Seven Grain Bread

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
105
protein 
6 g
sodium 
149 mg
carbohydrates 
12 g
fat 
4 g
fiber  
2 g
cholesterol 
0 mg
Servings 
2 loaves make 32 slices (1 slice ea.)
Ingredients 

½ cup pecans, chopped
3 Tbsp sunflower seeds
2 cups warm water (90 to 105F)
1¼ cups whole-wheat flour
1 Tbsp active dry yeast
1½ Tbsp honey
¼ cup ground flax seeds
2 cups bread flour
2 tsp salt
½ cup Arrowhead Mills Seven-Grain Cereal

This recipe may be used for 3 ounce sandwich rolls. After first proof, roll into balls and proof again until doubled in size. Bake on sheet pan for 15 to 20 minutes, or until golden brown.
Instructions 
  1. Preheat oven to 350F.  Lightly coat two medium bread pans with canola oil spray.
  2. Spread chopped pecans and sunflower seeds on sheet tray and toast until golden brown, about 5 minutes. Check frequently to prevent burning. Set aside.
  3. In a large bowl, combine water, flour, yeast, honey and flax seed. Let sit in a warm area until doubled in size, about 1 hour.
  4. Add remaining ingredients to yeast mixture and mix well. If using an electric mixer with a dough hook, knead for 3 minutes on medium speed, otherwise knead by hand for 5 minutes. Dough will be elastic but not smooth. Place in a bowl which has been lightly oiled with canola oil. Cover and let proof in a warm area for 1 hour. When  doubled in size, punch down and portion into 2 loaves. Place in loaf pans and proof again until doubled in size. Bake for 30 to 40 minutes, or until golden brown.
This recipe may be used for 3 ounce sandwich rolls. After first proof, roll into balls and proof again until doubled in size. Bake on sheet pan for 15 to 20 minutes, or until golden brown.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.