100% crunch bread

Categories
Breads
Yield
1 loaf
MeasureIngredient
¾ cup Water plus
1 tablespoon Water
2 cups Whole-wheat flour
1 teaspoon Salt
4 teaspoons Honey
1¼ cup Water plus
1 tablespoon Water
3 cups Whole-wheat flour
1½ teaspoon Salt
2 tablespoons Honey
4 teaspoons Molasses
2 teaspoons Wheat gluten
4 teaspoons Olive oil
½ cup Assorted seeds
2 teaspoons Active dry yeast
2 tablespoons Molasses
1 tablespoon Wheat gluten
2 tablespoons Olive oil
⅔  Assorted seeds
3 teaspoons Active dry yeast

1 POUND LOAF

1½ POUND LOAF

Success Hints: The original recipe used equal amounts pumpkin, flax and sunflower seeds. I used what I had on hand at the time; a combination of sunflower, sesame, poppy, caraway, anise, and fennel seeds.

The directions say for best results, use the "extra knead" process and add seeds near the end of the first knead. My machine doesn't have any such cycle, so I just used the regular setting. In addition, I added the seeds at the beginning along with all the other ingredients.

Personal note: I expected to get a short, dense loaf and was pleasantly surprised at how high it rose. This one's a keeper! Electric Bread Innovative Cooking Enterprises ISBN 0-9629831-3-6 pg 78 Submitted By DIANE LAZARUS On 02-24-95

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