Whole Grain Bread
Source: v file
Ingredients
• 1 cup spelt flour*
• 1 cup white whole wheat flour
• 2 cups bread flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 tablespoon yeast
• 2 cups water around 100°F
• 1 tablespoon raw sunflower seeds divided
• 1 tablespoon raw pumpkin seeds divided
• 1 tablespoon flax seeds divided
• 1 tablespoon rolled oats
• 1 egg*
1. Mix together the flours, sugar, salt, and yeast. Form a small well in the center of the dry ingredients and pour in the water.
2. Using a bowl scraper or clean hands, pull the flour mixture into the water and slowly work the ingredients together. Once the water is incorporated and the flour has formed a shaggy dough, turn it out onto a clean counter.
3. Let the dough rest for 15 minutes to soften the bran and germ.
4. Knead the dough for 8 minutes. Add half of the sunflower, pumpkin, and flax seeds, and knead for 2 minutes more, until the dough forms a smooth ball and you can perform a successful windowpane test.
5. Place in a large, oiled bowl, covered with a damp towel. Allow to rest at room temperature for an hour, or until doubled in size.
6. Shape into a round.
7. Let proof at room temperature until you can touch the top lightly and it springs slowly back into place. Brush with whisked egg and sprinkle the remaining seeds and the rolled oats on top.
8. Bake at 375°F for 25 minutes, or until the inside of the bread reaches 180°F.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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