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Seed and Wheat Bread

Seed and Wheat Bread
A deliciously healthy sandwich bread.
Yield 1 (9×5-inch) loaf
0

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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

Photo by The Yooper Girl.

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