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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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How funny to find this recipe! I love whole grain breads, and my son has always called my bread bird seed bread! Recipe comes from Stonyfield. Ingredients:
2 teaspoons dry yeast (make sure it's fresh) |
2 cups bread flour |
2 cups whole wheat flour |
2 tablespoons wheat germ |
1 teaspoon sea salt |
2 tablespoons poppy seeds |
2 tablespoons sesame seeds |
2 tablespoons amaranth, and or 2 tablespoons quinoa |
1/4 cup raw shelled sunflower seeds |
2 tablespoons butter, sliced thin |
2 tablespoons plain yogurt |
2 tablespoons honey |
1 1/4 cups lukewarm water |
Directions:
1. Start at the top (recommended) or the bottom of the list, and put all the ingredients into the bread machine. Just make sure the salt and wet stuff stays away from the yeast until it mixes. If you like the old fashioned way, that will work too - just use your usual process.
2. For rolls, use the dough cycle. When that cycle is done, dump it out on a floured surface and cut everything into even quarters, twice. Put the wads, evenly spaced, on a lightly oiled cookie sheet. Let them rise once more in a warm area covered with waxed paper for a half hour or a little longer until they have roughly doubled in size, depending on how knocked down they got while cutting. Cook in an oven, preheated to 375 degrees, for 20 minutes or until they are nicely browned top and bottom. Brush with melted butter if desired.
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