Trail Bread
This Trail Bread is packed with fiber and seeds. It is fragrant, dense, and very tasty. Delicious served warm with butter.
Ingredients
- 3 cups whole wheat flour (450g)
- 2 tbsp quick rolled oats
- 2 tbsp oat bran
- 2 tbsp golden flax seeds
- 2 tbsp pumpkin seeds (toasted)
- 2 tbsp sunflower seeds (toasted)
- 1 tbsp sesame seeds (toasted)
- 1½ tsp salt
- 2 tsp active dry yeast
- 3 tbsp butter (softened) (52g)
- ¼ cup honey (60ml)
- 1 cup water (about 110˚F/43˚C) (240ml)
- ¼ tsp vegetable oil
Instructions
- Combine all dry ingredients including seeds and yeast in a large bowl. Add butter, honey, and water and knead until a soft and smooth dough forms, about 10 minutes.
- Remove dough from bowl. Grease bowl with vegetable oil and return dough to bowl, gently rubbing it against the sides so that dough is lightly greased. Cover and allow dough to rise for about an hour.
- Gently remove dough and shape into a round, plump ball. Place on a baking sheet, cover with oiled plastic wrap and let rise another 30 minutes.
- Preheat oven to 400˚F (200˚C).
- Slash the top of loaf with 4 cuts, rotate and repeat to make a criss-cross effect. Bake for 30 to 35 minutes.
- Remove and cool on a wire rack.
Nutrition
Calories: 284kcal
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