Recipe for homemade 7-12 grain Wheat bread?!
I already make Sourdough and Amish breads with Starters, however, I want to make a healthier bread to eat!.Www@FoodAQ@Com
Answers:
this one will please you if you like nuts and grains in your bread!!
DIET MULTI-GRAIN SEED BREAD
1 1/2 cup whole-wheat flour
3/4 cup all-purpose flour
1 package active dry yeast - (2 tspns)
1/2 tsp salt
3 tbsp sunflower seeds
3 tbsp sesame seeds
3 tbsp pumpkin seeds
1/3 cup rolled oats
1 cup water
2 tbsp molasses
1 egg white
1% milk, for glazing
the top of the bread
In a large bowl, combine the whole-wheat flour, all-purpose flour, yeast,
and salt!. In another bowl, mix the seeds with the oats!.
In a saucepan, combine the water and molasses and warm the mixture over low
heat until a thermometer reads 120 to 130 degrees!.
Add the liquid to the flour mixture with the egg white!. Mix together until
a soft dough forms!.
Turn the dough onto a lightly floured surface!. Knead for 10 minutes; then
shape into a ball!.
Lightly oil a large stainless-steel bowl!. Add the dough and turn to cover
the dough with the oil!.
Cover the bowl with a tea towel and let rise in a warm place for 2 hours
until doubled in size!.
When the dough has risen, punch the dough down with your fists and add all
but 2 tablespoons of the seed mixture working it into the dough!. Reserve
the 2 tablespoons of seed mixture for the topping!.
Shape the dough into a loaf by rolling it into a 12- by 8-inch rectangle
and then roll up by its shortest end!. Pinch the ends together and tuck
underneath!. Place in a non-stick 9- by 5-inch loaf pan with the seam
underneath!.
Cover the loaf pan with a tea towel and let rise for 1 hour until doubled
in bulk!.
Preheat the oven to 350 degrees!. Brush the top of the loaf with milk and
sprinkle on the reserved seed mixture!. Bake the bread for 30 minutes or
until the loaf sounds hollow when tapped on the bottom!. Remove the bread
from the pan and let cool completely!.Www@FoodAQ@Com
DIET MULTI-GRAIN SEED BREAD
1 1/2 cup whole-wheat flour
3/4 cup all-purpose flour
1 package active dry yeast - (2 tspns)
1/2 tsp salt
3 tbsp sunflower seeds
3 tbsp sesame seeds
3 tbsp pumpkin seeds
1/3 cup rolled oats
1 cup water
2 tbsp molasses
1 egg white
1% milk, for glazing
the top of the bread
In a large bowl, combine the whole-wheat flour, all-purpose flour, yeast,
and salt!. In another bowl, mix the seeds with the oats!.
In a saucepan, combine the water and molasses and warm the mixture over low
heat until a thermometer reads 120 to 130 degrees!.
Add the liquid to the flour mixture with the egg white!. Mix together until
a soft dough forms!.
Turn the dough onto a lightly floured surface!. Knead for 10 minutes; then
shape into a ball!.
Lightly oil a large stainless-steel bowl!. Add the dough and turn to cover
the dough with the oil!.
Cover the bowl with a tea towel and let rise in a warm place for 2 hours
until doubled in size!.
When the dough has risen, punch the dough down with your fists and add all
but 2 tablespoons of the seed mixture working it into the dough!. Reserve
the 2 tablespoons of seed mixture for the topping!.
Shape the dough into a loaf by rolling it into a 12- by 8-inch rectangle
and then roll up by its shortest end!. Pinch the ends together and tuck
underneath!. Place in a non-stick 9- by 5-inch loaf pan with the seam
underneath!.
Cover the loaf pan with a tea towel and let rise for 1 hour until doubled
in bulk!.
Preheat the oven to 350 degrees!. Brush the top of the loaf with milk and
sprinkle on the reserved seed mixture!. Bake the bread for 30 minutes or
until the loaf sounds hollow when tapped on the bottom!. Remove the bread
from the pan and let cool completely!.Www@FoodAQ@Com
Have you checked out this site called fatfree!.com they have lots of healthy recipes there!.Www@FoodAQ@Com