Food recipes
Seed Bread
Seed Bread Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched seeds, flaxseed seeds, sesame seeds,...
Seed Bread
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, sesame seeds, whole, dried
spices, poppy seed
seeds, flaxseed
salt, table
honey
oil, olive, salad or cooking
oil, sesame, salad or cooking
Directions:
Dissolve yeast in 1/4 cup of the warm water.
Let stand for 5-10 minutes.
(You can add a pinch of sugar to aid the yeast.)
Combine flours, seeds, salt and flax meal.
Pour remaining 2 cups of warm water, honey and oil in a large bowl.
Add the yeast and then two cups of the flour/seed mixture.
Stir until you have a ragged dough.
At this point you can start kneading your dough.
Add the remaining flour/seed mixture 1- 1 1/2 cups at a time until you have all of it kneaded together evenly.
Place the bread dough in an oiled bowl.
Cover with wax paper sprayed with oil and a damp tea towel.
Place in a warm spot for 1- 1 1/2 hours or until it has doubled in size.
Punch the dough down and divide in two equal portions.
Shape each portion into a bun and place each into an oiled bread pan.
Cover these with the waxed paper and tea towel.
Let rise for an additional 20 minutes.
Place loaves in a preheated 450 degree oven.
After 10 minutes, reduce to 350 degrees and bake for an additional 30 minutes.
Remove from oven and cool on a rack.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, flaxseed
seeds, sesame seeds, whole, dried
spices, poppy seed
seeds, flaxseed
salt, table
honey
oil, olive, salad or cooking
oil, sesame, salad or cooking
Directions:
Dissolve yeast in 1/4 cup of the warm water.
Let stand for 5-10 minutes.
(You can add a pinch of sugar to aid the yeast.)
Combine flours, seeds, salt and flax meal.
Pour remaining 2 cups of warm water, honey and oil in a large bowl.
Add the yeast and then two cups of the flour/seed mixture.
Stir until you have a ragged dough.
At this point you can start kneading your dough.
Add the remaining flour/seed mixture 1- 1 1/2 cups at a time until you have all of it kneaded together evenly.
Place the bread dough in an oiled bowl.
Cover with wax paper sprayed with oil and a damp tea towel.
Place in a warm spot for 1- 1 1/2 hours or until it has doubled in size.
Punch the dough down and divide in two equal portions.
Shape each portion into a bun and place each into an oiled bread pan.
Cover these with the waxed paper and tea towel.
Let rise for an additional 20 minutes.
Place loaves in a preheated 450 degree oven.
After 10 minutes, reduce to 350 degrees and bake for an additional 30 minutes.
Remove from oven and cool on a rack.