Triple Seed Bread Bread Machine Food

MULTI-SEED LOAF (BREAD MACHINE)

Steps:

• Add the ingredients into the bread-machine in the order they appear above, so water first and seeds last.(You can buy seed mixes but I make up my own by buying small bags of each seed and mixing roughly equal quantities of each together in a tupperware box).
• Put the machine on the normal white bread cycle. Make sure the dough looks smooth after the first mixing stage - if not add flour or water as required.
• Sit back and relax. In 3-4 hours (depending on your bread machine) you will have a delicious and healthy bread.

COUNTRY SEED BREAD FOR THE BREAD MACHINE

Steps:

• Toast the seeds on baking sheet in 350°F oven for 4 minutes; let cool completely.
• (If you like, seeds can be added untoasted).
• Add ingredients in order given and bake on basic cycle.

THREE-SEED BREAD

Steps:

• In bread machine pan, place all 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).

THREE SEED BREAD FOR BREAD MAKER ABM

Steps:

• Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select the basic bread cycle, large loaf, light setting. After about 5 minutes, be sure to check the dough to see if you need to add a bit more water or flour.
• Let cool completely on a wire rack before slicing.

TRIPLE SEED BREAD (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into oven chamber.
• Select Whole Wheat Cycle.
• *If your machine tends to bake quite dark loaves, try the Light Crust setting first.
• Remove bread from oven when baking cycle complete; cool on wire rack.

TRIPLE APPLE BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in bread machine according to manufacturers directions.
• Use basic bread setting.
• Check dough after five minutes of mixing and add 1 to 2 tablespoonfuls of water or flour as needed.

MULTIGRAIN SEEDED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

TRIPLE-SEED WHEAT BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the all-purpose flour, the sugar, salt, 1 1/2 teaspoons poppy seed, 1 1/2 teaspoons sesame seed, 1 teaspoon fennel seed and the yeast. In 1-quart saucepan, heat water and butter over medium heat, stirring frequently, until very warm (120°F to 130°F); stir into flour mixture until blended. Stir in remaining all-purpose flour and enough of the whole wheat flour to make dough easy to handle.
• Place dough on lightly floured surface; gently roll in flour to coat. Knead about 8 minutes or until smooth and springy. Grease large bowl with shortening or cooking spray. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour or until dough has doubled in size. (If using fast-acting yeast, do not let rise 1 hour; cover and let rest on floured surface 10 minutes.)
• Grease large cookie sheet with shortening or cooking spray. Roll dough into rope, about 20 inches long. Place on cookie sheet. Curl each end of rope in the opposite direction to form a coiled "S" shape. Cover; let rise in warm place 30 to 40 minutes or until almost double.
• Heat oven to 375°F. Brush egg white over dough; sprinkle with 1 teaspoon each poppy seed, sesame seed and fennel seed. Bake 20 to 25 minutes or until loaf is golden brown and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

TRIPLE SEED BREAD (ABM)

Steps:

• Place all ingredients in machine in order recommended by the manufacturer. Select basic cycle.

THREE SEED BREAD (FROM BREAD MACHINE TO OVEN)

Steps:

• Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select the basic dough cycle.
• When dough is complete, dump it out onto lightly oiled baking sheet and roll it into a loaf. Spray top lightly with oil.
• Proof in oven for about an hour.
• Bake at 350 degrees for about 30-40 minutes or until browned.
• Let cool completely on a wire rack before slicing.

SUNFLOWER SEED BREAD FOR BREAD MACHINES

Steps:

• Place ingredients in bread machine in order listed.
• be sure water is at room temperature.
• If using unsalted sunflower seeds, increase the salt by a pinch.
• Bake per machine manufacturer's instructions.
• You may use regular, rapid, or delayed time bake cycles.
• Leftover bread (if any) makes great croutons.

THREE SEEDS ( BREAD MACHINE)

Steps:

• Combine according to your manufacturer's directions.
• Makes 1 1/2 pound loaf.
• Success Hints: Stack seeds on top of other dry ingredients, away from water.
• This bread makes flavorful stuffing for poultry or pork.
• Thinly sliced, toasted points make a welcome Sunday Brunch accompaniment to Bloody Marys.
• This recipe can be made using the regular, rapid and delayed time bake cycles.