It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Nut And Seed Bread
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- #86195
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 cup quick oatmeal
1 teaspoon salt
4 tablespoons melted butter
1/2 cup warm water
1 cup whole wheat flour
1/2 cup wheat germ
2 3/4 cups cold water
1/2 cup molasses
2 packages yeast
1/4 cup sugar or honey
1 cup rye flour
1/3 cup bran flakes
4 cups unbleached flour (more as needed)
1 cup broken walnuts or other nuts, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons broken walnuts or other nuts
directions
Combine oatmeal and 2 cups cold water. Bring to boil in saucepan. Cool.
Place in electric mixer bowl and add molasses, salt and butter. Blend, and cool to lukewarm.
Blend yeast with warm water, sugar and stir. Let stand until foamy.
Add the yeast mixture and 3/4 cup cold water. Beat smooth. Add flours (except bread flour) and nuts and seeds and mix well. Add bread flour as needed to make a workable soft dough.
Turn out on floured board and knead for 10 minutes. Place dough in lightly greased bowl. Cover with damp cloth. Let rise until double.
Punch down. Divide in half. Place in buttered bread pans. Cover and let rise.
Bake at 375 degrees F for 35-40 minutes.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 12, 2011
My family loved this bread. It was great for sandwiches, side for pasta, etc. This is a keeper. I made it in my Mini-Zo.