Country Seed Bread

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Country Seed Bread

 

2 cups all-purpose flour

1 cup whole wheat flour

1/4 cup flaxseeds

2 tbsps. sesame seeds

1 tbsp. poppy seeds

2 tsps. quick-rising (instant) dry yeast

1 1/4 cups water

2 tbsps. liquid honey

2 tbsps. vegetable oil

1 1/2 tsps. salt

 

In large bowl, stir together all-purpose and whole

wheat flours, flaxseeds, sesame seeds, poppy seeds and

yeast. In small bowl, whisk water, honey, oil and

salt; stir into flour mixture to make sticky dough.

Turn out onto lightly floured surface. Knead for about

8 minutes or until still slightly sticky and dough

springs back when pressed in centre, adding up to 1/4

cup more all-purpose flour as necessary. Place in

greased bowl, turning to grease all over. Cover with

plastic wrap; let rise in warm draft-free place for

about 1 1/4 hours or until doubled in bulk.

Punch down dough; turn out onto lightly floured

surface. Gently pull into 11 x 8 inch rectangle.

Starting at narrow end, roll up into cylinder; press

seam to seal. Place, seam side down, in greased 8- x

4-inch loaf pan. Cover with towel; let rise for about

1 hour or until doubled in bulk and about 3/4 inch

above rim of pan.

Brush top with water. With serrated knife, make 1 inch

deep cut lengthwise along top of loaf. Bake in centre

of 400 degree oven for 15 minutes. Reduce heat to 350

degrees; bake for 30 to 35 minutes or until browned

and loaf sounds hollow when tapped on bottom. Remove

from pan; let cool on rack. Yields 1 loaf.

 

 

 

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