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With bran, wheat germ, poppy seeds, sunflower seeds, raisins and whole wheat flour, this is a great breakfast bread.
Ingredients:
9 cups warm water
6 Tbsp yeast
1 cup molasses
3 cups bran
1 cup wheat germ
1 cup poppy seeds
3 cups sunflower seeds, unsalted, hulled
2 cups raisins
About 16 cups whole wheat flour, divided
1 cup cooking oil
Procedure:
In a very large bowl, mix together the water, yeast, molasses, bran, wheat germ, poppy seeds, sunflower seeds, raisins
and 10 cups of the whole wheat flour. Cover loosely and allow to rise for about 45 minutes, then add additional whole
wheat flour until dough is firm. Add oil and knead for 8 to 10 minutes, adding flour 1/2 cup at a time until dough is
smooth and elastic. Place dough in a greased bowl, cover, and allow to rise about 40 minutes and then punch down and
divide into 8 pieces and allow to rest for 10 minutes. Place dough pieces into greased pans. This dough does not
rise very much, so make your loaves almost to the size bread you wish to have, when baked. Bake at 350 F for 10 minutes,
reduce oven temperature to 325 F and continue baking for another 40 to 45 minutes.
Serving Size:
8 loaves, about
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