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Healthy Multigrain and Seed Bread

  • 12servings
  • 190minutes
  • 234calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, E
MineralsSelenium, Zinc, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups all-purpose flour

  2. 1/2 cup whole wheat flour

  3. 1/2 cup whole oats

  4. 1/4 cup cornmeal

  5. 1/4 cup ground flax seeds

  6. 1/4 cup wheat germ

  7. 1/4 cup sunflower seed

  8. 1/4 cup brown sugar

  9. 1/4 cup powdered milk

  10. 2 tablespoons flax seeds

  11. 2 tablespoons sesame seeds

  12. 2 tablespoons pumpkin seeds

  13. 3 tablespoons olive oil

  14. 2 teaspoons instant yeast

  15. 4 teaspoons vital wheat gluten

  16. 1 1/4 warm water

Instructions Jump to Ingredients ↑

  1. Mix all ingredients together (I use my KitchenAid mixer) until a slightly sticky ball forms. You may not need the full amount of water. If you don't buy yeast in bulk, you can use one full package yeast.

  2. Place in a clean oiled (I use nonstick spray) covered bowl to rise for one hour. While mixing the dough I preheat the oven to @ 200, turn it off and let the bread rise there.

  3. Form into a loaf, put in 8 1/2 by 4 1/2 oiled (or nonstick sprayed) loaf pan and put in a warm dry place to rise once more for up to 1 1/2 hours. Allow the bread to rise until it crowns above the top edge of the pan. Be careful not to let it rise too much or it will deflate some while cooking.

  4. Remove the cover, and cook at 350 for 35 to 40 minutes. I let the bread stay in the oven while it preheats.

  5. ** You can experiment with different flours based on what you have in your pantry.

  6. ** Try adding different seed combinations or pine nuts -- yum.

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