* Exported from MasterCook *
Bread, Molasses Multi-Seed
Recipe By : King Arthur Flour Co.
Serving Size : 34 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Hand Made
Low Fat Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups warm milk -- (105 to 110F), (340g)
1 cup warm water -- (105 to 110F), (227g)
1/4 cup butter -- melted and slightly cooled (4 Tbsp, 57g)
2 cups 100% White Whole Wheat Flour -- (227g)
4 cups Unbleached Bread Flour -- (to 5 C, (482g to 602g))
1/8 teaspoon ascorbic acid
1 tablespoon instant yeast -- or active dry yeast, (11g)
1 tablespoon salt -- (14g)
3 tablespoons sunflower seeds -- (28g)
3 tablespoons poppy seeds -- (25g)
3 tablespoons sesame seeds -- (25g)
3 tablespoons whole flax seeds -- (25g)
1/2 cup molasses -- (170g)
After much trial and error, here's a reliable recipe for a moist,
high-rising loaf that keeps well, slices easily and, of course,
contains a hefty dose of molasses, as well as an interesting crunch
from four kinds of seeds. A great bread with which to expand your
toast repertoire (try it in French toast sometime, too, for a more
unusual rendition), it's also delicious plain and untoasted. Its
rising time is a bit longer than usual for sandwich bread, but don't
rush it; the wait is worth the end result, and that's just plain good.
PREP: 17 mins
BAKE: 40 to 45 mins
TOTAL: 3:27
YIELD: two 8 1/2" x 4 1/2" loaves
SERVING SIZE: 57g
Combine - by hand or mixer - the milk, water, melted butter, white
whole wheat flour and 2 cups of the bread flour in a large bowl.
Add the ascorbic acid, yeast and salt, and mix for 2 minutes.
Stir in the seeds and molasses. Add the remaining bread flour
gradually, until the dough has formed a smooth ball.
Turn the dough onto a lightly floured surface, and knead until the
dough is smooth and elastic.
Place the dough in a lightly greased bowl, turning it so the top of
the dough is coated with a thin film of oil. Cover it with plastic
wrap and let it rise until puffy, about 1 1/2 hours.
Turn the dough onto your counter, divide it in half and shape each
piece into a loaf. Place the loaves in two lightly greased 8 1/2" x 4
1/2" bread pans, cover with plastic wrap and let rise until the dough
has just crowned 1" over the top of the pans, about an hour.
Preheat your oven to 375F.
Bake the bread for 40 to 45 minutes, or until an instant-read
thermometer inserted in the center of the loaves registers 190F. Turn
the loaves out onto a wire rack to cool completely.
Store on the counter for 5 days, or freeze for up to 3 months.
Tips: With so much molasses in this recipe, the ascorbic acid will
help the dough rise.
Cal 137, Fat 3g, Carb 20g, Sod 209mg, Fiber 2g, Pro 4g
S(Internet address):
https://www.kingarthurflour.com/recipes/molasses-multi-seed-bread-recipe
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Per Serving (excluding unknown items): 132 Calories; 4g Fat (23.8%
calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber;
5mg Cholesterol; 211mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1016