Grainy brown bread
33
- Prep Time10 mins
- Total Time1 hr 55 mins
- Makes1 loaf (14 slices)
Photo, Roberto Caruso.
Ingredients
2 1/4 cups warm water, divided (about 110F)
2 tbsp molasses
2 8-g pkgs active dry yeast
4 3/4 cups whole wheat flour
3/4 cups pepitas
1/4 cup flax seeds, divided
1/4 cup sunflower seeds, divided
2 tbsp poppy seeds, divided
2 tbsp sesame seeds, divided
1 1/2 tsp salt
1 egg, beaten
Instructions
SPRAY a 9 × 5-in. metal loaf pan with oil.
STIR 3/4 cup water with molasses and yeast in a large bowl until combined. Let stand, 10 min.
STIR flour with pepitas, 3 tbsp each fl ax and sunflower seeds, 1 tbsp each poppy and sesame seeds, and salt in a medium bowl until combined. Stir remaining 1 tbsp each flax, sunflower, poppy and sesame seeds in a small bowl until combined. Stir flour mixture into yeast mixture with remaining 1 1/2 cups water, using a wooden spoon, until combined. Transfer dough to a lightly floured counter. Knead once or twice, then shape into a log. Place in prepared pan, pressing down to fill pan. Brush with egg and sprinkle evenly with reserved seed mixture. Cover with a damp towel and let rise until doubled in size, about 45 min.
PREHEAT oven to 400F.
BAKE loaf in centre of oven until golden, 45 to 50 min. Let stand, 5 min. Turn loaf out onto a rack and let cool completely, about 1 hour.
Kitchen tip
Use this bread to make our superfood sandwich.
Nutrition (per slice)
Calories 250, Protein 10g, Carbohydrates 34g, Fat 9g, Fibre 6g, Sodium 252mg.
Excellent source of Folate.
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