Thursday, September 25, 2014

Whole Wheat Nut + Seed Bread

1 1/4 cups lukewarm water, about 115 degrees
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons molasses
2 cups whole wheat flour
1 1/2 cups all-purpose flour
3 tablespoons wheat gluten
1/4 cup sunflower seeds, chopped
1/4 cup walnuts, chopped
1 1/2 teaspoons salt
2 1/2 teaspoons instant yeast

Combine all of the ingredients, and mix them till you have a shaggy dough. Let the dough rest, covered, for 20 minutes. Knead for about 10 minutes, till fairly smooth. Allow the dough to rise, covered, for about 2 hours, or until it's puffy and nearly doubled in bulk. 

Gently deflate the dough, shape it into a log, and place it in a lightly greased bread pan. Cover the pan with lightly greased plastic wrap, and allow it to rise for another 2 hours, till it's crowned about 1" to 2" over the rim of the pan.

Bake the bread in a preheated 350°F oven for 40 to 45 minutes. Let cool completely before slicing.

Adapted From

18 slices
129 calories  |  4g fat  |  20g carbs  |  5g protein