100% Whole Wheat w/ seeds Bread Recipe for the Bread Machine (Bread Maker), Zojirushi Virtuoso Plus
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Recipe:
Ingredients
* 1 1/4 cups (283g) lukewarm water
* 2 tablespoons (25g) olive oil or vegetable oil
* 1/4 cup (85g) honey or 1/4 cup (78g) maple syrup
* 3 1/2 cups (397g) Whole wheat flour
* 1/4 cup (35g) sunflower, sesame or flax seeds, or a combination, optional
* 1 tablespoon vital wheat gluten, optional; for higher rise
* 1 1/2 teaspoons (9g) salt
* 1 1/2 teaspoons instant yeast
Instructions
* To make bread in a bread machine: Put all of the ingredients into the bread pan in the order listed. Place the baking pan into the Home Bakery, close the lid and plug the cord into the outlet. Program for basic white bread (or for whole wheat bread, if your machine has a whole wheat setting), and press Start.
* Remove the bread from the machine when it's done. Either turn it out of the pan onto a rack to cool; or turn it out of the pan, place it back in the machine (atop the structure that holds the pan), crack the lid open about 1, and let it cool right in the cooling-down machine. This helps prevent the crust from wrinkling as the loaf cools.
To make bread by hand:
* Mix all of the ingredients in a large bowl, or in the bowl of a stand mixer.
* Knead the dough until it's smooth and just slightly tacky, about 8 to 10 minutes. Place the dough in a greased bowl, cover, and let it rise until doubled in volume, about 1 to 1 1/2 hours.
* Gently deflate the dough and shape it to fit a greased 8 1/2 x 4 1/2 loaf pan. Let it rise, covered, until doubled, about 1 to 1 1/2 hours.
* Bake the bread in a preheated 375°F oven for 35 minutes, or until a digital thermometer inserted in the center of the loaf reads 190°F. Remove the bread from the oven, remove it from the pan, and cool it on a rack.
Superfood Sourdough Bread Recipe With 100% Sprouted Whole Grain Flour | 5 Min Prep | No Stand Mixer
If you are looking for an Ezekiel bread recipe, you'll love this! For many people, sourdough is not only a tastier option but also a healthier one that’s easier to digest compared to normal bread. Today, I’m going to show you how to make an even healthier sourdough with 100% sprouted whole grain flour. I also like to pack this bread full of seeds for added vitamins, minerals, protein, and healthy fats. These added superfoods make this one of the most nutrient dense breads there is. And it’s super tasty…this bread is so hearty with a delightful nutty taste and has great texture with all those seeds. This recipe is insanely easy and vegan!
Recipe (1 loaf for 9 X 5 inch pan, **NOT 9 X 13 inch pan as stated in the video, sorry for the typo!!**)
500g sprouted whole grain flour - approximately 3 cups and 2 Tbs (I’m using spelt but whole wheat works well too! If you don’t have sprouted grain flour, you can use any whole grain flour.)
2 tsp himalayan pink salt
2 Tbs unfed starter from fridge
1 ¾ cups room temperature water
¼ cup each of sunflower seeds, pumpkin seeds, black sesame seeds, hemp seeds, and ground flaxseed
Bake at 400 deg F for 1 hour (first 40 minutes with cover on, last 20 minutes with cover off)
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Disclaimer: The content in this video and on this YouTube channel is not meant to diagnose, treat, cure, prevent, provide medical advice, or substitute for advice from a healthcare professional on any medical condition. Please consult your healthcare provider for any health related issues.
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