Whole Wheat Seed Bread recipe

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Ingredients

½ cup warm water
⅓ cup unsweetened applesauce
3 tablespoons active dry yeast
3 ½ cups warm water
½ cup honey
½ cup molasses
½ cup vegetable oil
3 tablespoons lemon juice
2 eggs, beaten
9 cups sifted whole wheat flour
½ cup ground flax seed
1 cup quick cooking oats
½ cup sunflower seeds
¾ cup cracked wheat
1 tablespoon sea salt

Nutrition Info

144.5 calories
carbohydrate: 25.3 g
cholesterol: 7.8 mg
fat: 3.8 g
fiber: 3.8 g
protein: 4.4 g
saturatedFat: 0.6 g
servingSize: -
sodium: 116.5 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 loaves

Recipe Note

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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