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Whole Wheat Seed Bread
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This recipe makes 1 loaf
INGREDIENTS
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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.
* Baker's 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.