Hit The Trail Mix Bread
From jo_jo_ba 15 years ago
- 40 minutes to make
- Serves 16
All the good stuff and sweetness locked inside every slice will keep you going no matter what you're doing... be it a mountain hike or a mountain of paperwork!
Ingredients
- 5 oz bread flour shopping list
- 4.5 oz whole wheat flour shopping list
- 2 oz spelt bran shopping list
- 2 tbsp ground flaxseeds shopping list
- 1/4 tsp salt shopping list
- 1 pkg instant yeast shopping list
- 3/4 cup warm unsweetened almond milk shopping list
- 1/3 - 1/2 cup water shopping list
- 1 1/2 fl. oz honey shopping list
- 1 tbsp canola oil shopping list
- 3 cups cranberry-based trail mix (mine had cranberries, golden raisins, cashews, peanuts, sunflower seeds and pumpkin seeds) shopping list
How to make it
- In a large mixing bowl, combine flours, bran, flaxseeds, salt and yeast. Set aside.
- In a smaller bowl, combine almond milk, water, honey and canola oil.
- Pour liquids into the flour and yeast mixture, mixing well.
- Add the trail mix and continue mixing until the dough forms a ball that pulls away from the sides of the bowl (a stand mixer with the dough hook attachment
- makes this easier).
- Knead (by hand or mixer) for 12 minutes, until very smooth and supple.
- Place into a lightly greased bowl, cover and allow to rest 30 minutes.
- Press the rested dough into a rough rectangle and roll up into a log, pinching the seams to seal.
- Place in a large greased loaf pan, cover and allow to rise 1 hour, until dough rises 1" above the rim of the pan.
- Preheat oven to 350F.
- Brush the top of the loaf lightly with water, then place on the centre rack and bake for 35-40 minutes.
- Turn bread out of pan immediately and cool on a wire rack completely before slicing.
People Who Like This Dish 4
- jett2whit Union City, GA
- mbeards2 Omaha, NE
- midgelet Whereabouts, Unknown
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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