Prep 1 hr
Cook 40 mins
I created this stick-to-your-bones bread from the recipe on the back of the Vital Wheat Gluten box, I made a few changes and tried it to go along with Chicken and Barley soup. Oh, man!! This is a keeper. Enjoy!
- 2 1⁄2 cups warm water
- 1 (1/4 ounce) package active dry yeast
- 1⁄2 cup molasses
- 1 cup vital wheat gluten
- 2 cups stone ground whole wheat flour
- 1 1⁄4 cups all-purpose flour
- 1⁄2 cup hulled sunflower seeds
- 1 1⁄4 teaspoons salt
- 1 -1 1⁄2 cup stone ground whole wheat flour
- Stir yeast and molasses into water.
- Mix all dry ingredients except additional flour.
- Combine dry mixture with yeast mixture knead in additioal flour to form elastic dough.
- Place in greased bowl, turn greased side of dough up.
- Let rise in warm place until double, 60-90 minute
- Punch down dough and roll out on floured suface divide in half. Roll into loaves and place in greased bread pans.
- Let rise 45 min - 1 hour.
- Bake 350F for 40-45 minute.
This is a GREAT bread! Hearty, filling, and easy to make. I mix the yeast mixture, 2 cups of SGWW Flour in my food processor, add 1/2 to 1 cup milled flax seed, and slowly add as much of the remaining flour to form a loose dough. I then turn it out to knead on a floured surface. Now I add the seed mixture (sunflower, pumpkin, poppy, sesame or any seed you choose), this keeps the seeds whole. If you want the seeds broken, add them while the soft dough is still in the food processor. Knead the bread until ready to put into the greased bowl. Depending on my mood, I either bake in one loaf pan, and several small loaf pans, or I turn the whole amount out onto a preheated baking stone and bake in a round rustic shape. Either way, this makes a flavorful, crunchy, HEALTHY bread.
Excellent recipe. Airy and chewy bread, wonderful flavor of the sunflower seeds blending with that of molasses. In addition to the great taste, it is definitely stick to your ribs - very satisfying. I modified it by adding 1 cup wheat bran and 1/4 cup 7-grain hot cereal (cracked wheat, corn, etc). Next time, to play around with this recipe, I plan to increase the salt and drop the molasses to 1/4 cup but first I need to research if the amount of yeast must be increased because salt may have a negative effect on yeast.
GREAT bread! Very hearty and tasty. Any chance you could throw your chicken and barley soup up on Zaar? Would love to try it with your awesome bread!