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Grainy brown bread

35

  • Prep Time10 min
  • Total Time1 h 55 min
  • Makes1 loaf (14 slices)
*PLUS cooling time
Best sandwich recipes: The salad sandwich

Photo, Roberto Caruso.

Chatelaine Triple Tested

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 11/2 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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