MULTIGRAIN SEEDED BREAD
Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
- In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
- Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
- Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
- When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g
WHOLE WHEAT SANDWICH LOAF WITH FLAX, SESAME AND SUNFLOWER SEEDS
Provided by Food Network
Time 11h50m
Yield 2 (1 pound 4 ounce) loaves
Number Of Ingredients 11
Steps:
- Soak sesame, sunflower and flax seeds covered with water overnight. Combine seeds and water with flour, malt, 1 1/8 cups water and honey. Let rest for 10 minutes. Add sourdough levain and yeast. Handknead for about 14 to 18 minutes (machine knead for 12 to 14 minutes). Add salt within the last 4 minutes. Let proof in greased bowl, covered with a damp towel, at 78 degrees, for about 2 1/2 hours or until doubled in volume. Divide dough into 3 greased loaf pans. Bake in preheated 400 degree oven for about 50 minutes.
Nutrition Facts : Calories 102 calorie, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 243 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
SESAME WHOLE WHEAT BREAD
Make and share this Sesame Whole Wheat Bread recipe from Food.com.
Provided by chia2160
Categories Yeast Breads
Time 4h10m
Yield 2 pound loaf
Number Of Ingredients 10
Steps:
- add all ingredients in this order.
- cook on"whole wheat" cycle.
Nutrition Facts : Calories 1326.4, Fat 33, SaturatedFat 10.4, Cholesterol 32, Sodium 1885, Carbohydrate 229, Fiber 23.7, Sugar 39.9, Protein 38.4
FLAX AND SUNFLOWER SEED BREAD
This is a great bread for seed lovers, one of the tastiest I've tried.
Provided by Erna Walmsley
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 15
Number Of Ingredients 9
Steps:
- Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.7 g, Cholesterol 4.1 mg, Fat 4.2 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 168.6 mg, Sugar 3.6 g
SESAME AND SUNFLOWER WHOLE WHEAT BREAD
Provided by Sue Ellison
Categories Bread Bake Sesame Bon Appétit Colorado
Yield Makes 2 loaves
Number Of Ingredients 19
Steps:
- Combine 1 1/2 cups whole wheat flour and yeast in large bowl. Heat milk, honey and sesame oil in heavy large saucepan over medium heat to 115&F., stirring occasionally. Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in egg yolk, remaining 1/2 cup whole wheat flour, cracked wheat and salt. Mix in enough all purpose flour 1/2 cup at a time to form soft, slightly sticky dough. Knead on lightly floured surface until smooth and elastic, adding more all purpose flour if very sticky, about 10 minutes.
- Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 1 3/4 hours.
- Grease cookie sheet. Punch dough down. Mix in sunflower seeds and 2 1/2 tablespoons sesame seeds. Turn dough out onto lightly floured surface and knead until smooth. Divide dough in half. Pat each half into 1 1/2-inch-thick round. Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, about 1 1/4 hours.
- Preheat oven to 375&F. Using sharp knife, cut 1/8-inch-deep, 1-inch-diameter circle in center of one round. Starting at outside of circle, cut 1/8-inch-deep slit to edge of loaf. Repeat 4 more times, spacing evenly apart and dividing bread into fifths. Repeat with second loaf. Beat egg white with 1 tablespoon water. Brush over loaves. Sprinkle pecans in center of each loaf. Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 2 teaspoons sesame seeds into divided spaces.
- Bake until loaves are brown and sound hollow when tapped on bottom, about 50 minutes. Transfer to racks and cool slightly. Serve bread warm or at room temperature.
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BEST HEALTHY SOFT SEEDY SANDWICH BREAD | AMBITIOUS KITCHEN
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4.9/5 (94)Total Time 3 hrs 5 minsCategory Bread, Breakfast, SnackCalories 149 per serving
- Heat milk in a small saucepan over low heat until milk is warm (about 115 degrees F). It should be warm to the touch like warm bathwater but not hot. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes.
- Next, stir in melted butter into the bowl with the oats/yeast/honey. Immediately add in bread flour, whole wheat flour, flaxseed meal and salt mix with a wooden spoon until a dough begins to form.
- Add in sunflower seeds, sesame seeds and poppyseeds and gently mix into the dough. At this point I like to get the dough to come together with clean hands. Place dough onto a well-floured surface and knead the dough with your hands for 10 minutes. Another option is to use the dough hook on your electric mixer to knead the dough (I prefer this method because it's easier).
- Once done kneading, form dough into a ball and place in a large bowl coated with about 1 tablespoon oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 90 minutes, or until doubled in size. This may take more of less time depending on the weather or temperature in your home.
SUNFLOWER AND SESAME SOURDOUGH BREAD | THE PERFECT LOAF
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Hydration 77%Pre-fermented Flour 6.25%Levain in final dough 16.67%Total Time 25 hrs
- (9:00 a.m.)In a small container, mix the Levain ingredients and keep it at a warm temperature for 5 hours.
- (9:10 a.m.)Right after making the levain, prepare the seed soaker. Add the soaker ingredients to a heat-proof bowl. Cover the bowl and let rest until called for in bulk fermentation.
- (1:00 p.m)In a medium mixing bowl, add the 587g medium-protein bread flour, 236g whole wheat flour, and 542g water 1 and mix until no dry bits remain. Cover the bowl and let rest for 1 hour.
- (2:00 p.m.)To the mixing bowl holding your dough, add the honey and levain and a splash of water. Mix thoroughly and strengthen the dough for about 5 minutes. Let the dough rest for 10 minutes in the mixing bowl. Add the salt, another splash of water, and mix until incorporated. Strengthen the dough further if necessary until it’s elastic and smooth. Transfer the dough to a bulk fermentation container and cover.
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- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine all of the dough ingredients and mix and knead — by hand, mixer, or bread machine — to make a soft, smooth dough., Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy, about 1 to 1 1/2 hours., Transfer the dough to a lightly oiled work surface, and shape it into an 8" log.
- Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 45 to 60 minutes, until it's crowned about 1" above the edge of the pan.
- A finger pressed into the dough should leave a mark that rebounds slowly., Preheat the oven to 350°F., Bake the loaf for about 35 minutes.
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