Multigrain Seeded Bread
Source of Recipe
Emma Kranz
List of Ingredients
2 c. boiling water
1 c. Puffed Kashi cereal (unsweetened variety)
1 envelope yeast
4 c. bread flour
1 Tbs. olive oil
1 Tbs. brown sugar
1 1/2 tsp. salt
1 Tbs. sesame seeds, toasted
1 Tbs. flax seed, toasted
1 Tbs. sunflower seeds, toasted
1 Tbs. poppy seeds
Recipe
Put cereal in boiling water; let sit until it cools to 110-115 degrees. Put yeast, oil, sugar and salt in cereal mixture. Stir until dissolved. Add 1 c. flour; mix until smooth. Add all seeds. Gradually add flour to mixture until a soft dough is formed. Knead until elastic, approx. 10 minutes. Spray a bowl with nonstick cooking spray. Put dough in bowl and turn around until all sides are coated. Cover and let rise in a warm place until doubled in size, approx. 1 hour.
Punch down dough. Spray a bread pan with nonstick cooking spray. Put dough in pan. Cover and let rise in a warm place until almost doubled, approx. 30-45 minutes.
Heat oven to 400 degrees. Bake loaf for 30 minutes, or until golden brown.
Yield: 1 large loaf
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