A Tradition in Family Baking

Whole Wheat Seed Bread

Whole Wheat Seed Bread
THIS RECIPE MAKES 1 LOAF
Ingredients
1 POUND LOAF
  • ¾ cup water
  • 1 TBSP butter or magarine
  • ¾ tsp salt
  • 1 cup Bread Flour
  • 1 cup Whole Wheat flour
  • 2 TBSP flax seeds
  • 2 tsp poppy seeds
  • 3 TBSP nonfat dry milk powder
  • 1 TBSP sugar
  • 1+1/2 tsp Quick Rise Yeast

1½ POUND LOAF
  • 1 cup water
  • 2 TBSP butter or magarine
  • 1 tsp salt
  • 1+1/2 cups Bread flour
  • 1+1/2 cups  Whole Wheat flour
  • 3 TBSP flax seeds
  • 1 TBSP poppy seeds
  • ¼ cup nonfat dry milk powder
  • 4 tsp sugar
  • 2 tsp Quick Rise Yeast
Instructions
  1. Have liquid ingredients at 80º F and all others at room temperature. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. See our Bread Machine section for more helpful tips and information.

  2. Add ingredients to bread machine pan in the order suggested by manufacturer.

  3. Set machine to whole wheat/whole grain bread cycle; medium/normal color setting.

  4. When complete, remove bread from pan. Cool on wire rack.

  5. * Baker's note: For great garlic bread, mince a few cloves of garlic and combine with ½ cup (125 mL) butter. Spread some on a slice of bread and grill until lightly browned.
 

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