Sprouted Wheat Sandwich Bread with Seeds
Ingredients
The dough
-
3
cups
All-Purpose Flour
-
3
cups
Sprouted Wheat Flour or other whole wheat flour
-
1
tablespoon
kosher salt
-
1
tablespoon
sugar
-
1
tablespoon
instant yeast
-
3
cups
lukewarm water
-
⅓
cup
neutral oil or olive oil
-
softened
butter
for greasing
The seeds (optional)
-
mix
flax, millet, pumpkin, sunflower, sesame, poppy, chia
Instructions
- Whisk together the flours, salt, sugar, and instant yeast in a large bowl.
- Add the water and oil, mixing until a sticky dough forms.
- Cover and let the dough rise in a warm spot for 1 to 1½ hours until doubled in size.
- Preheat the oven to 375°F and grease two loaf pans.
- Dust a clean surface with flour and prepare seeds if using.
- Deflate the dough and shape it into a ball, then divide it in half.
- Shape each half into a rectangle/oval and brush with water before rolling in seeds.
- Transfer the shaped dough to the pans and let rise until it crowns the rims.
- Bake for 40 minutes until golden, then cool on a rack before slicing.
Nutrition Facts (estimated)
Servings
2 loaves
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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