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Categories:
flour active dry yeast sunflower seeds flax seed milk water grain red cracked wheat cornmeal brown sugar canola oil salt soy flour whole wheat flour rolled oats rolled oats
Viewed: 28 - Published at: 3 years agoIngredients
- 2 cups unbleached bread flour or 2 cups all-purpose flour
- 5 teaspoons active dry yeast (2 packages)
- 1/4 cup raw sunflower seeds
- 1/4 cup flax seed
- 1 1/2 cups milk
- 3/4 cup water
- 1/4 cup whole grain red teff
- 1/4 cup cracked wheat
- 1/4 cup whole grain cornmeal
- 1/4 cup packed brown sugar
- 3 tablespoons canola oil (I used walnut last time)
- 1 1/2 teaspoons salt
- 1/2 cup soy flour
- 2 1/2 - 3 cups whole wheat flour
- 1/2 cup rolled oats
- rolled oats, for garnish
Method
- In a large mixing bowl combine bread flour, yeast, sunflower seeds, and flax seeds. Set aside.
- In a medium saucepan, combine milk through salt. Heat and stir over medium-low heat until warm (120-130 degrees). Add to dry mixture. Beat with electric mixer on low to medium 30 seconds, scraping sides of bowl often. Beat on high 3 minutes. Using a wooden spoon, stir in soy flour, rolled oats, and as much whole wheat flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough of the whole wheat flour to make a moderately stiff dough that is smooth and elastic. (6-8 minutes total) Shape into a ball. Place in a lightly greased bowl, turning to grease top. Cover and let rise until nearly double. (approx 1 hour).
- Punch dough down. Turn dough out onto a lightly greased surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease 2 loaf pans.
- Shape each portion into a loaf. Place in prepared pans. Cover, let rise till double. (approx 30 minutes).
- Brush tops of loaves with water, sprinkle with additional rolled oats.
- Bake in a 375F oven for 30-35 minutes until center of loaf reads 190F on an instant read thermometer. If necessary, cover loosely with foil for last 10 minutes to prevent over browning. Immediately remove bread from pans. Cool on wire racks.
