Hearty Seeded Bread

Serves: 16
Total Calories: 180


2 1/4 cups whole wheat flour
3 cups white bread flour
1 1/2 teaspoons poppy seeds
2 tablespoons sunflower seeds
2 tablespoons flaxseed
2 tablespoons shelled pumpkin seeds
2 tablespoons sesame seeds
1 tablespoon fine sea salt
2 cups water, room temperature
2 tablespoons yeast
2 teaspoons olive oil


Measure water (room temp); add yeast and sugar, set aside to proof yeast. Mix dry ingredients and seeds in a bowl and mix well. Gradually add the dry ingredients to the liquid. The dough should be soft but not sticky. If the dough is to stiff add a little more water. Turn onto a floured surface and knead for 10 minutes or 5 minutes if you are using a mixer that can handle bread dough. Place dough in a large bowl and cover with a damp cloth, let rise until double in size, about 2 hours.

Punch the bread dough down using your hands and divide the dough in half, making two loaves. Using a small amount of flour; shape the dough to fit the bread pan. Cover with a towel and let rise until double in size, about 1 hour. Brush with milk and add extra seeds if desired.

Pre-heat oven to 350 degrees and bake for 35 to 40 minutes. The loaves should be golden brown and sound hollow when thumped with your finger.

Nutritional Facts:

Serves: 16
Total Calories: 180
Calories from Fat: 19

This Hearty Seeded Bread recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.

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