Debrose's Multi-Grain Bread
Nutritional Info
- Servings Per Recipe: 54
- 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
View full nutritional breakdown of Debrose's Multi-Grain Bread calories by ingredient
Introduction
I was tickled to find that this bread is not as high calories as I feared! I was tickled to find that this bread is not as high calories as I feared!Number of Servings: 54
Ingredients
-
1 cup water
2 cups 2% milk
4 T butter
4 T honey
2 T instant yeast
3 T vital wheat gluten
2 cups bread flour
2 cups whole wheat flour
1 cup rye flour
1 cup soy flour
1 cup unsalted sunflower seeds
1/2 cup seed blend **
2 t salt
1 egg
Seed Blend:
1/4 cup regular oats
2 tablespoons flax seeds
2 tablespoons sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
2 tablespoons wheat germ
Directions
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.