From yikes_edoc@hotmail.com Sat Sep 27 12:24:52 2003 Date: Sat, 27 Sep 2003 04:51:42 +0000 (UTC) From: Edoc Newsgroups: rec.food.recipes Subject: Multigrain Health Bread Followup-To: rec.food.cooking, rec.food.recipes Multigrain Health Bread 1/2 cup warm water 2 tsp yeast 2 Tbsp honey 1 cup all-purpose flour 1 cup whole-wheat flour 1/2 cup rye flour 1/2 cup soy flour 1/2 to 3/4 cup sunflower seeds 1 cup whole milk 2 Tbsp butter 1 tsp salt Extra all-purpose flour (for sprinkling) Vegetable oil (for the bowl) 1 egg white (to glaze) 1 recipe seed blend (see below) In a small bowl, combine the water, yeast, and 1/2-t. of honey. In another large bowl, combine the all-purpose, whole-wheat, rye, and soy flours. Stir in the sunflower seeds. In a saucepan, heat the milk and the butter until the butter melts and the milk is lukewarm. Cool until the mixture is tepid. Add the yeast mixture, salt, and remaining honey. Stir to combine. Add the milk mixture to the flour mixture and stir with a wooden spoon until blended. The mixture will be sticky. Add 1/4 cup extra all-purpose flour to the dough, and with your hand fold the flour in until it is incorporated. Add enough additional flour, a few tablespoons at a time, to make a mixture that can be kneaded. Turn the dough out onto a floured counter and knead it for about 6 minutes or until it is pliable. Add only enough flour to keep the dough from sticking to the counter. Oil a large bowl. Place the dough in the bowl, cover with plastic wrap and let rise for about 1 hour. Punch down the dough. Shape the dough into a round, place it on a greased baking sheet, cover it, and let it rise again for 1 hour. Set the oven at 350 F. In a bowl, beat the egg white until foamy. Brush the loaf with the white, and sprinkle with the seed mixture. Gently brush more egg white on the seeds. Bake the bread for 30 to 35 minutes or until a knife pierced into the bottom of the bread comes out clean. Health Bread Seed Blend This mixture can be used to enhance breads, salads, cereals, or yogurts. To use as a topping, toast at 2500 F. for 5 minutes. 1/4 cup regular oats 2 Tbsp flax seeds 2 Tbsp sesame seeds 2 Tbsp pumpkin seeds 2 Tbsp sunflower seeds In a bowl, mix the oats, flax seeds, sesame seeds, pumpkin seeds, and sunflower seeds. Store in an airtight container. Source: http://www.thatsmyhome.com/food-recipes-10.htm -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/