Seeded Honey Whole Grain Bread

This bread is best kneaded by hand (instead of a dough hook). Why? The seeds act as mini scissors and actually cut the strands of gluten when kneaded by an electric mixer.

Seeded Honey Whole Grain Bread

Seeded Honey Whole Grain Bread

Yield

2 loaves

Prep Time

0:30

Bake Time

30 to 35 minutes

Rise Time

45 to 60 minutes

Yield

2 loaves

Prep Time

0:30

Bake Time

30 to 35 minutes

Rise Time

45 to 60 minutes

ingredients

  • 1/2 cup boiling water
  • 1/2 cup bulgur
  • 2 cups whole wheat flour
  • 2 to 2-1/4 cups all-purpose flour
  • 1/2 cup instant potato flakes
  • 1/2 cup quick OR old-fashioned oats
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup water
  • 1/3 cup honey
  • 2 tablespoons corn oil
  • 2 eggs
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 2 tablespoons milled flax seed
  • 2 tablespoons whole white sesame seed

DIRECTIONS

  1. Pour boiling water over bulgur in a small bowl; set aside to cool.
  2. Combine whole wheat flour, 1/2 cup all-purpose flour, potato flakes, oats, yeast, sugar and salt in a large mixer bowl. Heat milk, water, honey and oil to very warm (120° to 130°F). Add eggs, milk mixture and bulgur to flour mixture. Beat for 3 minutes until smooth. Stir in seeds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest for 10 minutes.
  3. Divide dough in two equal portions. Form into loaves and place in greased 9 x 5-inch loaf pans. Cover and let rise until double, 45 to 60 minutes.
  4. Preheat oven to 350°F.
  5. Bake bread for 30 to 35 minutes, until well browned. Cool 10 minutes in pan. Turn out on wire racks and cool completely.
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Seeded Honey Whole Grain Bread

  • Yield: 2 loaves
  • Prep Time: 0:30
  • Bake Time: 30 to 35 minutes
  • Rise Time: 45 to 60 minutes

Ingredients

  • 1/2 cup boiling water
  • 1/2 cup bulgur
  • 2 cups whole wheat flour
  • 2 to 2-1/4 cups all-purpose flour
  • 1/2 cup instant potato flakes
  • 1/2 cup quick OR old-fashioned oats
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 1/2 cup water
  • 1/3 cup honey
  • 2 tablespoons corn oil
  • 2 eggs
  • 1/3 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 2 tablespoons milled flax seed
  • 2 tablespoons whole white sesame seed

Directions

  • Pour boiling water over bulgur in a small bowl; set aside to cool.
  • Combine whole wheat flour, 1/2 cup all-purpose flour, potato flakes, oats, yeast, sugar and salt in a large mixer bowl. Heat milk, water, honey and oil to very warm (120° to 130°F). Add eggs, milk mixture and bulgur to flour mixture. Beat for 3 minutes until smooth. Stir in seeds and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover and let rest for 10 minutes.
  • Divide dough in two equal portions. Form into loaves and place in greased 9 x 5-inch loaf pans. Cover and let rise until double, 45 to 60 minutes.
  • Preheat oven to 350°F.
  • Bake bread for 30 to 35 minutes, until well browned. Cool 10 minutes in pan. Turn out on wire racks and cool completely.