Food recipes
Molasses Seed Bread
Molasses Seed Bread Ingredients: water, bottled, generic leavening agents, yeast, baker's, active dry sugars, granulated oil, canola molasses wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose...
Molasses Seed Bread
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, canola
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
spices, caraway seed
Directions:
Dissolve yeast and sugar in warm water.
Let sit until frothy ~10 minutes.
Add oil, molasses, and whole wheat flour and mix until full incorporated.
Slowly add all-purpose flour, 1/2 cup at a time, and salt.
I usually use about 1.75 cups of the AP flour.
Add in seeds.
Knead in a mixer about 10 minutes, or longer if youre kneading by hand.
Place into a greased bowl and let rise until double, about 1.5 hours.
Deflate the dough and let rise again until double, about 50 minutes.
Deflate dough and flatten with a rolling pin into a long rectangle, about 8 inches wide.
Slowly roll the dough into an 8″ wide log, squeezing out all the excess air as you go.
Pinch seams together and place seam side down into a 8x4" loaf pan.
Let rise about 30 minutes in loaf pan and preheat oven to 350.
Bake about 35-40 minutes.
Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated
oil, canola
molasses
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
seeds, sunflower seed kernels, dried
seeds, sesame seeds, whole, dried
spices, caraway seed
Directions:
Dissolve yeast and sugar in warm water.
Let sit until frothy ~10 minutes.
Add oil, molasses, and whole wheat flour and mix until full incorporated.
Slowly add all-purpose flour, 1/2 cup at a time, and salt.
I usually use about 1.75 cups of the AP flour.
Add in seeds.
Knead in a mixer about 10 minutes, or longer if youre kneading by hand.
Place into a greased bowl and let rise until double, about 1.5 hours.
Deflate the dough and let rise again until double, about 50 minutes.
Deflate dough and flatten with a rolling pin into a long rectangle, about 8 inches wide.
Slowly roll the dough into an 8″ wide log, squeezing out all the excess air as you go.
Pinch seams together and place seam side down into a 8x4" loaf pan.
Let rise about 30 minutes in loaf pan and preheat oven to 350.
Bake about 35-40 minutes.