Multi-Seed Whole Grain Bread
I got a bread machine some weeks back. When I say "got," I mean I got one from a fellow freecycler. It's used, but it works pretty well, except that getting the loaf out of the pan is a bit of a chore. A lot of bread is left in the pan, and I don't love the hole that the paddle makes. The breads I've been making lately have been collapsing.
Today, I finally realized how to solve these problems: make the dough in the machine, and bake the bread in the oven. Duh. Now you're asking why I don't just do the whole thing by hand. Well, as much as I've been assured otherwise, all the kneading and waiting and punching seems like just too much for me. Anything that can make things easier for me is worth it.
I had stopped taking photos of the process of breadmaking because I hadn't come up with anything good enough or interesting enough to share. Until today. That's why there are only photos of the finished product here.
Put the following in the bread pan first:
1-1/2 tsp salt
3 Tbsp honey*
2 Tbsp canola oil
2 Tbsp bulgur wheat
2 Tbsp ground flax seeds
1-1/4 cup water
Then add according to your bread machine directions:
2-3/4 cups whole wheat bread flour
2 Tbsp vital wheat gluten
2 Tbsp sesame seeds
3 Tbsp sunflower seeds
3 Tbsp pumpkin seeds
2 tsp yeast
Prepare on the dough cycle. Punch the dough down and transfer from the bread machine pan to a greased and floured loaf pan. Bake on 350 F for 45 minutes.You could try bake on the whole wheat cycle if you want, but my guess is that there will be some collapse.
Can I just say, wow? Beautiful, golden brown on the outside, nutty and chewy on the inside, altogether delicious! I wanted to eat the whole loaf. For now, I ate the end pieces and froze the rest. The only change I might make is to leave out the bulgur wheat, since it doesn't stay soft once the bread has cooled. You'd probably have to substitute a little flour for it.
Nutrition:107 calories, 15g carbs, 4g fat, 4g protein. Plus, fiber and other stuff. The database I'm using to calculate the nutrition doesn't give any other information.
Adapted from http://www.breadexperience.com/multiseed-whole-wheat-bread-in-bread-machine.html.
*Yeah, yeah. I know some people don't consider honey vegan. Use agave if you prefer.
Today, I finally realized how to solve these problems: make the dough in the machine, and bake the bread in the oven. Duh. Now you're asking why I don't just do the whole thing by hand. Well, as much as I've been assured otherwise, all the kneading and waiting and punching seems like just too much for me. Anything that can make things easier for me is worth it.
I had stopped taking photos of the process of breadmaking because I hadn't come up with anything good enough or interesting enough to share. Until today. That's why there are only photos of the finished product here.
Put the following in the bread pan first:
1-1/2 tsp salt
3 Tbsp honey*
2 Tbsp canola oil
2 Tbsp bulgur wheat
2 Tbsp ground flax seeds
1-1/4 cup water
Then add according to your bread machine directions:
2-3/4 cups whole wheat bread flour
2 Tbsp vital wheat gluten
2 Tbsp sesame seeds
3 Tbsp sunflower seeds
3 Tbsp pumpkin seeds
2 tsp yeast
This is my old bread machine. Thank you, Freecycle!
Prepare on the dough cycle. Punch the dough down and transfer from the bread machine pan to a greased and floured loaf pan. Bake on 350 F for 45 minutes.You could try bake on the whole wheat cycle if you want, but my guess is that there will be some collapse.
Can I just say, wow? Beautiful, golden brown on the outside, nutty and chewy on the inside, altogether delicious! I wanted to eat the whole loaf. For now, I ate the end pieces and froze the rest. The only change I might make is to leave out the bulgur wheat, since it doesn't stay soft once the bread has cooled. You'd probably have to substitute a little flour for it.
Nutrition:107 calories, 15g carbs, 4g fat, 4g protein. Plus, fiber and other stuff. The database I'm using to calculate the nutrition doesn't give any other information.
*Yeah, yeah. I know some people don't consider honey vegan. Use agave if you prefer.
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