Whole Grain Runner's Bread
Hearty.
Servings3 loaves
Prep Time0:40 minutes
Ingredients
- 1/4cup warm water (100? to 110F)
- 1 (2-1/4 tsp.)envelope Fleischmann's® Active Dry Yeast
- 1/2teaspoon sugar
- 1-3/4cups water
- 1/4cup corn oil
- 2tablespoons molasses
- 2tablespoons honey
- 1tablespoon lemon juice
- 3-1/2cups whole wheat flour
- 1 egg
- 2tablespoons flax seed
- 2tablespoons cracked wheat*
- 2tablespoons unsalted sunflower seeds
- 2tablespoons pumpkin seeds
- 2teaspoons salt
- 2-1/4 to 2-3/4cups bread flour
Instructions
- Dissolve yeast in 1/4 cup warm water with 1/2 teaspoon sugar in a small bowl; let rest 5 to 10 minutes, until foamy. Heat water, oil, molasses, honey and lemon juice until warm (100° to 110°F); pour into large mixer bowl.
- Add yeast mixture and mix well. Gradually beat in whole wheat flour. Add egg, flax seeds, cracked wheat, sunflower seeds and pumpkin seeds; mix well. Let dough rest for 15 to 20 minutes. Add salt and gradually add enough bread flour to form a soft dough. Knead on lightly floured surface for 5 to 6 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm draft-free place about 1 hour, until doubled.
- Punch dough down and shape into 3 balls. Cover and let dough rest 20 minutes.
- Form each dough portion into an 8-inch ball; place on greased baking sheets, OR form each into a loaf and place in 8-1/2 x 4-1/2-inch greased loaf pans. Cover and let rise about 1 hour. Bake in preheated 350°F oven for 35 to 45 minutes until golden brown on top. Remove to wire rack to cool.
- Tip: If desired slash top of loaves with a sharp knife before baking.