Saturday, December 22, 2012

Seeded Whole Wheat Bread for breakfast

We all adore bread.  It may be a cultural thing as in Germany the bakeries are full with many different varieties of bread.  Sunflower Seed, Pumpkin Seed, Studded with Seeds, without Seeds and so many more; and all are always with a thick nice crust. The girls love crusty bread, and so does Ron :) In Germany we always have to double check to make sure that the bread from the bakery is "safe". Well, we are in Oregon this December and not in Germany so...a) no need to worry what is in the bread in Germany, and b) it is really hard to find the bread I crave so much.  What to do...well earlier this week I had success making Walnut Bread at home, so why not try to make Seeded Whole Wheat Bread?

For a different twist, I bought Whole Wheat Flour {I like Bob's Red Mill} and put it all together in less than 15 minutes.  Mia Rose kneaded the bread into a firm dough and an hour later it is ready to be eaten for breakfast.  Yay!!!  So easy, so good, and 100% Galactosemia safe :)

Seeded Whole Wheat Bread
3 tsp Yeast
2 C Lukewarm Water
2 Tbl Cider Vinegar
2 tsp  Salt
 4 C Whole Wheat Flour {or a little more so dough is not too sticky}
3 Tbl Pumpkin Seeds
3 Tbl Sunflower Seeds
3 Tbl Sesame Seeds
3 Tbl Flax Seeds

1. In a large mixing bowl combine yeast, and lukewarm water. Mix it up before adding the vinegar
2. Add all of the dry ingredients and knead into a firm dough {if too sticky add more flour}
3. Oil a cast iron pot (dutch oven) place dough in the pot and cover with the lid. Put into the
    cold oven before putting heat to 400F
4. Remove lid after 30 minutes baking time, and bake for another 30 minutes {or a little longer}
5. Remove bread from oven and let cool in pot for 10 minutes.

Slice and serve with breakfast {or any meal :)} when bread has cooled off.


Related Posts Plugin for WordPress, Blogger...