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Honey Nut Seed Bread
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This recipe has earned the goodfibes seal indicating it is a good source of fiber. Makes 2 loaves
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Dough
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2-1 / 2 to 3 cups all-purpose flour
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2-1 / 2 cups whole wheat flour
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1 / 2 cup nonfat dry milk
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2 envelopes FLEISCHMANN'S RapidRise Yeast
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2 teaspoons salt
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2 teaspoons ground cinnamon
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2 cups water
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1 / 3 cup honey
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1 / 4 cup butter or margarine
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1 / 4 cup sunflower seeds
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1 / 4 cup chopped almonds
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1 tablespoon sesame seed
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Seed Topping
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1 / 4 cup honey
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1 / 4 cup sunflower seeds
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1 / 4 cup chopped almonds
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1 tablespoon sesame seed
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Directions
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In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, dry milk, undissolved yeast, salt, and cinnamon. Heat water, honey, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 / 2 cup all-purpose flour, seeds and almonds; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
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Divide dough in half; form each into an oval loaf. Place on 2 greased baking sheets. Brush tops with 1 / 4 cup honey; sprinkle with seeds and almonds. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
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Bake at 350oF for 25 minutes or until done. Remove from sheets; cool on wire racks.
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Nutritional Information:
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Per Serving:
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Serving weight: 2.4 ounces (69 grams)
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Calories 170; Total fat 5 g; Saturated fat 1.5 g;
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Cholesterol 5 mg; Sodium 220 mg; Carbohydrates 28 g;
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Dietary fiber 3 g (1.3 g / oz); Sugars 8 g; Protein 5 g
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