This recipe uses our T.G.I.G.F! Bread Mix along with a few additional ingredients to make a delicious specialty loaf of Nut and Seed bread in the bread machine or oven. My favorite ways to use this bread is simply toasting and topping with honey, or grinding up as many slices as needed to make bread crumbs for delicious chicken tenders and finally it is wonderful in stuffing.
1 Bag T.G.I.G.F! Baking & Bread Mix
1-7 gram Yeast packet
1 1/4 c. Milk, cow's, rice, almond, coconut or soy
1/4 c. Oil, olive, coconut(melted&cooled) or canola
2 lg. Eggs
1/4 c. Pecans, chopped
1/4 c. Walnuts, chopped
1/4 c. Sunflower seeds
1/4 c. Pumpkin seeds
Preheat oven to 200 degrees. Grease a 9" x 5" x 2 3/4" loaf pan. In a small mixing bowl whisk together all of the wet ingredients. Pour wet ingredients into a large mixing bowl. Slowly add T.G.I.G.F! Baking & Bread Mix along with yeast packet and mix on medium until fully blended. Add pecans, walnuts, sunflower seeds and pumpkin seeds, stir to incorporate. Spread dough into loaf pan using a spatula and oiled fingers, tap loaf pan on counter if needed to make sure there are no air pockets. Place dough in preheated 200 degree oven, turn oven off and allow to rise 60 minutes. Once dough is risen leave in oven and turn oven back on to 350 degrees and bake for 55-65 minutes until a deep golden brown. Remove from oven allow to cool 5 minutes in pan then turn out on wire rack. Cool at least 5 minutes before slicing. Store unused bread in refrigerator in a ziploc bag for a day or two, then slice uneaten bread, lay in layers separated by wax paper in a ziploc bag and freeze for up to a month. When ready to eat simply thaw in the microwave or toast and enjoy!