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Grain And Seed Bread Recipe
|Granulated sugar||1 Teaspoon (5 Milliliter)|
|Warm water||50 Milliliter (0.25 Cup)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Cornmeal||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Buckwheat flour/Rye flour||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Whole wheat flour||250 Milliliter (1 Cup)|
|All purpose flour||500 Milliliter (2 Cup)|
|Wheat bran||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Salt||1 Teaspoon (5 Milliliter)|
|Water||250 Milliliter (1 Cup)|
|Vegetable oil||25 Milliliter (2 Tablespoon)|
|Honey||45 Milliliter (3 Tablespoon)|
|Caraway seeds||15 Milliliter (1 Tablespoon)|
|Sunflower seeds||25 Milliliter (2 Tablespoon)|
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
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 400Â°F/200Â°C oven for 35 to 45 minutes.
Remove from pan and cool on wire rack