Delicious loaf of whole wheat bread full of pecans, sunflower seeds , raisins, apricots and dried cherries.
Ingredients
1 cup whole milk (110 degrees)
1/3 cup water (110 degrees)
1/4 cup light molasses
3 1/2 tablespoons melted butter - cooled
1 3/4 - 2 1/4 cups bread flour
1 1/2 cups whole wheat flour
1 envelope instant yeast (2 1/4 teaspoons)
2 teaspoons salt
3/4 cup pecans - toasted
1/4 cup sunflower seeds - toasted
1/4 cup raisins
1/4 cup apricots, coarsely chopped (I omitted these because I didn't have any and added raisins instead)
1/4 cup dried cherries
vegetable oil spray
Instructions
Whisk together the milk, molasses and 3 tablespoons butter in a stand mixer with a dough hook.
Add the yeast to the water and let set for a few minutes to make sure the yeast proofs. Add to milk mixture.
Mix together the 1 3/4 cups bread flour, wheat flour and salt. Add to the milk mixture and with the dough hook mix together on low speed, about 2 minutes. Continue to mix the dough on medium-low for about 8 minutes. If after 4 minutes you need to add more flour do it a 2 tablespoons at a time until the dough clears the sides of the bowl but still sticks to the bottom.
Add the nuts and dried fruits and mix for another 2 minutes until they are incorporated.
Turn the dough out into a greased bowl and let rise for 1 1/2 - 2 hours until the dough has doubled.
Spray a 9 x 5 inch bread pan with spray. Shape the dough into a loaf and cover in the bread pan.
Preheat the oven to 350 degrees.
Brush the loaf with the remaining butter. Bake the bread for 50 - 60 minutes or until center of bread is 200 degrees. Cool loaf in pan for 15 minutes after baking. Remove to a wire rack to cool.
Note: One of things I do when I use rasins in a bread like this is to heat the water and add my raisins to it. I let it sit for 15 minutes and then use that water to proof my yeast.
/2 inch slice 200 calories
America's Test Kitchen
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2012/01/23/trail-mix-bread/