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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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All the good stuff and sweetness locked inside every slice will keep you going no matter what you're doing... be it a mountain hike or a mountain of paperwork! Ingredients:
5 oz bread flour |
4.5 oz whole wheat flour |
2 oz spelt bran |
2 tbsp ground flaxseeds |
1/4 tsp salt |
1 pkg instant yeast |
3/4 cup warm unsweetened almond milk |
1/3 - 1/2 cup water |
1 1/2 fl. oz honey |
1 tbsp canola oil |
3 cups cranberry-based trail mix (mine had cranberries, golden raisins, cashews, peanuts, sunflower seeds and pumpkin seeds) |
Directions:
1. In a large mixing bowl, combine flours, bran, flaxseeds, salt and yeast. Set aside.
2. In a smaller bowl, combine almond milk, water, honey and canola oil.
3. Pour liquids into the flour and yeast mixture, mixing well.
4. Add the trail mix and continue mixing until the dough forms a ball that pulls away from the sides of the bowl (a stand mixer with the dough hook attachment
5. makes this easier).
6. Knead (by hand or mixer) for 12 minutes, until very smooth and supple.
7. Place into a lightly greased bowl, cover and allow to rest 30 minutes.
8. Press the rested dough into a rough rectangle and roll up into a log, pinching the seams to seal.
9. Place in a large greased loaf pan, cover and allow to rise 1 hour, until dough rises 1 above the rim of the pan.
10. Preheat oven to 350F.
11. Brush the top of the loaf lightly with water, then place on the centre rack and bake for 35-40 minutes.
12. Turn bread out of pan immediately and cool on a wire rack completely before slicing.
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