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About the Recipe: This bread is high in fiber and protein as well as an excellent source of vitamins and minerals. Hidden in each slice are bits of pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, and oats. It’s designed to be balanced for a lower acid diet and is excellent to serve with sandwiches or for breakfast.
Note: I used Manuka honey in our bread. Bread will stay fresh for two or three days in paper bag or frozen in individual slices.
Bake Bread:
- Brush bread lightly with mixed egg wash; sprinkle with pumpkin seeds, sunflower seeds, and sesame seeds as desired.
- Place in a preheated oven at 375 degrees F. bake for 20 to 25 minutes or until the crust is golden brown. Remove from pan immediately.
- For a darker crust on sides; place bread on baking sheet; brush sides of bead with egg wash; bake in 400-degree F. oven for 5 to 10 minutes or golden brown.
- Let rest for 15 minutes before slicing.
Yield: 1 (9-1/2 inch) loaf sandwich bread
pdf for Copy of Recipe – 5-Grain Sandwich Bread
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