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- Chuck's Collection
Serves/Makes:1 1 1/2 lb. loaves
- 1/3 cup (80 ml) sesame seeds
- 1/3 cup (80 ml) flax seeds
- 1/2 cup (125 ml) sunflower seeds
- 1 cup (225 ml) rolled oats
- 3 cups (700 ml) rye meal
- 4 cups (950 ml) unbleached white flour
- 1 cube compressed yeast or 1 pkg dry yeast
- 1/2 tsp (2 ml) salt
- 1/3 cup (80 ml) honey
- 1/3 cup (90 ml) corn oil
- 1 cup (225 ml) raisins
- 1 cup (225 ml) broken pecans
- Mix seeds, rolled oats and 1-1/2 cups (350 ml) rye meal.
- Stir in 1-1/2 cups (350 ml) warm water and 1/4 pkg or 1/2 cube of yeast. If using compressed yeast, first dissolve in part of the water and refrigerate overnight.
- Combine seed mixture and yeast mixture, add remaing 2 cups (475 ml) white flour and 1-1/2 cups (350 ml) rye meal, salt, honey, oil and remaing yeast.
- Using a mixer with a dough hook, mix for 5 minutes or knead by hand for 7 minutes.
- Add raisins and pecans after mixing dough.
- Let dough rest for 30 minutes, divide into 2 pieces.
- Work eachpiece into a round, then shape into a loaf form.
- Place on a greased baking sheet, to rise in a warm place, for about 1 hour or until about double in size.
- Preheat oven to 425 degrees (225 C.), place a pan of hot water on the lower shelf.
- Place bread in oven.
- After 10 minutes, lower temperature to 400 degrees (200 C.) and bake for 40 minutes more or until it is nicely browned.
- From Ocala, FL. Star Banner Dec. 29, 1988
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