I used to buy commercial breads and was kind of tired of the same taste and texture of it. I was also not happy to pay for a chia seed bread or quinoa seed bread for such a ridicuously high price where I can just easily add in my bread making.
For this, I sliced it very thin sandwich sizes, yum..
Recipe :( 750g loaf)
Water, lukewarm: 205ml
Butter or margarine: 3 teaspoons ( I used grapeseed oil / tahini / olive oil for the same amount) Salt: 1 teaspoon
Brown Sugar: 3 teaspoon
Skim milk powder: 3 teaspoons
Bread improver: 1 teaspoon ( I used yogurt instead, 2 tablespoons)
Mixed grain: 1/3 cup ( combination of sesame seeds, poppy seeds, sunflower seeds,pepitas, linseed, chia and coarse polenta)
Sultana: 3 tablespoons ( I like to have a bit of sweetness).
Plain flour : 240g
Wholemeal plain flour : 120g
Dry yeast: 1 1/2 teaspoons
Methods:
1. Wet ingredients go in first. Sugar on one side while salt on the other side. Last add in the yeast just before you add the flour.
2. Select menu " Wheat", "light crust", 750g. Press "start".
3. When complete, leave bread in the pan for 10 minutes. Rest on cooling rack after that. It's best to slice your bread a few hours later.
Note:
Be sure to take a quick look during first 5 to 10 minutes. Dough should look smooth, soft, slightly sticky and have a tendency to flatten and catch the sides of the container. Dough which is too stiff will have ragged edges, it will not stick to the sides at all and form a tight round ball. In such a case you should add one tablespoon of extra water. For dough which is sticky and reluctant to form a ball, add one tablespoon of flour.
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