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
<p>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.</p>
Instructions
- Preheat oven to 350F. Lightly coat two medium bread pans with canola oil spray.
- Spread chopped pecans and sunflower seeds on sheet tray and toast until golden brown, about 5 minutes. Check frequently to prevent burning. Set aside.
- 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.
- 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.
<p>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.</p>
