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
THREE-SEED BREAD
"I sampled a wonderful gourmet bread during an out-of-town trip," says Melissa Vannoy of Childress, Texas. "When I got home, I tried to re-create it in my bread machine and came up with this hearty whole wheat bread chock-full of sunflower kernels, and poppy and sesame seeds."
Provided by Taste of Home
Time 3h5m
Yield 1 loaf (1 pound).
Number Of Ingredients 11
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 84 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 133mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
GOOD SEED BREAD
We got hooked on Dave's Killer Good Seed Bread when visiting the northwest. Since we can't get it where we live, I attempted to make my own. This version is not as heavy as Dave's, but it's GOOD! Hands-down the best home-made bread I've ever made. Hearty, yet light and delicious, this bread is FULL of goodness! Feel free to play around with the amounts and kinds of seeds and grains and post your ideas! Use whatever flours you want (whole wheat, white whole wheat, part rye, etc.) and whatever seeds you want. I have also read that making a chia seed paste (3 Tablespoons chia seeds soaked in 8 oz. water overnight) helps the bread stay moist longer. I'll try it next time and post the results. I freeze the sliced bread, so I don't have trouble with it drying out, but if you prefer to keep your bread in the pantry, it may be worth trying!
Provided by GinaStudySmart
Categories Breads
Time 3h30m
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 18
Steps:
- Put ingredients in bread machine in order listed, and turn onto Dough setting. OR mix dry ingredients, add wet ingredients and use heavy-duty electric mixer (or your own brute strength) to mix and knead the dough for about 10 minutes. You may need more or less flour or water to make a smooth dough that you can work with (although having it a little sticky is okay).
- Place the dough in a greased bowl and turn so the greased side is on top OR spray the top with non-stick spray. Cover with a damp towel and let rise until double in bulk (about an hour).
- Remove the dough from the bowl and knead a few times by hand. Flatten and then roll to shape into your loaf. This makes a LARGE loaf, so if you want a smaller loaf, make a few rolls out of some of the dough. (I can get six rolls and a somewhat smaller loaf out of one recipe.).
- Combine about a half cup of seeds (use a nice variety) and oats in a wide dish.
- Use a wet dish towel and roll the loaf to moisten the outside. Then press all sides of the loaf into the seeds to coat well.
- Place the seed-coated loaf into your greased 8x4 (or slightly larger) loaf pan, spray with non-stick spray, cover with a damp towel and allow to rise about 40 minutes.
- Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees.
- Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow.
- Remove from pan and cool completely before slicing.
- Freezes very well. (I slice it and freeze it.).
WICKLEWOOD'S SEED BREAD
Don't be put off by the amount of ingredients, this really is a simple and delicious dense loaf, low carb and gluten free of course, but packed full of flavour.
Provided by WicklewoodWench
Categories Yeast Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 18
Steps:
- Preheat the oven to 200.
- Grease a 2lb loaf tin.
- In a large bowl, mix the flours, yeast, seeds, xanthan gum and salt together.
- In another bowl mix the remaining ingredients together.
- Add to the flour mix and blend well until all is combined.
- Transfer to the baking tin, smooth the surface of the dough.
- Brush lightly with walnut oil and sprinkle on the topping oats and seeds, cover loosely with cling film and place in a warm place.
- After approximately 30 mins remove film and bake for 40-45 minutes.
- Transfer to a cooling rack.
Nutrition Facts : Calories 2156.3, Fat 112, SaturatedFat 14.1, Cholesterol 211.5, Sodium 3608.5, Carbohydrate 244.9, Fiber 23.7, Sugar 8.4, Protein 52.6
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