Don't miss another issue…      Subscribe

Herbed Whole Wheat Bread with Sunflower and Sesame Seeds

 
6bd57801b369fa878ecd 550
160

:)

Yield

12

servings

Prep

15

min

Cook

50

min

Ready

4

hrs

Trans-fat Free, High Fiber
 

Ingredients

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

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

Add review

 

 

Comments

Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 24727% of calories 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?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Whole grain wheat berries

Whole Grains lead to Weight Loss, Lower Body Fat and Heart Health

A recent study reports that people who substitute whole grains for refined grains in their diet reduce body fat that is linked to cardiovascular disease and diabetes. There are many easy ways to replace refined grains with whole grains in your favorite recipes.

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed