Sprouted Grain and 12 Grain Cereal Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 2/3 Milk, 1% warm 2 tbsp soft butter, salted 2 tbsp honey1.5 tsp salt3 grams Vital wheat gluten (Bob’s Red Mill or Bulk Barn1 cup Bulk barn organic sprouted high protein flour 2.5 cup unbleached enriched flour28 gram(s) pumpkin seeds 8 gram(s) sesame seeds 1 1/4 teaspoons bread machine yeastA small amount of egg for a wash- to help seeds stick - about 1 tablespoon
1. Pour warm milk into bread machine pan.
2. Add butter, honey , and salt.
3. Measure and add both flours, vital wheat gluten and cereal.
4. Save 1 tablespoon of the pumpkin seeds for the top, and either knead them in after the first rising or add them with the flour - they will break up somewhat in the machine .
5. Use the dough cycle on the bread machine.
6. When the cycle ends, turn the dough out onto an oiled bowl and give it few folds ( or knead in the seeds - this is tricky and can cause holes if you aren’t careful) Tuck under anything that looks untidy.
7. I use a tablespoon of egg wash on the top to help the seeds stick.
8. Place loaf in a loaf pan - 5x9 inches ( either non stick or with some parchment paper to prevent sticking).
9. Brush top with an egg wash. Sprinkle with remaining seeds - pumpkin and sesame.
10. Place in a warm draft free place, and let rise until about double. Approximately 1 hour,but varies depending on the air temperature.
11. Turn on the oven while the dough rises - convection bake 350F.
375 if your oven only has bake option.
12. Bake until top starts to turn brown. Check at 30 min.
I take out the loaf and check the bottom to make sure it’s cooked. If it isn’t return it to the oven back in its pan for 10 minutes or so.
Serving Size: Loaf equals 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISTINE810.
2. Add butter, honey , and salt.
3. Measure and add both flours, vital wheat gluten and cereal.
4. Save 1 tablespoon of the pumpkin seeds for the top, and either knead them in after the first rising or add them with the flour - they will break up somewhat in the machine .
5. Use the dough cycle on the bread machine.
6. When the cycle ends, turn the dough out onto an oiled bowl and give it few folds ( or knead in the seeds - this is tricky and can cause holes if you aren’t careful) Tuck under anything that looks untidy.
7. I use a tablespoon of egg wash on the top to help the seeds stick.
8. Place loaf in a loaf pan - 5x9 inches ( either non stick or with some parchment paper to prevent sticking).
9. Brush top with an egg wash. Sprinkle with remaining seeds - pumpkin and sesame.
10. Place in a warm draft free place, and let rise until about double. Approximately 1 hour,but varies depending on the air temperature.
11. Turn on the oven while the dough rises - convection bake 350F.
375 if your oven only has bake option.
12. Bake until top starts to turn brown. Check at 30 min.
I take out the loaf and check the bottom to make sure it’s cooked. If it isn’t return it to the oven back in its pan for 10 minutes or so.
Serving Size: Loaf equals 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user CHRISTINE810.
Nutritional Info Amount Per Serving
- Calories: 186.9
- Total Fat: 3.8 g
- Cholesterol: 6.8 mg
- Sodium: 328.2 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 2.7 g
- Protein: 4.4 g
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