Hearty Grain Bread
From EatingWell: March/April 1991
This bread recipe combines bulgur, oatmeal, wheat bran, sunflower seeds and whole-wheat flour for a hearty, crunchy texture. It will keep for several days and freezes beautifully.
- 2 packages active dry yeast, (2 tablespoons)
- 1/3 cup honey
- 2 1/2 cups lukewarm water
- 2-2 1/2 cups all-purpose flour, divided
- 1 3/4 cups whole-wheat flour, divided
- 3/4 cup rolled oats, (not instant)
- 3/4 cup bulgur
- 3/4 cup wheat bran
- 3/4 cup sunflower seeds, ground
- 1 1/2 teaspoons salt
- Stir yeast and honey into lukewarm water in a large bowl. Let stand until frothy, about 10 minutes. With a wooden spoon, stir in 1 cup all-purpose flour, 3/4 cup whole-wheat flour, oats, bulgur and bran. Beat for 100 strokes. Cover with plastic and let rise for 1 hour in a warm, draft-free place. 2 Stir in ground sunflower seeds, salt, remaining 1 cup whole-wheat flour and enough of the remaining all-purpose flour to make a firm, soft dough. Turn out onto a lightly floured board and knead until dough is smooth and elastic, about 10 minutes, adding additional all-purpose flour as needed to prevent the dough from sticking.
- Place dough in a lightly oiled bowl and turn to coat with oil. Cover with plastic and let rise until doubled in bulk, about 1 1/2 hours. Punch the dough down, cover and let rise again for until doubled, about 1 hour. (Alternatively, refrigerate the dough, let it rise overnight, then allow it to return to room temperature.)
- Divide dough in half and shape each portion into an oval loaf, about 8 inches long. Places loaves at least 3 inches apart on a lightly oiled baking sheet. Cover with a towel and let rise until almost doubled, about 45 minutes.
- Preheat oven to 375°F. Brush the tops of the loaves lightly with water. With a serrated knife, make 3 diagonal slashes about 1/4 inch deep across the tops. Bake the loaves until tops are golden brown and the bottoms sound hollow when tapped, 25 to 35 minutes.
Per slice: 146 calories; 3 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 26 g carbohydrates; 5 g protein; 4 g fiber; 152 mg sodium; 112 mg potassium.
Carbohydrate Servings: 2
Exchanges: 2 starch
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- Preparation/ Technique
- Ease of Preparation
- Total Time
- More than 1 hour
- March/April 1991