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Categories:Viewed: 37 - Published at: 6 years ago
Ingredients
- 1/2 -ounce fresh yeast
- 16 ounces whole milk
- 1 3/4 pound bread flour
- 1/2 -ounce salt
- 3 ounces honey
- 1 1/2 ounces vegetable shortening
- 1 egg
- 3 ounces bran
- 3 ounces raw sunflower seeds
- 1 1/2 ounces raw walnuts, chopped
- 3 ounces multigrain cereal mix, soaked [Rye berries(whole and cracked), barley , triticale, oats (whole berries, not rolled), millet, brown rice, flax seed]
Method
- In a saucepan heat enough water to cover the seeds, to a boil.
- Pour over sunflower seeds and let sit in the refrigerator overnight.
- Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl.
- Add all other ingredients, starting with the bread flour, then everything else on top.
- Mix with dough hook on low.
- Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
- Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
- Punch down dough and let relax for 10 to 15 minutes.
- Divide it into two pieces.
- Form pieces into loaf shapes.
- Place in loaf pans.
- Allow to rise for another 45 minutes to 1 hour.
- Eggwash each loaf and with a sharp knife score top.
- Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.
