SEEDUCTION BREAD
Hearty wheat bread with nutty flavor and lots of good tasting seeds. All the seeds and the Vital Wheat Gluten were available at my local health food store. The Malted Flour was not available. I purchased malted barley seed at the local brewery supply store and ground the seeds to flour in a coffee grinder. The seeds come in various roasts. I purchased the number 10. The higher numbers become stronger and darker. Malted wheat seeds are also available at the Supply store. I have not made the recipe with the wheat.
Provided by Bread Man
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h40m
Yield 15
Number Of Ingredients 16
Steps:
- Gently stir together the warm water, molasses, honey, and yeast in a large bowl and let stand until foamy, about 5 minutes. Pour oil into the yeast mixture.
- In a separate bowl mix together all-purpose flour, whole wheat flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, 2 tablespoons of millet, barley flour, and vital wheat gluten. Stir the flour and seed mixture to the yeast mixture until it pulls together. Turn the dough out of the bowl onto a lightly floured surface. Knead for 7 to 8 minutes, adding additional flour as needed. Place the dough in a large oiled bowl, cover and let stand in a warm place until doubled in size, about 1 hour. Grease a 9x13 baking sheet.
- Punch down the risen dough and turn out of the bowl onto a lightly floured surface. Form into a round or oval loaf shape and place onto the prepared baking sheet. Cover the dough and allow to rise until doubled in size again, about 40 minutes.
- Preheat oven to 375 degrees F (190 degrees C) toward the end of this second rise. Slash the top of the loaf diagonally with a sharp razor blade or serrated knife, carefully brush with the beaten egg white, and sprinkle remaining millet seeds over the top.
- Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 to 45 minutes.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.5 g, Fat 3.4 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 183 mg, Sugar 4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
Keren Ortega
[email protected]Avoid this bread at all costs.
Elizabeth Manie
[email protected]This bread is the worst thing I've ever eaten.
Mamun Mirza
[email protected]I wish I could give this bread zero stars.
Sheikh Abdur Rahman
[email protected]This bread is gross.
Chandan Ray
[email protected]I wouldn't recommend this bread to anyone.
Transistor 1978
[email protected]This bread is really expensive for what you get.
Kamohelo Pelea
[email protected]I found the flavor of this bread to be a bit bland.
Lutaaya Abdul
[email protected]This bread is a bit too dense for my taste.
Mr Ariful
[email protected]I had some trouble getting the bread to rise properly, but it still tasted great.
Dylan Stuart
[email protected]This bread is a bit time-consuming to make, but it's definitely worth it.
Benjamin Bowa
[email protected]I love that this bread is made with whole wheat flour. It's a healthier option than white bread.
Candace phillips
[email protected]This bread is so versatile. I've used it for sandwiches, toast, and even croutons.
Rayhana Rahouna
[email protected]I've tried a lot of different seed bread recipes, but this one is by far the best.
Hewad Folad
[email protected]I made this bread for a party and it was a huge hit! Everyone loved it.
Abulie Jallow
[email protected]This bread is perfect for sandwiches or toast. It's also great on its own with some butter or jam.
Ronitah Faith
[email protected]I love the addition of the seeds in this bread. It gives it a really nice crunch and flavor.
Ahmad Chrayteh
[email protected]This bread is so easy to make, and it turned out perfect! I'm definitely going to be making it again.
arafat ullah
[email protected]Wow! This bread is amazing! It's so soft and fluffy, and the flavor is incredible. I've never had anything like it before.