Grain And Seed Bread Recipe

This grain and ssed bread is made with wheat and buckwheat flour along with caraway and sunflower seeds. Prepared with a dough of the flour and seeds combined in a batter of honey, sugar and yeast, the grain and seed bread dough is soft and moist and it comes out equally lesuirely and wholesome.

Summary

Health IndexAverageServings2
CuisineCourse

Ingredients

 Granulated sugar1 Teaspoon (5 Milliliter)
 Warm water50 Milliliter (0.25 Cup)
 Dry yeast1⁄4 Ounce (1 Package)
 Cornmeal1⁄2 Cup (8 tbs) (125 Milliliter)
 Buckwheat flour/Rye flour1⁄2 Cup (8 tbs) (125 Milliliter)
 Whole wheat flour250 Milliliter (1 Cup)
 All purpose flour500 Milliliter (2 Cup)
 Wheat bran1⁄4 Cup (4 tbs) (50 Milliliter)
 Salt1 Teaspoon (5 Milliliter)
 Water250 Milliliter (1 Cup)
 Vegetable oil25 Milliliter (2 Tablespoon)
 Honey45 Milliliter (3 Tablespoon)
 Caraway seeds15 Milliliter (1 Tablespoon)
 Sunflower seeds25 Milliliter (2 Tablespoon)

Nutrition Facts

Serving size

Calories 1897 Calories from Fat 238

% Daily Value*

Total Fat 28 g42.6%

Saturated Fat 3.5 g17.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1004.2 mg41.8%

Total Carbohydrates 368 g122.6%

Dietary Fiber 35.9 g143.6%

Sugars 23.7 g

Protein 57 g113.7%

Vitamin A 0.9% Vitamin C 3.1%

Calcium 16.7% Iron 124.7%

*Based on a 2000 Calorie diet

Directions

In small bowl, dissolve sugar in 1/4 cup/50 mL warm water.
Sprinkle yeast over top.
Allow mixture to bubble up and double in volume, about 10 minutes.
In large bowl, mix together cornmeal, rye flour, whole wheat flour, 1 cup/250 mL all-purpose flour, bran and salt.
Stir down yeast mixture and combine with 1 cup/250 mL water, oil and honey.
Stir liquid ingredients into flour mixture.
Stir in caraway and sunflower seeds.
Add additional all-purpose flour until you have a soft dough that is not sticky.
Knead dough for 10 minutes by hand, 5 minutes in heavy-duty mixer fitted with dough hook or 1 minute in food processor.
Place dough in lightly oiled bowl and turn until oiled all over.
Cover with oiled plastic wrap and allow to rise in warm spot until doubled in bulk, about 1 1/2 to 2 hours.
Punch dough down.
Shape into loaf and place in non-stick, lightly oiled or parchment paper-lined loaf pan.
Allow to rise until doubled again, about 1 hour.
Bake in preheated 400°F/200°C oven for 35 to 45 minutes.
Remove from pan and cool on wire rack
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