Whole Grain Runner’s Bread

Whole Grain Runner’s Bread

Print Recipe

Yield

3 loaves

Difficulty

Intermediate

Prep Time

0:40

Bake Time

35 to 45 minutes

Rise Time

2 hours 40 minutes

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Ingredients

1/4 cup warm water (100° to 110°F)
1 (2-1/4 tsp.) envelope Fleischmann's^® Active Dry Yeast
1/2 teaspoon sugar
1-3/4 cups water
1/4 cup corn oil
2 tablespoons molasses
2 tablespoons honey
1 tablespoon lemon juice
3-1/2 cups whole wheat flour
1 egg
2 tablespoons flax seed
2 tablespoons cracked wheat
2 tablespoons unsalted sunflower seeds
2 tablespoons pumpkin seeds
2 teaspoons salt
2-1/4 to 2-3/4 cups bread flour

Directions

Dissolve yeast in 1/4 cup warm water with 1/2 teaspoon sugar in a small bowl; let rest 5 to 10 minutes, until foamy. Heat water, oil, molasses, honey and lemon juice until warm (100° to 110°F); pour into large mixer bowl.
Add yeast mixture and mix well. Gradually beat in whole wheat flour. Add egg, flax seeds, cracked wheat, sunflower seeds and pumpkin seeds; mix well. Let dough rest for 15 to 20 minutes. Add salt and gradually add enough bread flour to form a soft dough. Knead on lightly floured surface for 5 to 6 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm draft-free place about 1 hour, until doubled.
Punch dough down and shape into 3 balls. Cover and let dough rest 20 minutes.
Form each dough portion into an 8-inch ball; place on greased baking sheets, OR form each into a loaf and place in 8-1/2 x 4-1/2-inch greased loaf pans. Cover and let rise about 1 hour. Bake in preheated 350°F oven for 35 to 45 minutes until golden brown on top. Remove to wire rack to cool.
Tip: If desired slash top of loaves with a sharp knife before baking.

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