Whole Wheat Three Seed Bread

Poppy, sesame and fennel seeds are the perfect addition to this bread.

Whole Wheat Three Seed Bread

Yield

1 loaf

Prep Time

0:25

Bake Time

30 to 35 minutes

Rise Time

30 to 40 minutes

Yield

1 loaf

Prep Time

0:25

Bake Time

30 to 35 minutes

Rise Time

30 to 40 minutes

ingredients

  • 2 cups whole wheat flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/4 cups water
  • 2 tablespoons butter OR margarine
  • 1/2 to 1 cup bread flour
  • 1-1/2 teaspoons poppy seed
  • 1-1/2 teaspoons whole white sesame seed
  • 1 teaspoon fennel seed
  • Topping:
  • 1 egg white
  • 1 tablespoon water
  • 1 teaspoon poppy seed
  • 1 teaspoon black sesame seed
  • 1 teaspoon fennel seed

DIRECTIONS

  1. Combine 1 cup whole wheat flour, undissolved yeast, sugar and salt in large mixer bowl. Heat water and butter until very warm (120° to 130°F). Add to flour mixture and beat for 2 minutes. Beat in 1 cup whole wheat flour, poppy seed, sesame seed and fennel seed until well mixed. Stir in enough bread flour until a soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Cover and let rest 10 minutes.
  2. Form dough into a 15-inch rope. Fold in half; twist several times and pinch ends to seal. Place on a greased baking sheet. Cover and let rise about 30 to 40 minutes until doubled.
  3. Beat egg white and water together and brush over loaf. Combine seeds and sprinkle over loaf, pressing to better adhere. Bake in preheated 350°F oven for 30 to 35 minutes.
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Whole Wheat Three Seed Bread

  • Yield: 1 loaf
  • Prep Time: 0:25
  • Bake Time: 30 to 35 minutes
  • Rise Time: 30 to 40 minutes

Ingredients

  • 2 cups whole wheat flour
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1-1/4 cups water
  • 2 tablespoons butter OR margarine
  • 1/2 to 1 cup bread flour
  • 1-1/2 teaspoons poppy seed
  • 1-1/2 teaspoons whole white sesame seed
  • 1 teaspoon fennel seed
  • Topping:
  • 1 egg white
  • 1 tablespoon water
  • 1 teaspoon poppy seed
  • 1 teaspoon black sesame seed
  • 1 teaspoon fennel seed

Directions

  • Combine 1 cup whole wheat flour, undissolved yeast, sugar and salt in large mixer bowl. Heat water and butter until very warm (120° to 130°F). Add to flour mixture and beat for 2 minutes. Beat in 1 cup whole wheat flour, poppy seed, sesame seed and fennel seed until well mixed. Stir in enough bread flour until a soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Cover and let rest 10 minutes.
  • Form dough into a 15-inch rope. Fold in half; twist several times and pinch ends to seal. Place on a greased baking sheet. Cover and let rise about 30 to 40 minutes until doubled.
  • Beat egg white and water together and brush over loaf. Combine seeds and sprinkle over loaf, pressing to better adhere. Bake in preheated 350°F oven for 30 to 35 minutes.