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Seed and Wheat Bread

Seed and Wheat Bread
A deliciously healthy sandwich bread.
Yield 1 (9×5-inch) loaf
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Ingredients

  • 2 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 1/2 teaspoons table salt
  • 1 tablespoon flax seeds
  • 2 tablespoons sesame seeds
  • 1/2 cup plus 3 tablespoons warm water (120-130°F)
  • 4 tablespoons light molasses
  • 3 tablespoons vegetable oil
  • 1 large egg
  • 1 cup whole wheat flour

Instructions

  • In stand mixer bowl, add 1 cup bread flour, yeast, salt, flax and sesame seeds; mix well. Add warm water, molasses and oil to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes. Add egg; beat 1 minute.
  • Switch to dough hook attachment. Gradually stir in whole wheat flour and enough remaining bread flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare pan: Grease a 9×5-inch bread pan; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14×7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in prepared pan, seam side down. Cover; let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 30 to 40 minutes. Remove from pan; cool on wire rack.

Notes

Get Bread Machine Method here.
Photo by The Yooper Girl.

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Review & Comments

Sadie | Reply

5 stars
I loved everything about this bread. The dough came together effortlessly by hand. The crumb is moist, tender, and slightly open. It tastes great, and it’s excellent as a sandwich bread or toasted. I subbed 1 cup of sourdough starter for some of the flour and water and added orange zest but otherwise followed the recipe. The rises were longer than what was noted in the recipe. The bulk ferment took 2 hours and the final proofing was 1 1/2 hours. The bread had great oven spring and was done in 30 minutes.

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