Trail Mix Bread

Trail Mix Bread

Print Recipe

Yield

1 loaf 1 loaf

Difficulty

Intermediate Intermediate

Prep Time

0:30 0:30

Bake Time

20 to 25 minutes 20 to 25 minutes

Rest Time

10 minutes 10 minutes

Rise Time

30 to 60 minutes 30 to 60 minutes

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Ingredients

3 cups bread flour, divided
1/2 cup whole wheat flour
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon salt
2 tablespoons sugar
1 tablespoon brown sugar
3/4 cup milk
1/2 cup water
1/4 cup butter OR margarine
1/2 cup dried apricots, chopped
1/2 cup prunes, chopped
1/4 cup pumpkin seeds, coarsely chopped
1/4 cup sunflower kernels
1/4 cup coconut

Directions

Combine 1 cup bread flour, whole wheat flour, undissolved yeast, salt and sugars in a large mixer bowl. Heat milk, water and butter to very warm (120° to 130°F). Stir into dry ingredients. Add enough remaining bread flour to form a soft dough. Knead on a lightly floured surface 6 to 8 minutes until smooth and elastic. Roll out dough to 1-inch thickness, sprinkle half with dried fruit, seeds and coconut. Fold the dough over filling, seal edges and knead for 2 minutes longer to evenly disperse.
Cover and let rest on a floured surface for 10 minutes. Punch down dough and form into an oval shaped loaf. Place on greased baking sheet. Cover and let rise in a warm, draft-free area for 30 to 60 minutes until double. Make a few shallow, diagonal slits on the surface of the loaf. Bake in a preheated 375°F oven for 20 to 25 minutes. Remove from oven and cool on a wire rack.

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