This seed-nut bread fits well in almost any menu and is delightful as breakfast toast. On the evenings we serve this, someone always asks for the recipe-which we are glad to share.
2 1/2 cups warm water
2 tablespoons honey
2 tablespoons yeast
2 tablespoons butter, melted and cooled
2/3 cup molasses
2 teaspoons salt
1/2 cup wheat germ
3/4 cup raw sunflower seeds
1/4 cup poppy seeds
1/4 cup sesame seeds
1/3 cup sliced almonds
4 cups whole wheat flour
2-2 1/2 cups white flour
Combine the warm water, honey, and yeast in a large mixing bowl. Let set until dissolved, 5-10 minutes.
Add the butter, molasses, salt, wheat germ, sunflower seeds, poppy seeds, sesame seeds, almonds, and whole wheat flour to the yeast mixture. Stir to combine. Gradually add the white flour until you have a firm dough. Turn onto a floured board and knead until smooth and elastic. Add flour as needed to prevent the dough from sticking. Place in a greased bowl, turning the dough to coat it with oil. Cover and set in a warm place to rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch down and divide into 1 1/4-pound loaves. Knead briefly to shape and place in greased 4"x 6" loaf pans. Let rise until doubled in bulk.
Bake in a preheated 375 degree oven about 30-35 minutes. Remove from pans, place on cooling rack, and let rest 10 minutes before cutting.
No comments:
Post a Comment