Brown Seed Bread Recipe

Name: Brown Seed Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12-3 cups all-purpose flour; 3 cups whole wheat flour; ½ cup wheat bran (or oat bran); ¼ cup millet seed; ¼ cup flax seed (if you like, coarsely grind in food processor); 2 tablespoons sunflower seeds; 1 (1/4 ounce) envelopefleischmann's fast rising yeast; 1 ½ teaspoons salt; 2 cups water; ¼ cup vegetable oil plus 2 tablespoons vegetable oil; 2 tablespoons molasses; 2 tablespoons light corn syrup (or light honey); 1 tablespoon vinegar; melted butter (optional) or margarine (optional)

Servings: persons

2 12-3 cups all-purpose flour
3 cups whole wheat flour
½ cup wheat bran (or oat bran)
¼ cup millet seed
¼ cup flax seed (if you like, coarsely grind in food processor)
2 tablespoons sunflower seeds
1 (1/4 ounce) envelopefleischmann's fast rising yeast
1 ½ teaspoons salt
2 cups water
¼ cup vegetable oil plus 2 tablespoons vegetable oil
2 tablespoons molasses
2 tablespoons light corn syrup (or light honey)
1 tablespoon vinegar
melted butter (optional) or margarine (optional)

1
In large bowl, combine 2 cups all-purpose flour, whole wheat flour, wheat bran, seeds, undissolved yeast, and salt.
2
Heat water, oil, molasses, corn syrup, and vinegar until very warm (120* to 130* F).
3
Gradually add to flour mixture.
4
Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5
Stir in enough remaining flour to make a soft dough.
6
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
7
Cover; let rest 10 minutes.
8
Divide dough in half.
9
Roll each half to 12 x 7-inch rectangle.
10
Beginning at short end of each rectangle, roll up tightly as for jelly roll.
11
Pinch seams and ends to seal.
12
Place, seam sides down, in 2 greased 8-1 / 2 x 4- 1 / 2-inch loaf pans.
13
Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
14
Bake at 375*F for 35 minutes or until done.
15
Remove from pans; cool on wire racks.
16
Brush with melted butter, if desired.

752

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 12-3 cups all-purpose flour, 3 cups whole wheat flour, ½ cup wheat bran (or oat bran), ¼ cup millet seed, and more.

Yes, Brown Seed Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Seed Bread

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