Seeded whole wheat bread

2 servings

Ingredients

Quantity Ingredient
4 cups Whole wheat flour
2 cups Unbleached flour
⅓ cup Sunflower seeds, crushed in blender, food processo
Coffee grinder.
2 teaspoons Salt
¼ teaspoon Baking soda
1 pack Active dry yeast
1 cup Buttermilk
1 cup Water
⅓ cup Molasses
¼ cup Butter or margarine
2 eaches Eggs undiluted
Evaporated milk
Toasted sesame seeds (optional)

Directions

In a big bowlcombine 2 cups whole wheat flour, sunflower seeds, salt and baking soda. put your water, buttermilk, molasses and butter in a saucepan and put over low heat until warm (butter need not melt) add yeast. gradually add to dry ingredients. Beat at medium speed of mixer for about two minutes, scraping sides of bowl often. Add eggs and 1 cup of the unbleached flour. Beat at high speed for roughly two minutes.

Stir in the remaining whole wheat flour and enough unbleached flour to make a soft dough. Put onto a lightly floured surface. Knead on it for about ten minutes then put it in an oiled or greased bowl, turning the greasy side up. Put a cover on it and let it rise for anout 45 minutes. Divide the dough in half shape it and put in two greased 8x4 loaf pans. Let it rise for another 30 minutes or so or until the dough rises to the tops of the bread pans. Brush the top with evaporated milk then sprinkle with the sesame seeds which are optional. Bake at 375 degrees "F for 30 to 35 minutes. Then turn it out on a wire rack to cool. This makes really tasty bread, but if you don't like the seeds you can leave out the sunflower and sesame seeds, and it is still good. If you try it let me know how you like it.

Submitted by Terry Wall

Formatted for Compu-Chef v2.01 by Jess Poling Calories per serving: Number of Servings: 2 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By JESS POLING On 12-31-94

Related recipes