Whole Wheat Seedy Bread

better pictures coming I promise... I just ordered a new camera and am waiting for it to arrive

Ingredients

  •     3 cups warm water (110 degrees F/45 degrees C) I use fever thermometer to check temp
  •     2 (.25 ounce) packages active dry yeast or (1T and 1/8 teaspoon)
  •     1/3 cup honey (or date paste: dates blended with equal water)
  •     2 cup white flour
  •     1 cup Whole Wheat flour
  •     1 cup of seeds/grains mix (sesame, sunflower, pumpkin, chia, millet, wheat germ, oats etc… whatever you wish
  •     1/2 C ground flax (mm-mm omega 3′s :)! )
  •     3 T gluten flour (helps with rising to make it more ‘fluffy’)
  •     extra 2-3 cups whole wheat flour
  •     3 tablespoons oil (grape seed oil is my favorite)
  •     1/3 cup honey (or date paste) (*adding the second 1/3 cup is not needed. It makes it taste ‘sweet’)
  •     1 tablespoon salt
  •     2 T oil for top of bread

Directions

1.  In a large bowl, mix warm water, yeast, and 1/3 cup honey (date paste). Add 2 cups white   and 1 cup whole wheat flour, and stir to combine. Let set for 30 minutes, or until big and bubbly. (you need a big bowl, it rises a lot and will spill over.

2.  Mix in 3 tablespoons oil, additional 1/3 cup honey if desired, and salt. Stir in seed mixture, flax and gluten and one cup additional flour. Flour a flat surface and knead with more whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Kneading should take 10 minutes. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled. (I turn oven on for one minute and then turn off and place the bowl in the oven to rice until doubled. My apartment is cold… :). It takes about 30 minutes, maybe a bit more)

3.  Punch down, and divide into 2 loaves. Shape into loaves and place in greased 9 x 5 inch loaf pans, and allow rise until dough has topped the pans by one inch. ( I do this in the oven again as it is still warm, don’t turn on yet and it prevents the dough from falling when transferring to oven) This should take  about 45 minutes more, but watch it to make sure it doesn’t get too high to prevent falling.

4.  When dough is ready, turn on oven and bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over-bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or oil when done to prevent crust from getting hard. I also like to place a damp washcloth over each loaf, re-wetting the cloth as the bread cools. This helps the crush from becoming hard. Cool completely (cutting when hot makes it crumble and squish….. etc) I cut into about 18-20 slices per loaf. I keep a few slices in the fridge and freeze the rest in a Ziploc freezer bag.

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