Triple Seed Wheat Bread Recipes

TRIPLE SEED BREAD (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into oven chamber.
• Select Whole Wheat Cycle.
• *If your machine tends to bake quite dark loaves, try the Light Crust setting first.
• Remove bread from oven when baking cycle complete; cool on wire rack.

TRIPLE-SEED WHEAT BREAD

Steps:

• Measure carefully, placing all ingredients except egg white and 1 teaspoon each poppy seed, sesame seed and fennel seed in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.Grease large cookie sheet. Roll dough into 10-inch rope. Place on cookie sheet. Curl each end of rope in the opposite direction to form a coiled "S" shape. Cover and let rise in warm place 30 to 40 minutes or until almost double.Heat oven to 375°. Brush egg white over loaf sprinkle with 1 teaspoon each poppy seed, sesame seed and fennel seed. Bake 20 to 25 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to wire rack cool.1 slice: 100 calories (20 calories from fat) 2g fat (0g saturated) 0mg cholesterol 240mg sodium 19g carbohydrate (2g dietary fiber) 3g protein.Try ThisBe creative and use other seeds to top this bread. Try a teaspoon of dill or celery seed for the poppy seed, or anise, cardamom, or caraway seed for the fennel seed.ShapingCurl each end of rope in the opposite direction to form an "S" shape. Continue the coiling until ends meet. The bread won't lose the "S" shape during rising and baking if it is formed tight enough.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TRIPLE-SEED WHEAT BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the all-purpose flour, the sugar, salt, 1 1/2 teaspoons poppy seed, 1 1/2 teaspoons sesame seed, 1 teaspoon fennel seed and the yeast. In 1-quart saucepan, heat water and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in remaining all-purpose flour and enough of the whole wheat flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
• Grease large cookie sheet with shortening or cooking spray. Roll dough into rope, about 20 inches long. Place on cookie sheet. Curl each end of rope in the opposite direction to form a coiled "S" shape. Cover; let rise in warm place 30 to 40 minutes or until almost double.
• Heat oven to 375°F. Brush egg white over dough; sprinkle with 1 teaspoon each poppy seed, sesame seed and fennel seed. Bake 20 to 25 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.