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Prep Time: 150 Minutes Cook Time: 0 Minutes |
Ready In: 150 Minutes Servings: 1 |
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I created this after a friend mentioned enjoying a bread with molasses and sunflower seeds. I absolutely love this subtly sweet and salty/nutty bread and it's become one of my favorite sandwich breads. Ingredients:
1 cup warm water |
1 1/2 teaspoons active dry yeast |
1 tablespoon sugar |
1 tablespoon canola oil |
1 1/2 tablespoons molasses |
2 cups whole wheat flour |
1 1/2-2 cups all-purpose flour |
1 teaspoon kosher salt |
2 tablespoons sunflower seeds |
1 1/2-2 tablespoons sesame seeds |
1 tablespoon caraway seed |
Directions:
1. Dissolve yeast and sugar in warm water. Let sit until frothy ~10 minutes.
2. Add oil, molasses, and whole wheat flour and mix until full incorporated.
3. Slowly add all-purpose flour, 1/2 cup at a time, and salt. I usually use about 1.75 cups of the AP flour.
4. Add in seeds.
5. Knead in a mixer about 10 minutes, or longer if you’re kneading by hand.
6. Place into a greased bowl and let rise until double, about 1.5 hours.
7. Deflate the dough and let rise again until double, about 50 minutes.
8. Deflate dough and flatten with a rolling pin into a long rectangle, about 8 inches wide.
9. Slowly roll the dough into an 8″ wide log, squeezing out all the excess air as you go.
10. Pinch seams together and place seam side down into a 8x4 loaf pan.
11. Let rise about 30 minutes in loaf pan and preheat oven to 350.
12. Bake about 35-40 minutes.
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