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Print this Recipe    Wheat 14

Whole Wheat Bread
Makes 1 loaf

4 - 4 1/4 cups unsifted whole wheat flour
1 pkg rapid rise dry yeast
1 1/2 tsp salt
1 3/4 warm water
1 Tbsp veg. oil
1 large egg white
1 tsp water
1 tsp sesame seeds
1 tsp sunflower seeds

In a large bowl, combine 3 cups flour, the yeast and salt.

Add warm water and oil. With a food processor or electric mixer,
blend together until a soft dough forms. Switch to a wooden spoon
and stir in enough of the remaining flour (about 3/4 cup) to make
a stiff dough.

Turn dough onto a lightly floured wooden board (tip: to keep it
from sliding around place a slightly damp dish cloth under the
board). Knead dough, working in more dough as necessary, until
smooth and elastic - about 10 minutes. Shape into a ball.

Oil the inside of a clean and dry large bowl, place dough in bowl
and turn dough to bring oiled side up. Cover bowl with a clean,
dry cloth and place in a warm dry place, away from drafts, until
doubled in size (about 30 - 40 minutes).

Grease a 9x5 inch loaf pan. You will know the dough is ready if
you give it a wee poke and the indentation remains. Gently punch
the dough down, shape into a loaf and place in the greased pan.
Cover again and let rise in that same warm spot until it is again
doubled in size (about 20 minutes).

Heat oven to 400 deg.f. Beat egg white and water together and brush
over top of loaf. Sprinkle top with the seeds. Bake loaf 30 - 35
minutes, until golden brown and sounds hollow when tapped on
top.Remove from pan and cool on a rack.


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