Yeast: Country Seed Bread
Source of Recipe
Canadian Living
List of Ingredients
2 cups (approx) all-purpose flour (500 mL)
1 cup whole wheat flour (250 mL)
1/4 cup flax seeds (50 mL)
2 tablespoons sesame seeds (25 mL)
1 tablespoon poppy seeds (15 mL)
2 teaspoons quick-rising (instant) dry yeast (10 mL)
1 1/4 cups warm water (300 mL)
2 tablespoons liquid honey (25 mL)
2 tablespoons vegetable oil (25 mL)
1 1/2 teaspoons salt (7 mL)
Recipe
Preheat oven to 400 degrees F (200 degrees C).
In large bowl, stir together all-purpose and whole wheat flours, flax, sesame and poppy seeds and yeast. In small bowl, whisk together water, honey, oil and salt; stir into flour mixture until sticky dough forms.
Turn out dough 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
(50 mL) 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 until doubled in bulk, about 1 1/4 hours.
Punch down dough; turn out into lightly floured surface. Gently pull dough into
11- x 8-inch (28 x 20 cm) rectangle. Starting at one narrow end, roll up into cylinder; pinch along bottom to smooth and seal. Fit into greased 8- x 4-inch (1.5 L) loaf pan. Cover and let rise until doubled in bulk and about 3/4 inch (2 cm) above rim of pan, about 1 hour.
Brush top of loaf with water. With serrated knife, make one 1-inch (2.5 cm) deep cut lengthwise along top of loaf. Bake in centre of oven for 15 minutes. Reduce heat to
350 degree F (180 degree C); bake for 30 to 35 minutes or until browned and loaf sounds hollow when tapped on bottom. Remove from pan; let cool on rack.
Yield: 1 loaf, 12 slices.
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