MULTIGRAIN BREAD
An easy recipe from Canadian Living. I used pumpkin seeds as I do not care for sunflower seeds. It was suggested to cook this bread in a covection oven for a crispier crust and it was delicious. Unfortunately the crust softened overnight. Preparation time does not include the 3 1/2 hours needed for the bread to rise.
Provided by WendyinGermany
Categories Yeast Breads
Time 55m
Yield 1 loaf, 18 serving(s)
Number Of Ingredients 11
Steps:
- In bowl, dissolve 1 tsp of the sugar in 1/2 cup of the warm water; sprinkle in yeast. Whisk in 1/4 cup of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
- In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 of the rolled oats. With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
- Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining white flour as necessary - about 10 minutes.
- Place in a large greased bowl, turning to grease all over. Cover with plastic wrap, let rise in a warm place until doubled in bulk - about 2 hours.
- Punch dough down, turn out onto lightly floured surface. With rolling pin, flatten into 11" x 8" rectangle; firmly roll up into log and pinch seam to seal. Place, seam side down, in a greased 9" x 5" loaf pan. Cover and let rise until doubled in bulk - about 1 1/2 hours.
- With tip of sharp knife, make 1/2" deep slash lengthwise down centre of loaf. Brush top with water, sprinkle with remaining oats. Bake in centre of 350°F (180°C) convection oven until loaf sounds hollow when tapped on bottom - about 40 minutes. Let cool on rack.
- For a conventional oven - bake on centre rack at 400°F (200°C) for 30 minutes.
Nutrition Facts : Calories 149.4, Fat 3.3, SaturatedFat 1.1, Cholesterol 3.4, Sodium 141, Carbohydrate 26, Fiber 2.3, Sugar 2.1, Protein 4.4
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