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Herbed Whole Wheat Bread with Sunflower & Sesame Seeds

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Herbed Whole Wheat Bread with Sunflower and Sesame Seeds

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Yield

12 servings

Prep

15 min

Cook

50 min

Ready

4 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 envelope yeast, active dry
2 1/4 teaspons
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2 cups whole-wheat flour
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1 ½ cups milk, 1%
*
3 tablespoons honey
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1 ½ tablespoons olive oil
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2 large eggs
lightly beaten
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½ cup cracked wheat (bulgur)
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½ teaspoon basil
dried
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½ teaspoon oregano
dried
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2 teaspoons salt
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1 ⅔ cups all-purpose flour
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Nuts for kneading into the dough
½ cup sunflower seeds
lightly toasted
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3 tablespoons sesame seeds
lightly toasted
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Topping
1 tablespoon pecans
chopped
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1 large eggs
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½ tablespoon water
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1 tablespoon rolled oats
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3 teaspoons fennel seeds
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3 teaspoons caraway seeds
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3 teaspoons poppy seed
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3 teaspoons sesame seeds
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Ingredients

Amount Measure Ingredient Features
1 envelope yeast, active dry
2 1/4 teaspons
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473 ml whole-wheat flour
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355 ml milk, 1%
*
45 ml honey
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23 ml olive oil
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2 large eggs
lightly beaten
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118 ml cracked wheat (bulgur)
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2.5 ml basil
dried
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2.5 ml oregano
dried
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1E+1 ml salt
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394 ml all-purpose flour
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Nuts for kneading into the dough:
118 ml sunflower seeds
lightly toasted
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45 ml sesame seeds
lightly toasted
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Topping:
15 ml pecans
chopped
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1 large eggs
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7.5 ml water
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15 ml rolled oats
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15 ml fennel seeds
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15 ml caraway seeds
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15 ml poppy seed
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15 ml sesame seeds
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Directions

Combine 1½ cups whole wheat flour and yeast in large bowl.

Heat milk, honey and olive oil in heavy large saucepan over medium heat to 115&F., stirring occasionally.

Remove saucepan from heat. Add milk mixture to dry ingredients. Stir in eggs, remaining ½ cup whole wheat flour, cracked wheat, dried herbs and salt.

Mix in enough all purpose flour ½ cup at a time to form soft, slightly sticky dough.

Knead on lightly floured surface until smooth and elastic, 10 minutes, adding more all purpose flour if very sticky, will use about 1 ⅔ cups all purpose flour in total.

Lightly oil large bowl.

Add dough, turning to coat entire surface or you can use cooking spray. Cover bowl with kitchen towel or plastic wrap.

Let dough rise in warm draft-free area until doubled in volume, 1 to 1½ hours.

Coat cookie sheet with cooking spray. Punch dough down.

Mix in sunflower seeds and 3 tablespoons sesame seeds.

Turn dough out onto lightly floured surface and knead until smooth.

Divide dough into half. Pat each half into 1½-inch-thick round.

Place on prepared sheet. Cover and let rise in warm draft-free area until almost doubled, another 1 to 1¼ hours.

Preheat oven to 375℉ (190℃).

Using sharp knife, cut ⅛ inch-deep, 1-inch-diameter circle in center of one round.

Starting at outside of circle, cut ⅛ inch-deep slit to edge of loaf.

Repeat 4 more times, spacing evenly apart and dividing bread into fifths.

Repeat with second loaf. Beat egg with ½ tablespoon water.

Brush over loaves.

Sprinkle pecans in center of each loaf.

Sprinkle oats, caraway seeds, fennel seeds, poppy seeds and 3 teaspoons sesame seeds into divided spaces.

Bake until loaves are brown and sound hollow when tapped on bottom, 40 to 50 minutes.

Transfer to racks and cool slightly.

Serve warm or cool.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 24727% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 414mg 17%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 21%
Sugars g
Protein 18g
Vitamin A 1% Vitamin C 1%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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