First off, I bought a bag of 10 grain bread mix, which is made by Red Mill. This brand can be found at most supermarkets and it can also be ordered through Amazon. It makes a great bread. Then I added some whole wheat flour, some high gluten bread flour, some sunflower seeds, and some wheat germ. By the time I got through combining, I think my bowl contained pretty much every type of flour available. It was a very easy bread to make, I just had to be patient while the dough was rising. The wait was worth it. Freshly baked bread on a winter's day is a special treat. There was an incredible aroma filling the house as the bread was baking. The bread was really delicious and well worth making: whole wheat bread with walnuts and raisins!
|Now let's make whole wheat raisin walnut bread:|
1 bag (19 ounces) 10 grain bread mix –remove the yeast package that comes inside the bag
10 ounces whole wheat flour
6 ounces strong white flour, this is the high gluten bread flour, used for bread making
5 tablespoons sunflower seeds
4 tablespoons wheat germ
1 teaspoon salt
1 teaspoon sugar
1 teaspoon sugar
2½ tablespoons active dried yeast –use the envelope that comes with the bread mix, that’s one tablespoon, and then use more active dry yeat from your own supply.
4 tablespoons honey
Approximately 20 ounces of warm water
8 ounces roughly chopped walnuts
6 ounces raisins
some bread flour for dusting
- In a large bowl mix the flours with the sunflower seeds, wheat germ and salt. Add the walnuts and raisins and mix again.
- In a small bowl, using a spoon, mix the yeast, honey and warm water until well incorporated.
- Add the yeast mixture to the flour and knead by hand. When a dough has formed turn onto a surface sprinkled with bread flour and start kneading.
- Add a little extra water if needed to produce a soft but not too sticky dough, or add a little flour is the dough is too sticky. Continue kneading until the dough is smooth and springs back when pressed with a finger.
- Place in a large bowl, brush the top with a little vegetable oil and cover the bowl with a clean kitchen towel.
- Leave in a warm place and let rise until the dough has almost doubled in size. For me, it took 4 hours. It was a very cold day, with the temperature around 20°F. The kitchen was warm, but I think the low outside temperature had an impact on the time it took for the dough to rise.
- Lightly dust with white bread flour and knead again, pressing down on the bubbles that have been created in the dough.
- Shape into loaves, and lay on a baking sheet that has been sprinkled with a little bread flout. Sprinkle the loaves with a little more flour and score them.
|Score the loaves and let them rise again... Then in the oven they go and the whole house smells wonderful!|
- Preheat the oven to 325°F
- Place the tray on the middle shelf of the oven, spray the interior of the oven with a quick spritz of water (or place a small ovenproof dish filled with warm water on the floor of the oven).
- Close the oven door and immediately raise the temperature to 350°F.
- Bake for 30–35 minutes or until crisp and dark golden in color.