* Exported from MasterCook *
Bread, Wild Rice Bread with Sunflower Seeds
Recipe By :Crystal Schlueter
Serving Size : 32 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each)
1 cup warm water -- (110 to 115F)
8 3/4 ozs long grain and wild rice -- ready-to-serve (1 pkg)
1 cup unsalted sunflower kernels -- plus
1 Tablespoon unsalted sunflower kernels
1 cup nonfat milk -- warm (110 to 115F)
1/3 cup honey -- or molasses
1/4 cup butter -- softened
2 Tablespoons ground flaxseed
2 teaspoons salt
3 Cups whole wheat flour
2 3/4 Cups all-purpose flour -- (to 3 1/4C)
1 large egg white -- lightly beaten
1 Tablespoon toasted wheat germ -- optional
I loved skipping the boring school cafeteria meals and going to my
grandma's house for lunch. She spent most of her life in northeastern
Minnesota, which is reflected in this bread's ingredients. Now my
family uses this for our holiday stuffing.
Prep: 35 min. + rising
Bake: 35 min.
Makes: 2 loaves (16 slices each)
In a small bowl, dissolve yeast in warm water. In a large bowl,
combine rice, 1 cup sunflower kernels, milk, honey, butter, flaxseed,
salt, yeast mixture, whole wheat flour and 1 cup all-purpose flour;
beat on medium speed until combined. Stir in enough remaining flour
to form a stiff dough (dough will be sticky).
Turn dough onto a floured surface; knead until elastic, about 6 to 8
minutes. Place in a greased bowl, turning once to grease the top.
Cover with plastic wrap and let rise in a warm place until doubled,
about 1 1/4 hours.
Punch down dough. Turn onto a lightly floured surface; divide in
half. Roll each half into a 12x8" rectangle. Roll up jelly-roll
style, starting with a short side; pinch seam and ends to seal. Place
each in a 9x5" loaf pan coated with cooking spray, seam side down.
Cover with kitchen towels; let rise in a warm place until almost
doubled, about 45 minutes. Preheat oven to 375F.
Brush loaves with egg white; sprinkle with remaining sunflower
kernels and, if desired, wheat germ. Bake 35 to 45 minutes or until
dark golden brown. Cool in pans 5 minutes. Remove to a wire rack to cool.
Cal 142, Fat 4g, Carb 23g, Sod 205mg, Fiber 2g, Pro 4g
S(Internet address):
https://www.tasteofhome.com/recipes/wild-rice-bread-with-sunflower-seeds/
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Per Serving (excluding unknown items): 164 Calories; 4g Fat (23.6%
calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber;
4mg Cholesterol; 156mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 0120