Three Seed Bread
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WHAT YOU NEED:
1½ cup lukewarm water 1 Tbsp yeast ¼ cup honey 2 tsp olive oil 2 tsp salt ½ cup wheat germ ¼ cup each flax, sesame, and poppy seeds 1 cup whole wheat flour 2 cup white flour |
METHOD:
Mix the seeds in a bowl and set aside a few Tbsp to sprinkle on top.
Place water, yeast, and honey in a large mixing bowl. Stir the yeast and honey until the mixture begins to foam.
Mix whole wheat flour, seeds, and wheat germ in a separate smaller bowl.
Add oil to the larger bowl of water, stir, then add the dry ingredients from the smaller bowl. Stir until mixed.
Add white flour a little at a time, working it into dough before adding more.
It is important to keep the flour to a minimum and work the dough as little as possible. When the dough pulls away from the side of the bowl, stop adding flour. The dough will be a little sticky.
Too much flour makes the bread dry, and overworking the dough will make it tough.
Set the dough aside to rise it in a warm, draft-free spot.
Let the dough rise until it doubles in size, about an hour.
Preheat the oven to 375˚ F.
Grease a 9×5 loaf pan.
Turn the dough out onto a floured surface. Work the dough into the shape of a loaf, being careful not to overwork it.
Let the loaf rise for about 45 minutes more.
Spray the loaf lightly with water and sprinkle extra seeds on top.
Bake for 45 minutes or until bread is golden on top and sounds hollow when tapped on the bottom.
You can also test the bread with a thin skewer. If the skewer comes out clean, the bread is done.
Let the bread cool before slicing.
Mix the seeds in a bowl and set aside a few Tbsp to sprinkle on top.
Place water, yeast, and honey in a large mixing bowl. Stir the yeast and honey until the mixture begins to foam.
Mix whole wheat flour, seeds, and wheat germ in a separate smaller bowl.
Add oil to the larger bowl of water, stir, then add the dry ingredients from the smaller bowl. Stir until mixed.
Add white flour a little at a time, working it into dough before adding more.
It is important to keep the flour to a minimum and work the dough as little as possible. When the dough pulls away from the side of the bowl, stop adding flour. The dough will be a little sticky.
Too much flour makes the bread dry, and overworking the dough will make it tough.
Set the dough aside to rise it in a warm, draft-free spot.
Let the dough rise until it doubles in size, about an hour.
Preheat the oven to 375˚ F.
Grease a 9×5 loaf pan.
Turn the dough out onto a floured surface. Work the dough into the shape of a loaf, being careful not to overwork it.
Let the loaf rise for about 45 minutes more.
Spray the loaf lightly with water and sprinkle extra seeds on top.
Bake for 45 minutes or until bread is golden on top and sounds hollow when tapped on the bottom.
You can also test the bread with a thin skewer. If the skewer comes out clean, the bread is done.
Let the bread cool before slicing.