Country Seed Bread

By The Canadian Living Test Kitchen

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Country Seed BreadWhen bread machines first became popular a few years ago, The Canadian Living Test Kitchen got busy adapting recipes. Very easy to make in the machine — and almost as easy by hand — this loaf is nutty, chewy and just plain good.5 out of5based on8 ratings.

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This recipe makes 1 servings

Nutritional Info
Per slice: about	-
cal	172172 cal
pro	5 g5g pro
total fat	5 g5g total fat
sat. fat	00 sat. fat
carb	28 g28g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	292 mg292mg sodium
% RDI:	-
calcium	33 calcium
iron	1414 iron
folate	2525 folate

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When bread machines first became popular a few years ago, The Canadian Living Test Kitchen got busy adapting recipes. Very easy to make in the machine — and almost as easy by hand — this loaf is nutty, chewy and just plain good.

Ingredients

2 cups all purpose flour 2 2cups cupsall purpose flour
1 cup whole wheat flour 1 1cup cupwhole wheat flour
1/4 cup flax seeds 1/4 1/4cup cupflax seedflax seeds
2 tbsp sesame seeds 2 2tbsp tbspsesame seeds
1 tbsp poppy seeds 1 1tbsp tbsppoppy seeds
2 tsp quick-rising instant dry yeast 2 2tsp tspquick-rising instant dry yeast
1-1/4 cup water 1-1/4 1-1/4cup cupwater
2 tbsp liquid honey 2 2tbsp tbspliquid honey
2 tbsp vegetabIe oil 2 2tbsp tbspvegetabIe oil
1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt

Preparation

In large bowl, stir together all-purpose and whole wheat flours, flaxseeds, sesame seeds, poppy seeds and yeast. In small bowl, whisk water, honey, oil and salt ; stir into flour mixture to make sticky dough.

Turn out onto lightly floured surface. Knead for about 8 minutes or until still slightly sticky and dough springs back when pressed in centre, adding up to 1/4 cup (50 mL) more all-purpose flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for about 1-1/4 hours or until doubled in bulk.

Punch down dough; turn out onto lightly floured surface. Gently pull into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; press seam to seal. Place, seam side down, in greased 8- x 4-inch (1.5 L) loaf pan. Cover with towel; let rise for about 1 hour or until doubled in bulk and about 3/4 inch (2 cm) above rim of pan.

Brush top with water. With serrated knife, make 1-inch (2.5 cm) deep cut lengthwise along top of loaf. Bake in centre of 400ºF (200ºC) oven for 15 minutes. Reduce heat to 350ºF (180ºC); bake for 30 to 35 minutes or until browned and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack.

Additional information :

Bread Machine Method:
Into pan of 1-1/2- to 2-lb (750 g to 1 kg) machine, add (in order) water, honey, oil, salt, all-purpose and whole wheat flours, flaxseeds, sesame seeds, poppy seeds and yeast. (Do not let yeast touch liquid.) Choose appropriate setting (whole wheat, powdered milk). Let loaf cool on rack.