Earth Grains Bread
Earthy and hearty, this whole wheat and rye bread combines oats and sunflower seeds for a wholesome, flavorful loaf perfect for breakfast, sandwiches, or snacking.
Ingredients
Instructions
- Combine evaporated milk and water in a large bowl.
- Heat mixture to 105° to 115° Fahrenheit.
- Dissolve dry yeast in the warm mixture.
- Add brown sugar, oats, salt, whole wheat flour, rye flour, and 1 cup of all-purpose flour and sunflower seeds. Stir vigorously for 1 minute.
- Stir in 1 1/2 cups of additional flour to make a stiff dough.
- Knead on a floured surface, adding remaining flour until the dough is smooth and elastic, about 8 minutes.
- Place dough in a buttered bowl, brush the top with butter, cover, and let rise in a warm place until doubled in bulk.
- Punch down the dough.
- Divide into 2 loaves, place in greased loaf pans.
- Brush the tops with milk and let rise until doubled in bulk.
- Bake in a slow oven at 325°F (160°C) for 25 to 30 minutes or until the loaves sound hollow when tapped.
Tips & Substitutions
For a richer flavor, consider adding spices like cinnamon or nutmeg to the dough. If you don't have evaporated milk, you can substitute with regular milk by reducing the water slightly. Always check the yeast's expiration date for best results, and remember that kneading the dough well is crucial for a good rise.
Serving Suggestions
Serve slices of Earth Grains Bread with butter or your favorite spread for breakfast. This bread pairs beautifully with dishes like Roasted Sweet Potatoes And Apple Caramel Sauce or can be used to make hearty sandwiches. It also makes a great side for soups and salads, enhancing any meal.
Storage & Reheating
Store the cooled loaves in an airtight container or resealable plastic bag at room temperature for up to 3 days. For longer storage, freeze the loaves wrapped tightly in plastic wrap and aluminum foil. To reheat, simply thaw and warm in a low oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Earth Grains Bread contains roughly 371 calories, with 10g protein, 78g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (32% of the Daily Value), iron (25% of the Daily Value), and protein (21% of the Daily Value). Note that it is relatively high in sodium, at 679mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat and rye flour?
Yes, you can use all-purpose flour for the entire recipe, but the texture and flavor will differ. Whole wheat flour adds nuttiness and nutrition, while rye flour contributes a distinct taste. If substituting, you might need to adjust the liquid slightly to achieve the right dough consistency.
What if my dough doesn’t rise?
If your dough doesn't rise, it may be due to inactive yeast or unsuitable temperature. Ensure your water and milk mixture is warm but not hot, as high temperatures can kill the yeast. If your kitchen is cold, consider placing the dough in a slightly warmed oven to help it rise.
How can I tell when the bread is done baking?
The bread is done when it sounds hollow when tapped on the bottom. Additionally, the crust should be golden brown. If you're uncertain, use an instant-read thermometer; the internal temperature should reach about 190°F to ensure it's fully baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).