Recipe courtesy of Dan Leader
Whole Wheat Sandwich Loaf with Flax, Sesame and Sunflower Seeds
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- Total: 11 hr 50 min
- Prep: 11 hr
- Cook: 50 min
- Yield: 2 (1 pound 4 ounce) loaves
-
- Nutritional Analysis
- Per Serving
- Calories
- 102 calorie
- Total Fat
- 1.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 243 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 3 grams
- Protein
- 4 grams
- Sugar
- 3 grams
- Total: 11 hr 50 min
- Prep: 11 hr
- Cook: 50 min
- Yield: 2 (1 pound 4 ounce) loaves
-
- Nutritional Analysis
- Per Serving
- Calories
- 102 calorie
- Total Fat
- 1.5 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 243 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 3 grams
- Protein
- 4 grams
- Sugar
- 3 grams
Ingredients
Directions
- Soak sesame, sunflower and flax seeds covered with water overnight. Combine seeds and water with flour, malt, 1 1/8 cups water and honey. Let rest for 10 minutes. Add sourdough levain and yeast. Handknead for about 14 to 18 minutes (machine knead for 12 to 14 minutes). Add salt within the last 4 minutes. Let proof in greased bowl, covered with a damp towel, at 78 degrees, for about 2 1/2 hours or until doubled in volume. Divide dough into 3 greased loaf pans. Bake in preheated 400 degree oven for about 50 minutes.
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