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Flaxseed and Sunflower Bread

submitted by Sara on February 5, 2019
Source: http://thoughtbloggles.blogspot.com/2018/02/flax-and-sunflour-bread-for-great-rising.html
contains glutencontains sesamecontains animal productscontains eggs
Baked Good
Breakfast

Ingredients
for
servings
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3⅜ tsp Sesame Seeds, whole, dried
contains sesame
 2⅞ tsp Flaxseed, Linseed
5⅛ tsp Sunflower Seeds, dried
5⅝ tsp Pumpkin Seeds, dried, whole
⅞ cup 1 tbsp 2 tsp Flaxseed Meal, Flax Flour, partially de-oiled
3.53 oz Sunflower Seeds Flour, partially de-oiled
⅔ cup 1 tbsp Wheat flour, bread flour, high gluten flour
contains gluten
 ¾ cup 2½ tsp Wheat flour, white, all-purpose, enriched
contains gluten
 ⅝ cup Wheat flour, whole-grain
contains gluten
 ½ tsp Baker's Malt
contains gluten
 1½ cups 1 tsp Tap Water
0.74 oz Yeast, wet, fresh, leavening agent
2  (ea. 1.76 oz) Egg, large
contains animal productscontains eggs
 1 tbsp Oil, Canola, Rapeseed
36.05 ozaltogether (view nutrition facts)

Preparation

  1. Serving size:
    1.20 oz (calculated)
    Notes: one slice with a thickness of 1 cm or 2/5 in
  2. Temperature: 392 °F
  1. Bring some water to a boil and cover the seeds with it and set aside for later. You can use any mix of seeds you like.
  2. In a bowl, whisk together all the dry ingredients.
  3. In a separate, large bowl, crumble the yeast into the measured out, lukewarm water and let it dissolve.
  4. Add the eggs and oil and whisk together.
  5. Add about 3/4 of the dry ingredients to the bowl and mix well.
  6. Drain the seeds and add them to the dough. Mix until the seeds are evenly distributed.
  7. Now add the remaining flour and knead for about 10 minutes.
  8. Cover the bowl with a damp, warm towel and let rise in a warm place for an hour. For example, put it in the oven, which you heated to around 30 °C to 40 °C (85 °F to 105 °F).
  9. Knead the dough and put it in a large, greased loaf pan. We use as pan that's 30 cm long, 13 cm wide and 8 cm deep (11 3/4 in by 5 1/8 in by 3 1/8 in).
  10. Let rise for another 45 minutes.
  11. Bake in a preheated oven for about an hour. If the bread browns too quickly, cover it with some foil and continue to bake.
  12. Remove the bread from the pan and place it on a cooling rack.
  13. Let it cool completely, at least half an hour, before slicing.
  14. The bread is fluffy and springy with a dark, rich crust.

Nutrition Facts
for
serving

  • Calorie count
    74 kcal
  • % of calories by macros
    Fat31.1 %23 kcal2.6 g
    Net Carbs36.5 %27 kcal6.7 g
    Dietary Fiber6.8 %5 kcal2.7 g
    Protein25.7 %19 kcal4.7 g
  • Approx. WW SmartPoints™
    1.8
  • Cholesterol 12.5 mg
  • Sodium 5.9 mg
  • Fat 2.6 g
    • Saturated Fat 0.3 g
    • Trans Fat 0 g
  • Carbohydrates 9.4 g
    • Dietary Fiber 2.7 g
    • Total Sugars 0.3 g
    • Added Sugar 0 g
    • Sugar alcohols 0 g
  • Protein 4.7 g
  • Calcium 9.5 mg
  • Iron 0.5 mg
  • Magnesium 15 mg
  • Potassium 48.5 mg
  • Zinc 0.3 mg
  • Vitamin A (Retinol Equivalents) 5.4 mcg
  • Vitamin B12 0 mcg
  • Vitamin C 0 mg
  • Folate 14.4 mcg
    • Folic Acid 5.9 mcg