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Molasses Multi Seed Bread
Ingredients
- 1 1/2 c. hot lowfat milk 105 to 110F
- 1 c. hot water 105 to 110F
- 4 Tbsp. butter melted and slightly
- cooled
- 2 c. King Arthur 100% White Whole Wheat Flour
- 4 c. Special For Machines Bread Flour (4 to 5)
- 1/8 tsp ascorbic acid (with so much molasses this will really help your dough rise)
- 1 Tbsp. instant yeast (first choice) or possibly active dry yeast
- 1 Tbsp. salt
- 3 Tbsp. sunflower seeds
- 3 Tbsp. poppy seeds
- 3 Tbsp. sesame seeds
- 3 Tbsp. flax seeds
- 1/2 c. molasses
Directions
- Blend together the lowfat milk, water, melted butter, white wheat flour and 2 c. of the bread flour in the bowl of an electric mixer. Add in the ascorbic acid, yeast and salt, and beat the mix for 2 min. (If you're using active dry yeast, reserve 1/4 c. of water in that to proof the yeast before adding it.)
- Beat in the seeds and molasses. Add in the remaining bread flour gradually, beating all the while, till the dough has formed a smooth ball. Knead for 3 to 5 min on medium speed.
- Turn the dough out onto a lightly floured surface and knead it briefly; it should be smooth and elastic. Place the dough in a lightly greased bowl, turning it so the top of the dough is coated with a thin film of oil. Cover it with plastic wrap and let it rise till doubled in size, 1 1/2 to 2 hrs.
- Punch down the dough, divide it in half and shape each piece into a loaf. Place the loaves in two lightly greased 8 1/2 x 4 1/2-inch bread pans, cover with plastic wrap and let rise till the dough has crowned 1 inch over the top of the pans, 1 to 1 1/2 hrs.
- Bake the bread in a preheated 375F oven for 40 to 45 min, or possibly till an instant-read thermometer inserted in the center of the loaves registers 190F. Turn the loaves out onto a wire rack to cold completely.
- Yield: 2 loaves, each yielding seventeen 1/2-inch slices
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