Whole Wheat Sandwich Loaf With Flax Sesame And Sunflower Seeds Recipes
WHOLE WHEAT SANDWICH LOAF WITH FLAX, SESAME AND SUNFLOWER SEEDS
Provided by Food Network
Time 11h50m
Yield 2 (1 pound 4 ounce) loaves
Number Of Ingredients 11
Steps:
- Soak sesame, sunflower and flax seeds covered with water overnight. Combine seeds and water with flour, malt, 1 1/8 cups water and honey. Let rest for 10 minutes. Add sourdough levain and yeast. Handknead for about 14 to 18 minutes (machine knead for 12 to 14 minutes). Add salt within the last 4 minutes. Let proof in greased bowl, covered with a damp towel, at 78 degrees, for about 2 1/2 hours or until doubled in volume. Divide dough into 3 greased loaf pans. Bake in preheated 400 degree oven for about 50 minutes.
Nutrition Facts : Calories 102 calorie, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 243 milligrams, Carbohydrate 20 grams, Fiber 3 grams, Protein 4 grams, Sugar 3 grams
FLAX AND SUNFLOWER SEED BREAD
This is a great bread for seed lovers, one of the tastiest I've tried.
Provided by Erna Walmsley
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h
Yield 15
Number Of Ingredients 9
Steps:
- Place all ingredients (except sunflower seeds) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic White Cycle; press Start. Add the sunflower seeds when the alert sounds during the Knead Cycle.
Nutrition Facts : Calories 140.3 calories, Carbohydrate 22.7 g, Cholesterol 4.1 mg, Fat 4.2 g, Fiber 3.1 g, Protein 4.2 g, SaturatedFat 1.2 g, Sodium 168.6 mg, Sugar 3.6 g
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- Combine warm water (like bath water, or 110 degrees F / 43 C), yeast, maple syrup (or other sweetener), salt, flaxseed meal, and flours in a large mixing bowl and stir. The result will be a sticky, rough dough. If using a stand mixer, beat at medium speed for about a minute. Otherwise just use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands. Add flour until the dough is no longer sticking to the sides - about 3 3/4 cups total (amount as original recipe is written // adjust if altering batch size).
- Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, if you only have 2 hours, let rise at room temperature and skip the fridge (though a longer rise is best).
- Use fingers to create a small hole in the dough and pour in sunflower seeds and oats. Transfer dough to a lightly floured work surface and knead about 20 turns or until elastic. Form into a loaf-like shape.
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- PROOF YEAST: Combine the warm water, yeast, and sugar in a medium mixing bowl. Whisk until the yeast dissolves. Let this mixture sit for about 10 minutes. If it is slightly frothy and you can see bubbles forming on top, then your yeast is active. If you don't see any activity, your yeast is likely too old or your water was too warm and your yeast is not alive.
- MIX DOUGH: In a large mixing bowl, combine the bread flour, whole wheat flour, salt, rolled oats, sesame seeds, sunflower seeds, and flax seeds. Stir until well combined. Add the oil, honey or agave, and water/yeast mixture into the bowl. Use a silicon spatula or mixing spoon to stir until the dough starts to come together. It will be very wet. Use your hands to finish mixing the dough until there are no dry patches of flour left. I like to do this by grabbing the dough with my whole hand and squeezing and pinching all over to make sure there are no hidden pockets of dry flour. Cover the bowl with a shower cap, plastic wrap, or a damp towel and let it sit for about 15 minutes.
- STRETCH AND FOLD: During the next hour, you will do 4 rounds of stretch and folds about every 15 minutes. This is a gentler way of developing the gluten structure without kneading and allows for more moisture and whole grains in the bread which will give it better texture. The video gives a good demonstration of stretch and folds, but to do this: get your hand wet and scoop underneath the dough pulling up on one side. Stretch the piece of dough up as far as it will go without tearing and fold it down over itself. Rotate the bowl 90 degrees and do another stretch and fold. Go all the way around the bowl until the dough is holding into a more structured ball. Cover the bowl and let it sit for about 15 more minutes before doing your next round. Do this a total of 4 times.
- FERMENT (1ST RISE): Cover the bowl after your last round of stretch and folds and let it sit at room temperature until double in size and filled with air. This will take about 30 more minutes if using quick rise yeast and 1 hour if using active dry yeast.
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