Nut and Seed Bread Sd Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Stock | 2 1/2 Cup (16 tbs) | |
| Baking yeast | 1 Tablespoon | |
| 1 cup sourdough starter | ||
| 1/2 cup soy grits | ||
| Sesame seeds | 1 Cup (16 tbs) | |
| Milk powder | 1/4 Cup (16 tbs) | |
| Honey | 3 Tablespoon | |
| Salt | 2 Teaspoon | |
| Peanuts | 4 Cup (16 tbs) | |
| Caraway seeds | 2 Tablespoon | |
| Poppy seeds | 2 Tablespoon | |
| Whole wheat flour | 6 Cup (16 tbs) | |
Directions
Dissolve the yeast in the warm stock, then add all of the remaining ingredients in the order given, using only 3 cups of the whole wheat flour.
Beat the dough about 50 strokes, then let the "sponge" rise until double in bulk.
Add the remaining whole wheat flour, knead until smooth and elastic; let rise again in the bowl until doubled.
Shape the dough into 3 loaves, place in well-oiled pans, let rise again, and bake at 350°F for 45 minutes to 1 hour.
Beat the dough about 50 strokes, then let the "sponge" rise until double in bulk.
Add the remaining whole wheat flour, knead until smooth and elastic; let rise again in the bowl until doubled.
Shape the dough into 3 loaves, place in well-oiled pans, let rise again, and bake at 350°F for 45 minutes to 1 hour.
Chef
