Trail Mix Bread

Cherries, Apricots and Raisins feature in this Trail Mix Bread.

When I saw this bread recipe, I immediately thought of my dad, a man who loves trail mix. So when my dad came to visit, I figured this would be the perfect bread to welcome him to town (as well as letting me off the hook for breakfast!).


This whole-wheat bread has walnuts, sunflower seeds, apricots, raisins and cherries. A perfect substitute for the morning bagel! This recipe makes one 9-by-5 inch sandwich loaf.



Ingredients:

Bread Flour, Whole Wheat Flour,
Water, Molasses, Milk,
Yeast, Butter and Salt.

1 cup warm whole milk (110 degrees)

1/3 cup warm water (110 degrees)

1/4 cup molasses

3 1/2 tbsp unsalted butter, melted and cooled

1 3/4-2 1/4 cups bread flour

1 1/2 cups whole-wheat flour

2 1/4 tsp yeast

2 tsp salt

3/4 cup walnuts, toasted*

1/4 cup unsalted sunflower seeds, toasted*

1/4 cup raisins

1/4 cup dried apricots, chopped coarse

1/4 cup dried cherries

1. Whisk the milk, water, molasses, and 3 tablespoons of melted butter together in a large measuring cup. In a standing mixer, combine 1 3/4 cups bread flour, 1 1/2 cups whole-wheat flour, yeast, and salt. Mixing at low speed, add the milk mixture until the dough starts to come together.


2. Increase the mixer speed to medium. Knead until the dough is smooth and elastic. After about 4 minutes, if the dough is too wet, add the remaining bread flour in 2 tablespoon increments. The dough should stick to the bottom of the bowl but clear the sides. When the dough is smooth and elastic, add the sunflower seeds, walnuts, cherries, apricots and raisins and mix until evenly mixed.


3. Turn the dough onto a lightly floured counter and knead a few times. Then shape into a round ball. Grease a medium bowl and set in dough, spraying the top of the dough before covering with plastic wrap. Set in a warm place to rise until doubled, approximately 2 hours.


4. Grease a 9-by-5 inch bread pan. Turn the risen dough out onto the lightly floured countertop and flatten into a long rectangle 9 inches wide. Roll, pressing the end into the dough until you come to the end. Pinch the seam together and place in the pan, seam side down.


5. Spray the loaf with vegetable oil spray and cover loosely with plastic wrap. Set in a warm place to rise until nearly doubled, about 60-75 minutes. With 20 minutes left in the rise, preheat the oven to 350ºF. 


6. When the dough has risen, brush with the remaining half tablespoon of butter and place in the oven. Bake until golden brown on top and 200ºF inside, about 50-60 minutes. Rotate the loaf halfway through. 


7. Cool the loaf in the pan for 15 minutes, then turn out onto a wire rack and allow to cool completely.




* To toast the nuts, spread onto a rimmed baking sheet and put in the oven at 350ºF for 5-10 minutes. Shake the nuts periodically, as they can go from toasted to burnt very quickly. Alternatively, you can toast a small amount of nuts (less than 1 cup) in a skillet on the stovetop by placing the nuts in a dry skillet over medium heat for 3-8 minutes, shaking periodically.


Per 1/2 inch slice: 200 kCal, 7g Fat, 2.5g Sat Fat, 30g Carb, 5g Protein, 3g Fiber




Process:

Dough with the proper amount of flour added. 

Walnuts, Sunflower Seeds, Apricots, Raisins and Cherries added and just mixed in.

Dough turned out. It was tacky but not sticky.

Dough kneaded a few times and shaped into a ball.

Dough ready for first rise in a lightly greased bowl.

Dough after first rise. It has roughly doubled.

Dough turned out and flattened to the width of the pan's length.  

Starting at one end, jelly roll the dough up into a log.

Pinch the dough's seams together at the end of the log.

Place in the greased pan.

Post second rise, the dough should be cresting over the pan, or nearly doubled.

Results:

Bake until golden on top and 200ºF in the middle.

Topped with a thin layer of peanut butter, this is an excellent bread to replace whatever you eat for breakfast. It's filling as well as tasty. 


This is certainly a standalone bread; it does not need anything to accompany it, but butter or peanut butter complements it well. 


Toasting this bread brings it to a whole other level. Each bite is full of dried fruit and toasted nuts. There's no mouthful of "just bread" with this loaf!