Search for anything:

Station Whole Wheat Bread

breads

2 tablespoons granulated or brown sugar
liquid honey
3 cups warm water
2 teaspoons active dry yeast
5 cups whole wheat bread flour
1/4 cup shelled sunflower seeds
1/4 cup canola oil
2 tablespoons flaxseed
4 teaspoons salt
1/4 teaspoon ground ginger
2 1/2 cups all-purpose flour (approx)

In large bowl, dissolve sugar in warm water; sprinkle with yeast. Let stand for 10 minutes or until frothy. Stir in half of the whole-wheat flour, the sunflower seeds, oil, flaxseed, salt and ginger. Stir in remaining whole-wheat flour to make soft sticky dough. Turn out onto floured surface; knead for 8 to 10 minutes, adding as much of the all-purpose flour as necessary to make smooth dough. Divide dough into 2 balls; with fingertips, press each into 11- x 8-inch rectangle. Starting at 1 short end, roll up into cylinders; pinch along seam to seal. Fit into two 8- x4-inch (6-cup) greased loaf pans. Cover loosely with plastic wrap and let rise in warm place for about 11/2 hours or until doubled in bulk. Bake in centre of 350°F oven for about 45 minutes or until golden brown and loaves sound hollow when tapped on bottom. Turn out onto rack and let cool. Tip: If desired, brush tops with beaten egg white just before baking and sprinkle with 2 tablespoons shelled sunflower seeds and 2 teaspoons flaxseed.

Contributor: Canadian Living Magazine, May, 2000

Yield: 2 loaves, 12 sl

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU