Trail Mix Bread
If you enjoy the great outdoors, particularly hiking or camping, then you should find this trail mix bread a delicious, nutritious, and filling food to take along.
Make 1 oval loaf
3 cups bread flour, divided
1/2 cup buckwheat flour
2 envelopes Fleischmann’s RapidRise Yeast
1 teaspoon salt
2 tablespoons granulated sugar
1 tablespoon brown sugar, packed
3/4 cup milk
1/2 cup water
1/4 cup margarine
1 tablespoon sesame seeds
1/2 cup dried apricots, chopped
1/2 cup prunes, chopped
1/4 cup pumpkin seeds, coarsely chopped
1/4 cup sunflower kernels
1/4 cup coconut
Combine 1 cup of bread flour, buckwheat flour, undissolved yeast, salt, and sugars.
Heat milk, water and margarine to very warm (120° F – 130° F). Stir into dry ingredients. Add enough of the remaining bread flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Add the seeds and fruit near the end of the kneading period by rolling the dough to about 1-inch thick, sprinkling on the seeds and fruit, sealing the dough around them. Knead a little longer to evenly disperse. Cover; let rest on floured surface for 10 minutes. Punch down the dough and form into a oval-shaped loaf. Place on a greased cookie sheet. Cover; let rise in a warm draft-free place until doubled in size, about 30 to 60 minutes. Make a few shallow diagonal slits on the surface of the loaf.
Preheat oven to 375° F. Bake for 25 minutes. Remove from baking sheet; let cool on wire rack.
Nutrition Information Per Serving:
Serving Size: 2 ounces (1/19 of recipe)
Calories 170; Total fat 4.5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 150mg; Carbohydrates 28g; Dietary Fiber 2 g (.8g per ounce); Sugars 7g; Protein 5g