Inside Mrs. Ehlers Kitchen
Ingredients:
- 3 cups unbleached,
- King Arthur flour
- 1/2 cup whole wheat
- (Hungarian stone ground)
- 1/4 cup rye flour
- (Hodgson Mill, stone ground.)
- 1/4 cup flax seed meal
- (Bob’s Red Mill)
- 1 tsp. salt
- 1/4 cup sunflower seeds
- 1/4 cup honey
- 1 egg, beaten,
- 1 Tbs. safflower oil
- 1 cup warm water
- 1 envelope dry yeast
- softened in 1/4 cup warm water with a pinch of sugar (about 5 min)
- 1 egg white beaten with
- 2 Tbs. water
How to Prepare:
- In large bowl, mix all of the flours together with the flaxseed meal, in order shown.
- Make a well in the center of the flours. Set aside.
- Mix the beaten egg, safflower oil and the honey together in a smaller bowl.
- Now pour the cup of warm water into the well of the flours.
- Add the softened yeast to the water and stir.
- Add the beaten egg, honey and safflower oil. Mix together with the flours, until incorporated.
- Knead until smooth, about eight minutes.
- Make into a round ball and place in a greased bowl. Turn the ball, so top is oiled. Cover the bowl with saran wrap and a clean towel. Set the bowl in a warm place to rise for 70 to 75 minutes.
- Punch down, cover and let rest for 10 minutes.
- Knead and shape into a round loaf. Place in a greased pan that is sprinkled with cornmeal.
- Cover and let rise 30 minutes or until doubled.
- Brush the loaf with beaten egg white and 1 tbs. water. Sprinkle with 1 tbs. sunflower seeds.
- Bake in a pre-heated 350 degree oven on the center rack, for 25-30 minutes or golden brown.
This bread is healthy and yummy!
