Popeye’s Trail Mix Bread

If Popeye (the sailor man) was to endorse a bread, it would be this one. This bread is jam packed with healthy goodness. It’s filled with fiber, protein, and complex carbs. I’d even go as far as calling it SUPER BREAD ( must be read to the super man tune!)

As I was perusing the isles of Bulk Barn, I came across a ridiculous selection of trail mixes… VOILA I had an idea, why not incorporate trail mix in bread, who’s says I can’t do that? That sounds weird to you? Too much crunch? It’s not, it’s perfect. I finally decided on a mix, that didn’t include chocolate. I was initially worried the melted chocolate might be weird but after trying the bread, I think it might have been fun. The mix I chose, Garden of Eating, had raisins, peanuts, cashews, almonds, pumpkin seeds, sunflower seeds and papaya. All things delicious. In order to cut down on the “crunch” factor just a bit, I boiled the nuts for a few minutes. While doing so I read a few articles about how nuts are more easily digested once they’ve been boiled! 1 point Super Bread. The nut’s didnt get soggy, just a little softer, similar results to roasted nuts. For good measure I threw in some ground flax seeds, which are high in fiber. I used a combination of whole grain, whole wheat and bread flour. (17%, 41%, 41%, respectively) The use of white bread flour is the reason the bread was so airy and with such an open crumb structure, and of course the high hydration. The extra gluten in the bread flour made up for the lack of gluten in the whole wheat/whole grain flours. The loaf was wonderfully soft even with addition of flax seeds.

This is a wonderful bread that has a ton of character and makes a great sandwich. If you like crunchy peanut butter, you’ll love this bread. And because of all its nutrition, it will keep you full for longer.

Ingredients ( 2 loaves)
3/4 cup Trail Mix
100 g 5 Grain Flour
75 g Ground Flax Seeds
20 g Soy Milk Powder
240 g Whole Wheat Flour
240 g Bread Flour
20 g Sugar
13 g Active Dry Yeast
15 g Salt
25 g Olive Oil
2 1/2 cups Warm Water

First, prepare your trail mix. Bring a small pot of water to boil, and add trail mix and cook for 5 minutes. Drain nuts and remove skins of almonds. In a large mixing bowl combine all ingredients except the trail mix. Use your kitchen aid dough hook to knead the bread. It will take a long time for the dough to come together fully, but I promise it will- grab a book. Knead on low for 2-4 minutes, and then on medium speed for about 10 minutes. The dough will become very elastic as the gluten strands form within the dough. With wet hands transfer to a greased bowl, cover and let rise in a warm place for 1 1/2 hours. Grease your counter top and dump contents of the bowl. Divide dough into 2. Divide the trail mix into 4 piles. Flatten dough, and add a layer of trail mix. Fold into 3′s. Then flip the dough (the seam should now be facing you) and flatten the other way. Add another line of trail mix. Fold onto itself 3 times again. Now, shape the dough either in a boule or a long loaf. I preferred the long loaf once baked. Transfer onto a baking sheet with parchment paper. Shape the next loaf. Sprinkle loaves with flour and cover loosely. Preheat the oven 450 F . Place the loaves in the oven and immediately spray some water into the oven. Cook for 10 minutes, and then flip the loaves. Let cool and enjoy with some nutella or peanut butter!

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One Response to Popeye’s Trail Mix Bread

  1. Lin says:

    Oh Paige, this bread look scrumptious. How very creative … as always.

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