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Country Seed Bread




Source of Recipe


Helen

1-1/4 cups Water
2 tbsp Liquid honey
2 tbsp Vegetable oil
1-1/2 tsp Salt
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 dry yeast


Hand Method In small bowl, whisk together water, honey, oil and salt. In large bowl, stir together all-purpose and whole wheat flours, flax, sesame and poppy seeds, and yeast. Stir honey mixture into flour mixture until sticky dough is formed. Turn out onto lightly floured surface and knead for about 8 minutes or until dough springs back when pressed in centre and surface is still slightly sticky, adding up to 1/4 cup more all-purpose flour if necessary. Form dough into ball and place in lightly greased bowl; cover tightly with plastic wrap. Let rise in warm place for about 1-1/4 hours or until dough is doubled in bulk. Punch down dough and turn out onto floured surface; gently pull into 11- x 8- inch rectangle. Starting at 1 narrow end, roll up into cylinder. Using heel of hand, press down to seal at seam. Place dough, seam side down, in greased 8-x4-inch loaf pan. Cover lightly with tea towel; let rise in warm placee for 1 hour or until dough has doubled and risen 3/4 inch above rim of pan. Brush top of loaf with water. Using serrated knife, make one 1-inch deep cut lenghwise through top of loaf. Bake in 400F oven for 15 minutes; reduce heat to 350F bake for 30 to 35 minutes or until loaf is browned and bottom of loaf sounds hollow when tapped. Remove from pan; let cool completely on rack. Makes 1 loaf.

Method for Large Bread machine