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Рецепт Molasses Multi Seed Bread

by Global Cookbook

Ингредиенты

1 1/2 c. hot lowfat milk 105 to 110F 1 c. hot water 105 to 110F 4 Tbsp. butter melted and slightly     cooled 2 c. King Arthur 100% White Whole Wheat Flour 4 c. Special For Machines Bread Flour (4 to 5) 1/8 tsp ascorbic acid (with so much molasses this will really help your dough rise)

1 Tbsp. instant yeast (first choice) or possibly active dry yeast 1 Tbsp. salt 3 Tbsp. sunflower seeds 3 Tbsp. poppy seeds 3 Tbsp. sesame seeds 3 Tbsp. flax seeds 1/2 c. molasses

Инструкции

1. Blend together the lowfat milk, water, melted butter, white wheat flour and 2 c. of the bread flour in the bowl of an electric mixer. Add in the ascorbic acid, yeast and salt, and beat the mix for 2 min. (If you're using active dry yeast, reserve 1/4 c. of water in that to proof the yeast before adding it.)
2. Beat in the seeds and molasses. Add in the remaining bread flour gradually, beating all the while, till the dough has formed a smooth ball. Knead for 3 to 5 min on medium speed.
3. Turn the dough out onto a lightly floured surface and knead it briefly; it should be smooth and elastic. Place the dough in a lightly greased bowl, turning it so the top of the dough is coated with a thin film of oil. Cover it with plastic wrap and let it rise till doubled in size, 1 1/2 to 2 hrs.
4. Punch down the dough, divide it in half and shape each piece into a loaf. Place the loaves in two lightly greased 8 1/2 x 4 1/2-inch bread pans, cover with plastic wrap and let rise till the dough has crowned 1 inch over the top of the pans, 1 to 1 1/2 hrs.
5. Bake the bread in a preheated 375F oven for 40 to 45 min, or possibly till an instant-read thermometer inserted in the center of the loaves registers 190F. Turn the loaves out onto a wire rack to cold completely.
6. Yield: 2 loaves, each yielding seventeen 1/2-inch slices

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