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Add a photoThis easy prep bread requires a few minutes of kneading, but bakes into a beautiful loaf that I like to make tuna or chicken salad sandwiches with, or just have as toast at breakfast.
It will last in the bread box up to 3 days. Easily doubles and freezes.
Ingredientes
- 1 package yeast (2 1/4 tsp.)
- 1 cup warm milk
- 1 beaten egg
- 2 cups whole wheat flour
- 1/3 cup rye flour or more whole wheat
- 1 cup AP flour
- 1 tsp. salt
- 2-3 tbs. honey
- 3 tbs.melted butter
- optional: flax seed, wheat germ
Direcciones
- Use 1 tbs. butter to grease a 9x5 loaf pan.
- Beat the egg.
- Add yeast to warm milk, let sit 5 minutes.
- Stir in egg, honey, 2 tbs. butter
- Add flour, then salt.
- Mix well, put dough on a floured counter.
- Knead the dough, adding a bit of flour until the dough is smooth and is not tacky.
- Cover and let rise until doubled - 1 or 2 hours.
- Shape and place in the loaf pan. If you're adding seeds, bran, oatmeal flakes, etc., on top, spritz the top of the loaf and gently press the topping on, spritz again.
- Cover and let rise in a warm place until doubled - 45 minutes to over an hour.
- Heat oven to 375 degrees.
- Bake 30-45 minutes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 670g | |
| Calories 1629 | |
| Calories from Fat 460 | 28% |
| Total Fat 52.27g | 65% |
| Saturated Fat 28.69g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 302mg | 101% |
| Sodium 2749mg | 115% |
| Potassium 1673mg | 48% |
| Total Carbs 257.84g | 69% |
| Dietary Fiber 35.8g | 119% |
| Sugars 57.65g | 38% |
| Protein 52.67g | 84% |
