Whole Wheat Seeded Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 1/4 c warm water (105*)3/4 c nonfat dry milk1/3 c sugar2 Tbsp brown sugar2 envelopes (or 4 1/2 teas) active dry yeast1 teas. salt5 c whole wheat flour1 c bread flour (for texture. can be subbed for whole wheat)1/3 c vegetable oil1/2 c sunflower seeds (optional)6 Tbsp ground falx seeds (optional)1 Tbsp margarine, for bread pans
-Dissolve yeast and brown sugar in 2c warm water.
-in a large bowl, blend 4c whole wheat flour and remaining dry ingredients
-Add yeast mixture, mixing well, and adding residue from bowl using remaining 1/4 c water
-add oil slowly, then seeds.
-if using a kitchen aide, mix until dough is mooth and a Baker's Window can be pulled
*Bakers Window- a small peice of dough can be pulled in all direction to create a very thin window. when the window is ripped, it should rip in a sraight line. This means the gluten is fully developed*
if by hand, knead for 10 minutes
-place in a greased bowl, turning the dough grease side up, cover and let rise until double in size.
-form into loaves and place in pans that are greased w/ butter or margarine, not oil.
-cover and rise until double.
-bake at 400 for 15min, then at 350 for 25 min. remove from pans and let cool on racks
Number of Servings: 30
Recipe submitted by SparkPeople user BOSTONGAL1.
-in a large bowl, blend 4c whole wheat flour and remaining dry ingredients
-Add yeast mixture, mixing well, and adding residue from bowl using remaining 1/4 c water
-add oil slowly, then seeds.
-if using a kitchen aide, mix until dough is mooth and a Baker's Window can be pulled
*Bakers Window- a small peice of dough can be pulled in all direction to create a very thin window. when the window is ripped, it should rip in a sraight line. This means the gluten is fully developed*
if by hand, knead for 10 minutes
-place in a greased bowl, turning the dough grease side up, cover and let rise until double in size.
-form into loaves and place in pans that are greased w/ butter or margarine, not oil.
-cover and rise until double.
-bake at 400 for 15min, then at 350 for 25 min. remove from pans and let cool on racks
Number of Servings: 30
Recipe submitted by SparkPeople user BOSTONGAL1.
Nutritional Info Amount Per Serving
- Calories: 146.8
- Total Fat: 4.7 g
- Cholesterol: 0.5 mg
- Sodium: 94.7 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.2 g
- Protein: 4.8 g
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