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Multi-Grain Wheat Bread
½ cup old fashioned rolled oats
¼ cup boiling water
1 envelope active dry yeast
2 Tbsp. Sugar
1 ¼ cups warm water (105-115 degrees)
2 cups all purpose or bread flour
1 cup rye flour
1 cup whole wheat flour
2 teaspoons salt
3 tablespoons vegetable oil
½ cups sunflower seeds, toasted
2 tbsp flaxseed or sesame seeds.
- Combine oats and boiling water in small bowl. Let stand 10 minutes.
- Mix ¼ cup warm water and 1 tsp sugar in a small bowl. Sprinkle yeast on
top; gently mix to moisten yeast. Lets stand 10 min, mixture should be
foamy.
- Stir together flours, salt, remaining sugar, oil, yeast mixture,, soaked
oats and 1 cup warm water in a large bowl. Stir to form a ball. If too dry,
add a little water; too wet add more flour.
- Turn dough onto a floured surface. Knead until smooth and elastic, about
10 minutes.
- Pat dough to ½ inch thickness. Sprinkle sunflower seeds and flaxseeds;
roll up dough. Knead a few turns to distribute seeds. Place in a greased
bowl, turning ot coat. Cover and let rise in a warm place until double,
about 1 hour.
- Grease a baking sheet. Punch down dough. Divide in half, shape each half
into an 8-inch oval load. Place on greased baking sheet. Cover with greased
plastic wrap. Let rise 45 minutes or until double in a warm place.
- Heat oven ot 375. Slash tops with a sharp knife.
- Bake in heated 375 oven for 25-35 minutes until loaves sound hollow when
tapped. Cool on a rack 30 minutes.
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