Seeded Honey Wheat Bread Food

SEEDED WHOLE GRAIN LOAF

Steps:

• In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

HONEY WHEAT BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit. Combine all ingredients, knead for about seven minutes or until dough is no longer wet but smooth. Let bread rise until doubled in size, punch down and shape into loaves. Let bread double in size again. Bake until crusty and brown on top.

SEEDED WHOLEMEAL LOAF

Steps:

• Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.
• Knead the dough on a lightly floured surface for 10 mins (or in a tabletop mixer for 5-7 mins). Your dough should be smooth and elastic when it's ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size - this will take about 1 hr (see note, below). Lightly oil a 900g loaf tin.
• Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles - add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven to 200C/180C fan/gas 6.
• Gently press a finger into the loaf to check if it has had enough proving time (see tip). When it's ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown - if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.

AMISH SOFT HONEY WHOLE WHEAT BREAD

Steps:

• Mix water with yeast and sugar and let sit until foamy (about 10 minutes). In the meanwhile, put the 3 eggs (in the shell) in a bowl of hot water (to bring the eggs to room temperature).
• Put flour, salt, and gluten in bowl.
• Pour in yeast mixture and stir until combined. Add in honey, eggs, and crisco until combined, scraping sides. (I usually use an egg beater for this).
• Add more wheat flour and knead until smooth.
• Let set in warm place for about an hour until double in size.
• Divide into 3 loaves. Let rise again in warm place until doubled (about 1-1/2 hours).
• Bake as regular bread (I bake about 35 minutes at 375 or until the interior of the bread is 190 degrees using electric thermometer if you have one).
• Enjoy!

HONEY WHEAT BREAD I

Steps:

• Dissolve yeast and sugar in 1/2 cup warm water.
• Combine milk, 1/4 cup water, shortening, honey, salt and wheat flour in food processor or bowl. Mix in yeast mixture, and let rest 15 minutes. Add bread flour, and process until dough forms a ball. Knead dough by processing an additional 80 seconds in food processor, or mix and knead by hand 10 minutes. Place the dough in a buttered bowl, and turn to coat. Cover the bowl with plastic wrap. Let dough rise for 45 minutes, or until almost doubled.
• Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. Form into loaves, and place in buttered 9x5 inch bread pans. Butter the tops of the dough, and cover loosely with plastic wrap. Let rise in a warm area until doubled; second rise should take about 30 minutes.
• Place a small pan of water on the bottom shelf of the oven. Preheat oven to 375 degrees F (190 degrees C).
• Bake for 25 to 35 minutes, or until tops are dark golden brown. Butter crusts while warm. Slice when cool.

SUNFLOWER SEED AND HONEY WHEAT BREAD

Steps:

• In a large bowl, dissolve yeast in warm water.
• Add the bread flour, oil, honey, salt, and 4 cups whole wheat flour.
• Beat until smooth.
• Stir in sunflower kernels and enough remaining flour to form a firm dough.
• Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
• Place in a greased bowl, turning once to grease the top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down, divide into 3 portions.
• Shape into loaves and place into 3 greased 8x4 inch loaf pans.
• Cover and let rise until doubled, about 30 minutes.
• Bake at 350 for 35 to 40 minutes or until golden brown.
• Brush with melted butter.
• Remove from pans to wire racks to cool.

WHOLESOME HOMEMADE HONEY WHOLE WHEAT BREAD

Steps:

• Dissolve yeast in warm water.
• In a large bowl, combine butter, molasses, honey and salt and mix well.
• Add yeast mixture and then gradually add flours.
• Turn onto floured surface and knead until smooth.
• Place in buttered bowl and let rise until double.
• Punch down and let rest for a few minutes.
• Divide dough into 4 parts and shape into loaves.
• Place in greased pans and let rise for about an hour.
• Bake at 375* for 35 to 40 minutes.

HONEY WHOLE WHEAT BREAD WITH OATS AND FLAX SEED

Steps:

• The easy way: Throw it all into a bread machine and select dough. When finished proceed to step 9.
• The hard way: Dissolve yeast in warm water.
• In a large bowl, combine butter, molasses, honey and salt and mix well.
• Add yeast mixture and then gradually add flours.
• Turn onto floured surface and knead until smooth.
• Place in buttered bowl and let rise until double.
• Punch down and let rest for a few minutes.
• Divide dough into 4 parts and shape into loaves.
• Place in greased pans and let rise for about an hour.
• Bake at 375* for 35 to 40 minutes.

HONEY WHEAT BREAD WITH CHIA AND FLAX

Steps:

• Place all ingredients into bread machine in the order listed and mix on the "dough" cycle. Punch down dough after the cycle is complete and roll into a sandwich loaf and place in a well-greased bread pan. Allow dough to rise in a warm location for about 45-60 minutes, then bake at 375 degrees for 40 minutes.
• Optional - brush the dough with milk or egg wash prior to baking.
• * Note - prior to making this recipe, soak chia seeds in water to create a chia gel. I keep a fair amount of chia gel in my fridge and use about 2 tbsp of chia gel in this recipe, however food.com does not recognize Chia Gel as an ingredient.