Multigrain Seeded Bread
Along with adding flavour to this multigrain bread, seeds are a good source or potassium, vitamin E, protein and iron.
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
7 g active dry yeast
1/2 teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons pumpkin seeds
1/3 cup rolled oats
2 tablespoons molasses
1 egg white
Low-fat (1%) milk
- In a large bowl, combine whole wheat flour, all-purpose flour, yeast and salt. In a small bowl, combine sunflower seeds, sesame seeds, pumpkin seeds and oats.
- In a small saucepan, heat 1 cup water and molasses over low heat until very warm (120˚F–130˚F). Gradually stir into flour mixture, then stir in egg white until a soft dough forms. Turn dough out onto a lightly floured surface and knead 10 minutes, then shape into a ball. Lightly coat a large bowl with cooking spray. Add dough and turn to coat. Cover with a kitchen towel and let rise in a warm place 2 hours or until doubled in bulk.
- Lightly grease a 9 x 5-inch loaf pan. Punch down dough and work in seed mixture, reserving 2 tablespoons. Transfer to a lightly floured surface and roll into a 12 x 8-inch rectangle. Roll up tightly from the shortest end, then pinch ends together and tuck underneath. Place seam side down in pan.
- Cover with towel and let dough rise in a warm place 1 hour or until doubled in bulk. Preheat oven to 350˚F. Brush top of loaf with milk and sprinkle with reserved seeds. Bake 30 minutes or until loaf sounds hollow when tapped on bottom. Transfer multigrain seeded bread to a wire rack to cool.
Makes 18 slices
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