Holly’s Seeded Whole Wheat Bread

This is a moist heavy, hearty bread from my Thrive Life Director, Holly Cooley. The recipe originally came from Recipezaar and she modified it a bit.

Instructions

Combine the following 6 ingredients, mix well. Let set until lukewarm.

¼ cup multi grain cereals

½ cup boiling water

¼ cup powdered milk

½ tablespoon sea salt

1 tablespoon butter

2 tablespoons olive oil or flax oil

Mix the following 3 ingredients. Let set till bubbly.

1 Tablespoon yeast

1 ½ Cups warm water

2 tablespoons honey

In mixing bowl, combine cereal mixture, yeast mixture and all of the following ingredients. Mix well by hand or using paddle attachment for 3-4 mins.

¼ cup wheat bran

2 tablespoons flax seed

3 tablespoons pumpkin seeds

3 tablespoons sunflower seeds

1 ½ cups whole wheat flour

Change to dough hook and add the following as needed. (Dough will be a bit sticky.)

2 ½ to 2 ¾ cups white flour

Turn out onto floured counter and knead for 3-4 mins adding bench flour only enough to prevent sticking.

Place in greased bowl. Cover and let raise till doubled. Punch down. Divide in half, form loaves and place in bread pans. Cover and let raise 30 to 40 mins.

Bake 375 degrees for 25 – 30 mins. Till bottom of pan ‘hisses’ when touched quickly with a damp finger tip. Remove from pans, brush top with butter and let cool on cooling rack.

Variations: I have added fresh Rosemary, minced garlic, minced sundried tomatoes, and pine nuts in place of the other nuts and seeds. Makes a great Tuscan style bread.

I imagine it could be made without all the seeds…but that’s my favorite part.