Whole Wheat Health Bread

Whole wheat doesn't have to be heavy. This is mixed with white and has the addition of sesame seed, millet and sunflower seeds. Delicious. Please read the note about kneading. click here

• 2 1/2 cups whole wheat flour
• 2 1/2 cups all-purpose unbleached white flour
• 2 teaspoons salt
• 2 teaspoons sugar
• 1 tablespoon (1 package) instant yeast
• 2 tablespoons sunflower seeds
• 2 tablespoons millet
• 1 tablespoon sesame seeds
• 2 tablespoons vegetable oil
• 15 fluid ounces warm water

METHOD

Combine whole wheat and white flour. Lightly mix with salt, sugar, sunflower seeds, sesame seed, and millet. Sprinkle instant yeast over mixture. Add oil. Mix well.

Pour in all the water at once and mix well until the mixture clings together and forms a soft ball.

Put dough onto a clean worktop sprinkled with flour. Knead until smooth and silky, about 7 to 10 minutes. Put in large bowl and cover with tea towel. Put in a warm, draft-free place until it has doubled in size, about 45 minutes.

Take dough out of bowl, punch down and knead again. Cover and let rise a second time.

When bread has risen, punch down and knead for a third time. Form dough into oblongs and place on baking tray, leaving space between them to double in size. Cover and let rise for a third time.

Preheat oven to 425°F.

When loaves have doubled, put tray into hot oven and bake for 40 minutes.

Bread is ready when it is brown and sounds hollow when tapped.

Yield: Two large loaves

recipe from www.inmamaskitchen.com

Contributor: Isobel Lane

Kneading develops the gluten in the flour. When gluten develops, it forms an elastic network in the inner structure of the dough. Air gets trapped in the pockets formed in between the strands of that network. The elastic strands are pressured to swell which increases the volume of the bread. Knead, knead, knead. If you aren't strong, get a machine with a dough hook.

 

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