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Whole Wheat Seed Bread
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INGREDIENTS
This recipe makes 1 loaf
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DIRECTIONS
1 POUND LOAF
3/4 cup (175 mL) water
1 TBSP (15 mL) butter or magarine
3/4 tsp (3 mL) salt
1 cup (250 mL) Bread Flour
1 cup (250 mL) Whole Wheat flour
2 TBSP (25 mL) flax seeds
2 tsp (10 mL) poppy seeds
3 TBSP (50 mL) nonfat dry milk powder
1 TBSP (15 mL) sugar
1+1/2 tsp (7 mL) Bread Machine Yeast
1 1/2 POUND LOAF
1 cup (250 mL) water
2 TBSP (25 mL) butter or magarine
1 tsp (5 mL) salt
1+1/2 cups (375 mL) Bread flour
1+1/2 cups (375 mL) Whole Wheat flour
3 TBSP (50 mL) flax seeds
1 TBSP (15 mL) poppy seeds
1/4 cup (50 mL) nonfat dry milk powder
4 tsp (20 mL) sugar
2 tsp (10 mL) Bread Machine Yeast
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, 1/2 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.
1. Add ingredients to bread machine pan in the order suggested by manufacturer.
2. Set machine to whole wheat/whole grain bread cycle; medium/normal color setting.
3. When complete, remove bread from pan. Cool on wire rack.
Note: For great garlic bread, mince a few cloves of garlic and combine with 1/2 cup (125 mL) butter. Spread some on a slice of bread and grill until lightly browned.
*You can substitute Instant (fast-rising) in place of Active Dry Yeast in your recipes. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Use equal amounts when baking using traditional methods. When using the Bread Machine, use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.