Crunchy Whole Grain Bread
Revised whole grain bread. I swapped out at least half of the wheat flour for low carbs options and lowered the sugar. I am curious if it will rise and act like bread!
- Preparing Time: 30 minutes
- Total Time: 4 hours and 20 minutes
- Served Person: 18
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
dairy free
vegetarian
pescatarian
- 1/4 cup sunflower seeds
- 1/2 tsp baking powder
- 1 large egg
- 2 cups hot water
- 2 tbsp butter melted
- 1/8 cup molasses
- 1/4 cup ground flaxseed
- 1 1/2 cups whole wheat pastry flour
- 2 tsp salt
- 1 1/2 tbsp instant yeast
- 1 cup oat fibre
- 3/4 cup wheat gluten
- 1/2 cup 12 grain cereal
- 1/4 cup unsweetened soy protein isolate
- 1/4 cup walnuts chopped fine
- 1 tbsp soy lecethin granules
- 1 tbsp collagen
- Carbohydrate 11.8375588654775 g
- Cholesterol 15.2299768531212 mg
- Fat 5.02023763398611 g
- Fiber 2.52442299565306 g
- Protein 10.7201327827329 g
- Saturated Fat 1.20615747973573 g
- Serving Size 1 1 Serving (62g)
- Sodium 22.2827223574002 mg
- Sugar 9.31313586982444 g
- Trans Fat 0.524085956154777 g
- Calories 129 calories
Mix all the ingredients in the large mixer bowl (adding the egg and yeast after some of the flour) and mix well. Once it is mixed and feels right, let it knead for 8 minutes at low-medium speed. Put into a greased bowl and let rise for 30 minutes. Punch down and let rest while you grease two bread tins. (the size for 1.2 lb loaves...which are the normal one we use) Divide the dough in 1/2 and shape into loaves. Place in the bread tins and let rise. Bake at 350 for 20-30 minutes.
