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Brown Seed Bread Recipe # 444


Yield: 2 loaves
Proof Time: 55 minutes
Bake Time: 35 minutes

This recipe has earned the goodfibes™ seal indicating it is a good source of fiber.
2-1/2 to 3 cups all-purpose flour  
3 cups whole wheat flour  
1/2 cup wheat bran  
1/4 cup millet seed  
1/4 cup flaxseed  
2 tablespoons sunflower seed
2 envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoons salt  
2 cups water  
1/4 cup + 2 tablespoons vegetable oil  
2 tablespoons molasses  
2 tablespoons Karo® Light Corn Syrup  
1 tablespoon vinegar  
Melted butter or margarine (optional)

Directions
Combine 2 cups all-purpose flour, whole wheat flour, wheat bran, seeds, undissolved yeast and salt in a large bowl. Heat water, oil, molasses, corn syrup, and vinegar until very warm (120o to 130o F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375oF for 35 minutes or until done. Remove from  pans; cool on wire racks. Brush with melted butter, if desired.


Nutritional Information:
Per Serving:
Serving size: 1 slice; (about 1/26 of recipe)
Serving weight: 2 ounces (56 g)
Calories 160; Total fat 4.5 g; Saturated fat 0 g;
Cholesterol 0 mg; Sodium 135 mg; Carbohydrates 26 g;
Dietary fiber 3 g (1.6 g/oz); Sugars 2 g; Protein 4 g

 







  

 



 

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