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Ingredients
| water: 1 cup (warm) |
| active dry yeast: 1 1/2 tsp |
| granulated sugar: 1 Tbl |
| canola oil - for salads, woks and light frying: 1 Tbl |
| molasses: 1 1/2 Tbl |
| whole wheat flour: 2 cups |
| all-purpose flour (unsifted): 2 cups |
| Kosher salt: 1 tsp |
| dried sunflower seeds: 2 Tbl |
| dried sesame seeds: 2 Tbl |
| caraway seed: 1 Tbl |
Molasses Seed Bread
Credit: Food.com
User rating:
-
Prep Time
150 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Dissolve yeast and sugar in warm water. Let sit until frothy ~10 minutes.
- Add oil, molasses, and whole wheat flour and mix until full incorporated.
- Slowly add all-purpose flour, 1/2 cup at a time, and salt. I usually use about 1.75 cups of the AP flour.
- Add in seeds.
- Knead in a mixer about 10 minutes, or longer if you’re kneading by hand.
- Place into a greased bowl and let rise until double, about 1.5 hours.
- Deflate the dough and let rise again until double, about 50 minutes.
- Deflate dough and flatten with a rolling pin into a long rectangle, about 8 inches wide.
- Slowly roll the dough into an 8″ wide log, squeezing out all the excess air as you go.
- Pinch seams together and place seam side down into a 8x4" loaf pan.
- Let rise about 30 minutes in loaf pan and preheat oven to 350.
- Bake about 35-40 minutes.