Four-Seed Crunchy Bread

By jolofson

Four kind of seeds scattered generously through this whole wheat bread contribute flavorful crunch to each bite. The bread, good plain or toasted, has a coarse but even texture. It requires just one rising and will keep moise for several days if stored airtight at room temperature. Freeze for longer storage.

Recipe from a Sunset Magazine

Ingredients

• 2 packages active dry yeast
• 1/4 cup molasses or honey
• 1 1/4 cup warm water
• 1/4 cup oil
• 1/2 teaspoon salt
• 4 1/2 cups whole wheat flour
• 1/2 cup sunflower seed
• 1/2 cup millet seed
• 1/2 cup sesame seed
• 2 tablespoons poppy seed

Details

Servings 1

Preparation

Step 1

Combine yeast, molasses and water in a large bowl and let stand for 5 minutes.

Add oil, salt and 3 cups of the flour. Beat with an electric mixer on medium speed for 5 minutes, until dough pulls from sides of bowl in stretchy strands.

Mix in the seeds. Turn dough onto a board coated with remaining 1 1/2 cups flour. (Or if your mixer has a dough hook, just add the flour and knead until smooth). Knead until smooth and flour is incorporated.

Shape into a smooth loaf and place in a greased 5 by 9 inch loaf pan. Cover lightly with plastic wrap and let rise until dough is about 1 inch above rim of pan (30-40 minutes).

Bake in a 350 oven until loaf is browned and sounds hollow when tapped, about 40 minutes. Turn out of pan onto a rack to cool before slicing.