The large percentage of gluten in bread flour gives this dough strength and structure for a good rise.
- Portion size 12 servings
- Credits : Canadian Living Magazine: October 2009
MethodIn large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, 10 minutes. Stir in molasses.
Whisk together multigrain flour, 2-1/2 cups (625 mL) of the bread flour and salt; stir into yeast mixture. Stir in enough of the remaining bread flour to form slightly sticky dough.
Turn out onto floured surface. Knead, dusting with as much of the remaining white bread flour as necessary to prevent sticking, until soft, smooth and elastic, about 15 minutes. Sprinkle with sunflower seeds; knead to incorporate.
Place in greased bowl, turning to grease all over. Cover with plastic wrap. Let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.
Punch down dough; divide in half. On lightly floured surface, pat each half into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch edge and ends to seal. Fit, seam side down, into two 9- x -5 inch (2 L) loaf pans. Cover and let rise in warm place until doubled in bulk, about 1 hour.
Topping: Brush loaves with egg; sprinkle with sunflower seeds. Bake in 375°F (190°C) oven until golden brown and loaves sound hollow when tapped on bottoms, 40 to 45 minutes.
Nutritional facts Per slice: about
- Sodium 196 mg
- Protein 4 g
- Calories 130.0
- Total fat 2 g
- Potassium 89 mg
- Cholesterol 8 mg
- Saturated fat trace
- Total carbohydrate 25 g
- Iron 12.0
- Folate 22.0
- Calcium 2.0