You can get a perfectly lovely loaf of bread in a conventional oven, but a convection oven gives bread an even crispier crust.
- Portion size 18 servings
- Credits : Canadian Living Magazine: March 2004
In bowl, dissolve 1 tsp (5 mL) of the sugar in 1/2 cup (125 mL) of the warm water; sprinkle in yeast. Whisk in 1/4 cup (50 mL) of the whole wheat flour; set in warm place until bubbly, about 10 minutes.
In large bowl, combine molasses, butter, salt and remaining sugar and warm water. Stir in sunflower seeds, flaxseeds, yeast mixture and 1/2 cup (125 mL) of the rolled oats. With wooden spoon, stir in remaining whole wheat flour and enough of the all-purpose flour to make stiff dough.
Turn out onto lightly floured surface; knead until smooth and elastic, kneading in as much of the remaining all-purpose flour as necessary, about 10 minutes.
Place in large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 2 hours.
Punch down dough; turn out onto lightly floured surface. With rolling pin, flatten into 11- x 8-inch (28 x 20 cm) rectangle; firmly roll up into log and pinch seam to seal. Place, seam side down, in greased 9- x 5-inch (2 L) loaf pan. Cover and let rise until doubled in bulk, about 1-1/2 hours.
With tip of sharp knife, make 1/2-inch (1 cm) deep slash lengthwise down centre of loaf. Brush top with water; sprinkle with remaining oats. Bake in centre of 350°F (180°C) convection oven until loaf sounds hollow when tapped on bottom, about 40 minutes. Remove from pan; let cool on rack.
Conventional oven: Centre rack at 400°F (200°C) for 30 minutes.
Nutritional facts <b>Per slice:</b> about
- Sodium 144 mg
- Protein 4 g
- Calories 148.0
- Total fat 3 g
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 26 g
- Iron 13.0
- Folate 21.0
- Calcium 2.0
- Vitamin A 1.0