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Multigrain Sunflower Bread

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Multigrain Sunflower Bread

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Crunchy and nutty from the seeds and grains, this bread makes a perfect sandwich, and tremendous toast.

At a look

Prep
Bake
Total
Yield
one eight half” x four 1/four” loaf

Ingredients

  • 1 cup water
  • 2 cups King Arthur Unbleached Bread Flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey or brown sugar
  • half cup sunflower seeds
  • half cup rolled oats
  • three tablespoons sesame seeds
  • 1 1/four teaspoons salt
  • 2 teaspoons energetic dry yeast or immediate yeast

  • eight oz water
  • eight half oz King Arthur Unbleached Bread Flour
  • 7/eight ounce vegetable oil
  • 1 half oz honey or 7/eight ounce brown sugar
  • 2 half oz sunflower seed
  • 1 three/four ounce rolled oats
  • 7/eight ounce sesame seeds
  • 1 1/four teaspoons salt
  • 2 teaspoons energetic dry yeast or immediate yeast

  • 227g water
  • 241g King Arthur Unbleached Bread Flour
  • 25g vegetable oil
  • 43g honey or 26g brown sugar
  • 71g sunflower seeds
  • 50g rolled oats
  • 25g sesame seeds
  • 1 1/four teaspoons salt
  • 2 teaspoons energetic dry yeast or immediate yeast

Instructions

  1. To make the dough: Combine all the dough components and blend and knead — by way of hand, mixer, or bread system — to make a comfortable, clean dough.
  2. Transfer the dough to a flippantly greased bowl, quilt the bowl, and make allowance the dough to upward thrust till puffy, about 1 to at least one half hours.
  3. Transfer the dough to a flippantly oiled paintings floor, and form it into an eight” log. Place the log in a flippantly greased eight half” x four half” loaf pan, quilt the pan loosely with flippantly greased plastic wrap, and make allowance the bread to upward thrust for roughly 45 to 60 mins, till it is topped about 1″ above the brink of the pan. A finger pressed into the dough must go away a mark that rebounds slowly.
  4. Preheat the oven to 350°F.
  5. Bake the loaf for roughly 35 mins. Test it for doneness by way of disposing of it from the pan and thumping it at the backside (it must sound hole), or by way of measuring its inside temperature with an instant-read thermometer (it must sign up 190°F on the heart of the loaf). Remove the bread from the oven, and funky it on a twine rack earlier than reducing.
  6. Remove the bread from the oven, and funky it on a twine rack earlier than reducing.
  7. Store the bread in a plastic bag at room temperature for five days, or freeze for as much as three months.
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