Brown Seed Bread
Makes 2 loaves
2-1 / 2 to 3 cups all-purpose flour
3 cups whole wheat flour
1 / 2 cup wheat bran
1 / 4 cup millet seed
1 / 4 cup flax seed
2 tablespoons sunflower seed
1 envelope FLEISCHMANN’S RapidRise Yeast
1-1 / 2 teaspoons salt
2 cups water
1 / 4 cup + 2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons KARO Light Corn Syrup
1 tablespoon vinegar
Melted butter or margarine (optional)
In large bowl, combine 2 cups all-purpose flour, whole wheat flour, wheat bran, seeds, undissolved yeast, and salt. Heat water, oil, molasses, corn syrup, and vinegar until very warm (120o to 130o F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1 / 2 x 4- 1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375oF for 35 minutes or until done. Remove from pans; cool on wire racks. Brush with melted butter, if desired.
Serving size: 1 slice; 1/24 of recipe
Serving weight: 2.2 ounces (62 g)
Calories 160; Total fat 5 g; Saturated fat 0.5 g;
Cholesterol 0 mg; Sodium 150 mg; Carbohydrates 27 g;
Dietary fiber 3 g (1.4 g / oz); Sugars 2 g; Protein 5 g