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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 32 |
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This recipe began as a basic wheat bread. I added wholesome graham flour, raisins and sunflower kernels. Now my family begs me to make this for them. Ingredients:
1 package (1/4 ounce) active dry yeast |
2-3/4 cups warm water (110° to 115°) |
1/2 cup packed brown sugar |
1/4 cup butter, melted |
1 egg |
1 teaspoon ground cinnamon |
1-1/2 teaspoons salt |
1 cup graham flour or additional king arthur premium 100% whole wheat flour |
4 cups king arthur premium 100% whole wheat flour |
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
1 cup golden raisins |
1 cup unsalted sunflower kernels |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the brown sugar, butter, egg, cinnamon, salt, graham flour and 3 cups whole wheat flour. Beat until smooth. Stir in remaining whole wheat flour and enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface. Sprinkle with raisins and sunflower kernels. Knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease 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 loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to wire racks cool. Yield: 2 loaves (16 loaves each).
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