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Whole Wheat Seed Bread

Whole Wheat Seed Bread

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BENTRIVER

This is a recipe I formulated for my dear son while he was fighting cancer. He had his stomach removed but can still eat this bread. He remains healthy to this day, four years later!

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Stir together the 1/2 cup water and applesauce in a small bowl. Dissolve the yeast in the mixture, let stand until creamy, about 5 minutes. Pour the yeast mixture into a large bowl with 3 1/2 cups of warm water, honey, molasses, vegetable oil, lemon juice, and eggs; stir together to combine well.
  2. In a separate bowl, combine the whole wheat flour, flax seed, sunflower seeds, cracked wheat, and salt. Stir the flour mixture into the yeast mixture until a smooth dough forms. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Place in a lightly oiled bowl and cover; let rise in a warm place until doubled in volume, about 1 hour.
  3. Lightly grease four 9x5 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans until doubled in bulk, about 1 hour.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake 40 to 50 minutes, or until the loaves sound hollow when removed from the pan and tapped on the bottom.
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Reviews

CHILE1
69
5/23/2006

This bread is good. It is nice and moist for an all wheat bread. I had to add a lot more flour when kneading (at least a cup.) The recipe makes a lot of bread, so I would recommend spliting it into more than two pans. I used two pans and split the rest between mini loaf pans. My 2 year old daughter loves the mini loaves. My only change would be to reduce the molasses. Next time I might increase the honey and decrease the molasses because it is a very strong flavor. Overall, a recipe I will use again!

07jsande
54
1/26/2008

I have a passion for bread. I read the other reviews but had a feeling it would work out. Not only did it rise double in size, but it tripled...each time it rose--AND baked. I almost cried when it rose so much. I just love that feeling :) The trick is LOVE and not overworking it. I was in a hurry--and I think that helped. Make sure you have good yeast. I just made one loaf--cut the recipe in half. Thank you so much for the recipe; I hope your son is healthy and happy. Best, Jennifer

cocojo
38
8/3/2009

great recipe! I didnt have cracked wheat, or sunflower seeds so put in 1/4 cup chopped fine walnuts. I used 3/4 cup honey to 1/4 cup molasses. I added probably 2 to 2 1/2 cups more flour. I made it in my kitchen aid mixer..heavy duty one. I mixed it on Speed 2 until it just came away from sides. Also my flour was freshly ground whole wheat from the farmers market. This recipe is big! I got 12 buns, 1 10"round, 2 --9 1/2 x 5 1/2 loaves. The texture is light and the taste is lovely. I found my bread ready in 25 minutes. I used a thermometer to 200degrees. I think you could make this recipe in any shape.