WOW! This pandemic brought back my bread making skills from a century ago, smile. Yes, it seems as though everyone decided to make bread at home during this imposed quarantine. It is so obvious, it took me a month to find Active Dry Yeast and Instant Dry yeast. I went to every grocery that you can think of and not one had it. It was some sort of panic, everywhere I read, people were desperately looking and asking for yeast. Well, thank God I finally found it, so let the bread making begin in my home, smile.
I found this recipe on line. It’s from Tasty by Joey Firoben. However, I made it my own by adding the seeds and my basting oil instead of regular oil, I also reduced the whole wheat and all-purpose flour ratio to even amounts, since wheat flour is so tough and I needed to soften the loaf a bit. Oh, and I used bread flour instead of all-purpose. Also next time I make it, I will add 1 tbsp. of chopped fresh rosemary. Boom!
Approx. Prep and Cook Time: 3 plus hours
Approximate Cost: $3.93 or (about .50 cents per serving)
Difficulty Level: Advanced
Allergens, Other: CONTAINS WHEAT
Servings: 16 slices to make 8 sandwiches
1 ¼ cups warm water (not hot) (0)
1 ½ teaspoons sugar (.10)
1 ½ teaspoons active dry yeast (.50)
1 ½ cups + 2 tbsp. + 1 tsp. whole wheat flour (.98)
1 ½ cups + 2 tbsp. + 1 tsp. BREAD Flour (or all-purpose flour) (.90)
2 tablespoons Angie’s basting olive oil (.50)
1 ½ teaspoons salt (.10)
SEEDS for the Dough: (.50
4 TSP. Sesame Seeds
4 TBSP. sunflower seeds
SEEDS for Topping: (.35)
1 TBSP. Sesame Seeds
1 TBSP. sunflower seeds
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.