I was in dire need of some good whole wheat bread yesterday – and the grocery store bakery just wasn’t delivering on all my cravings. I wanted rich and nutty aromas, a bread chock full of nutrients, and deliciously guilt-free. So to the kitchen I went, to concoct the bread my mouth was watering for.
Yes, this is healthy bread that’s full of
bird seed flax and sesame seeds. But it’s also good bread. It can side a bowl of soup, goes great with butter and honey, or can be the ideal ends (and middle…) to a fantastic Club Sandwich. Something a little like this :
Whole Wheat & Seed Bread
- 1 1/2 C. warm water
- 1 1/2 tsp. active dry yeast
- 1 T. honey
- 1 tsp. coarse sea salt
- 1/4 C. rolled oats
- 1/4 C. flax seeds
- 1/4 C. sunflower seeds (roasted)
- 1/4 C. sliced almonds
- 2 – 3 C. whole wheat flour
- 1 tsp. olive oil
In the bowl of a stand mixer, combine water, yeast and honey. Allow to proof for 5 minutes. Add in salt, oats, flax, sunflower seeds, and almonds. Mix on low with the dough hook for 1 minute. Add in 2 cups of flour and stir on low until combined (scrape down sides of the bowl as needed). If needed, add in more flour 1/4 cup at a time. Dough will be tacky, but should form a ball and pull away from the sides of the bowl. Pour in oil while mixer is running. With the mixer on medium-low, knead for 7 to 10 minutes.
Place dough into a lightly oiled bowl, and turn to coat. Cover with plastic wrap and allow to rise for 1 1/2 hours. Punch down dough, lightly knead in the bowl for 2 to 3 minutes. Place dough into an oiled loaf pan, and allow to rise until dough crowns over pan by 1 inch (about 1 hour).
Bake bread at 375F for 30 – 35 minutes. Allow to cool for 10 minutes on a rack before removing from pan.
Layer, from bottom to top :
- Toasted bread
- 1 slice cheddar cheese
- 2 slices deli meat (rotisserie-style chicken)
- Bibb lettuce
- Tomato, thick sliced
- Toasted bread with mayonnaise
- 1 slice Swiss cheese
- 2 slices bacon
- 1 egg, over easy
- Toasted bread with whole grain mustard