Let me begin by saying that this week’s bread recipe has a bit of a twist and is WONDERFUL! I could’ve literally eaten the whole loaf by myself. I thought the Chia Seed Bread was my favorite but as I create a new loaf each week—well, I am in love! But you decide.
It is a very moist loaf that is filled with a combination of dried fruits and seeds with a hint of sweetness. It was delicious when hot and fresh but also fantastic for sandwiches!
Berry Seed BREAD (makes a 1 1/2 # loaf)
- 1 cup warm water (110 degrees)
- 2 tablespoons organic agave
- 1 pkg bread machine yeast or (2 1/4 t.)
- 1/4 cup oil
- 3 cups bread flour
- 1 teaspoon salt
Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and Start. My machine is programmed to beep midway, signifying that you can add any nuts, fruits, etc. *I used my food processor to chop the fruit and seeds into small pieces.
Add the berries and seeds at this time. If yours is not programmed this way, check when dough is at kneading phase and add then.
The final outcome… a tremendously moist loaf, with a mouthful of fruit and nuts in every bite!
I made my favorite tuna salad recipe (minus the dried cranberries), and ooh la-la!
It hit the spot and it was just what I needed to break the monotony of my studying.
Next week, check back to see what we come up with. We will be using brown rice flour.