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Receta Whole Wheat and Rye Bread with Sunflower Seeds
by Salad Foodie

Whole Wheat and Rye Bread with Sunflower Seeds

Whole wheat and rye flours combine with toasted sunflower seeds to make a flavorful bread with an even grain and chewy texture. Small loaf pans are ideal for baking if the end purposes are hors d'oeuvres, sliders, or open faced mini-sandwiches. To save time I used a bread machine on its dough setting for the preliminary mixing and proofing, then removed dough from machine, prepared dough for second raising time, then shaping and baking in the conventional oven. Of course the recipe can be made by traditional yeast bread methods without using a bread machine. Yield: One 2 1/4 pound large loaf, or three 12-ounce small loaves. After cooling completely, or better yet overnight storage, the small loaves can be sliced with a smooth (not serrated) knife into very narrow (1/4") servings as for appetizers or mini-sandwiches. Nice!

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: European
Tiempo para Cocinar: Raciónes: 24

Va Bien Con: cream cheese, corned beef, Swiss cheese, butter

Ingredientes

  • 1 1/2 cups warm water
  • 2 3/4 cups whole wheat flour
  • 1 cup rye flour
  • 1 tablespoon gluten (optional)
  • 2 teaspoons active dry yeast
  • 2 teaspoons salt
  • 2 tablespoons cooking oil
  • 1/4 cup honey (may be half molasses if desired)
  • 1 cup sunflower seeds, lightly toasted

Direcciones

  1. If using a bread machine to mix and proof the dough, add ingredients to machine bread pan according to the appliance manual.
  2. When dough cycle is complete, remove dough from pan and knead by hand slightly to remove air bubbles, using as little extra flour as possible on kneading surface to prevent sticking.
  3. Place in lightly greased bowl, turning the ball and flipping over so top is coated. Cover loosely with clean towel and allow to rise in warm draft-free location for approximately 1 hour or until doubled in size. Punch dough down and shape into desired loaf size: one large loaf pan 9 x 5 x 2.5-inch, or three small loaf pans 5.75 x 3.25 x 2-inch.
  4. Place in lightly greased pan, cover loosely with towel and allow to rise approximately 35 minutes or until nearly doubled in size.
  5. Bake in preheated oven at 350 degrees F. until an instant digital thermometer inserted into middle of bread reads 190 degrees F. Baking time is about 45 minutes or more for large pan, or 30-35 minutes for small pans.
  6. Remove pans from oven; slip bread out of pan and cool on wire rack completely. Yield: 24 1.5-ounce size portions.
  7. NOTE: If dark pans are used, reduce oven temperature 25 degrees to prevent crust from overbrowning before inside is done.