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.
Ingredients
1 tsp granulated sugar 5 mL
1/4 cup warm water 50 mL
1 package dry yeast 1
1/2 cup cornmeal 125 mL
1/2 cup rye or buckwheat flour 125 mL
1 cup whole wheat flour 250 mL
2 cups all-purpose flour (approx.) 500 mL
1/4 cup wheat bran 50 mL
1 tsp salt 5 mL
1 cup water 250 mL
2 tbsp vegetable oil 25 mL
3 tbsp honey 45 mL
1 tbsp caraway seeds 15 mL
2 tbsp sunflower seeds 25 mL
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
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
