Country Seed Bread

I attempted to make another homemade whole wheat bread today. I think it turned out pretty well. It was hearty and filling, with plenty of flavor. This bread is enriched with some different types of seeds for added crunch. The exterior crust is also especially crunchy, most likely due to the initial baking at 400◦F. It is very easy to slice, and holds together well, making for an excellent sandwich bread. I found the recipe in a book compiling the so-called best bread and pizza recipes, but of course I made some variations.

Country Seed Bread
2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup flax seeds
2 tbsp sesame seeds
1 tbsp poppy seeds
2 tsp quick-rising (instant) dry yeast
1 1/4 cups warm water
2 tbsp liquid honey
2 tbsp vegetable oil
1 1/2 tsp salt

In large bowl, stir together flours, seeds and yeast. In small bowl, whisk water, honey, oil and salt; stir into flour mixture until sticky dough forms. Turn out onto lightly floured surface and knead for about 8 minutes or until dough is still slightly sticky and springs back when pressed in center. Place in greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk, about 1 1/4 hours.

Punch dough down, gently pull into a rectangle. Place in greased 9x5 inch loaf pan. Cover and let rise until doubled in bulk, about 1 hour.
Using a serrated knife, make a 1-inch deep cut lengthwise along top of loaf. Bake at 400◦F for 15 minutes, reduce heat to 350◦F and bake 30-35 minutes longer, until browned.

Baird, Elizabeth. "Country Seed Bread." Recipe. Canadian Living's Best Breads & Pizzas, Mississauga, Ontario: Telemedia Communications Inc. 1998. 22.