I know it’s a little soon for another bread recipe , but John was in the mood to make some Seed Bread with Sun-Dried Tomato, so we got out the bread machine, and went to town. This recipe is very versatile , sometimes we add raisins, or maybe some black olives. We also doubled the original recipe so we can freeze a few little loaves.
After a week of rainy weather , the sun has finally decided to come out here again, so time to pack up a few sandwiches and head out for a nice little hike. Looks like a good mental health day to me . Life is short my friends, take time to walk somewhere, and you will actually see things in Real Time , Enjoy!
It’s all about the dough………… fun to play with and you can eat it too !
~Seed Bread with Sun-Dried Tomato~
- 2½ cups (625 mL) warm water
- 4 tbsp(30mL) olive oil
- 2 tsp(10mL) vanilla extract
- 2 tbsp(30mL) sugar
- 4 cups(512 g ) all purpose flour
- 1 cup(250mL) rye flour
- ½ cup(125mL) whole wheat flour
- 4 tbsp(15mL) dry milk powder
- 4 tbsp(15mL) gluten
- 2 tbsp(30mL) caraway seeds
- 2 tsp(10mL) salt
- 4 tsp(20mL) yeast
- 1 cup(250 mL) seed mixture ( flax, raw sunflower, raw pumpkin, etc) of your choice
- ½ cup (125 mL) sun-dried tomatoes , dried , not in oil, chopped into pieces
Put all ingredients into bread machine , in order , saving the seeds , and sun -dried tomatoes to add during the final mixing cycle. If you forget you can manually knead the seeds in after . Put bread machine on dough cycle, then take out of machine put into a well greased bowl and cover with a damp cloth. Place into a proofing oven ( preheat oven to 200° then turn it off ) let dough rise about 30-45 minutes. Take out of proofing oven, and place dough on lightly floured surface, and cut into 4 equal portions, shape into balls and roll into ablong shapes, make a few little slices in top with a sharp knife, and place them onto a greased baking sheet 3 inches or more apart and back at 375° oven for 25 minutes or until golden brown . Remove bread and place on cooling racks.
Makes 4 nice little loaves and is superb for sandwiches.
This is a general recipe for the seed bread John makes, you can make with or without the sun-dried tomatoes, or they can be substitued for raisins, or black olives .
Copyright © 2012
Reblogged this on thesurvivalplaceblog.
If I baked, I would be as big as the house. Looks great!
That is why we eat dense breads with lots of goodness! Thanks