The smell of bread baking is one of my favorite things. When you go to the grocery store early in the morning, because you forgot to get something the night before and wonder if these people are trying to kill you from salivating so much or are they beautiful bread baking angels that just want you to get that fresh, warm, soft, delicious bread. Who knows, but somehow you end up with a bread and on the way home you realize…..what did I go to the shop for again?!
Well to avoid such things, just bake your own bread. Its easy, rewarding and you can punch that dough straight in the kisser. This seeded bread is delicious and nutritious so give it a try.
WHOLEGRAIN SEED BREAD – 1 loaf
Ingredients
- 2 cups all purpose flour
- 1 cup ground whole wheat flour
- 1/4 cup flax seeds
- 3 tbsp pumpkin seeds, roughly chopped
- 3 tbsp sunflower seeds, roughly chopped
- 1 tbsp sesame seeds
- 1 package instant yeast
- 1 cup warm water
- 2 tbsp olive oil
- 2 tbsp maple syrup or agave nectar
- 1 tsp salt
Directions
In a small bowl mix the water, yeast and syrup together. Stir and let sit for 10 minutes or until foamy.
In a large bowl combine the flour, seeds, oil and salt. Slowly add the yeast mixture to the flour and combine till you have a sticky dough.
Turn the dough out on a floured surface and knead the dough for 5 minutes. The dough should string back and be elastic. (if the dough is still sticky add more flour)
Place the dough into a greased bowl and cover. Let rise for 45 minutes.
Shape the dough into a loaf and place onto a baking sheet. Brush the top of the bread with water and slice the top three times.
Preheat oven to 350F or 180C.
Place the bread into the oven and bake for 35 – 40 minutes or until golden brown and when tapped the bread sounds hollow. Serve immediately or when ever you want it.
