey.
Pour the wet mixture into the flour mixture and stir to form a dough.
Knead with the dough hook for 10 minutes or by hand for 20 minutes. Cover and let rest until doubled, about 1 ½ hours.
Punch down and knead in the sunflower and pumpkin seeds.
Shape into two boules and place on parchment-lined baking sheets. Cover lightly with a tea towel and let rise until doubled, about 1 hour.
Heat oven to 375F.
Bake loaves for 50-55 minutes, until they sound hollow when tapped.
Cool before slicing.
Serving Size: Makes two loaves, 32 slices
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 151.2
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 19.1 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 5.3 g
- Protein: 5.4 g
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