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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 32 |
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This healthy, rustic bread fills you up. Itâs delicious as is or with dried cranberries instead of raisins. âJennifer Ferro, Drumheller, Alberta Ingredients:
2 packages (1/4 ounce each) active dry yeast |
3 teaspoons sugar, divided |
2-1/2 cups warm water (110° to 115°) |
3 cups king arthur premium 100% whole wheat flour |
1 cup old-fashioned oats |
1/2 cup oat bran |
1/2 cup toasted wheat germ |
1/2 cup ground flaxseed |
1 egg |
2 tablespoons olive oil |
2 teaspoons salt |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup sunflower kernels |
1/2 cup raisins |
Directions:
1. In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water; let stand for 5 minutes. Add the whole wheat flour, oats, oat bran, wheat germ, flaxseed, egg, oil, salt, 1 cup all-purpose flour and remaining sugar. Beat until smooth. Stir in the sunflower kernels, raisins and enough remaining flour to form a firm dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two round loaves. Place on a baking sheet coated with cooking spray. Cover and let rise until nearly doubled, about 30 minutes.
4. Bake at 375° for 25-30 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Yield: 2 loaves (16 slices each).
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