Thanks to everybody who came to the open house at City Gardens!  As requested, here’s the recipe for the bread we served.  It’s from my Simply in Season cookbook, with a few small changes.  It’s a pretty sure-fire bread recipe, too, I use it a lot because I’ve never had it not rise or come out weird, which can sometimes happen with bread.

• 3 cups warm water
• 2 Tbsp yeast
• 3 Tbsp honey
• 3 Tbsp oil

Combine these in a glass or metal bowl.  Set aside until bubbly, about 5 minutes.  This lets you know your yeast is working.

Meanwhile, combine in a different bowl:

• 3 cups whole wheat flour
• 1 1/2 cups flax seed meal
• 1/3 cup sunflower seeds
• 3 Tbsp poppy seeds
• 3 tsp. salt
• 1/3 cup flax seeds

Pour liquid into this mixture and stir until smooth.  Then gradually add:

• 2-3 cups more white flour

I make this in my Kitchen Aid mixer with the dough hook, which does a lot of the kneading.  I take it out and do the last part of the kneading by hand, until I have a nice dough that’s soft but not sticky.  Add the last part of the flour in gradually, careful not to add too much.  Place in a greased bowl, cover with a dry dish towel and let rise until double, about an hour.

Punch down and divide in half.  You can either put each half in a bread pan, or make round loaves on a cookie sheet, which is what I did.  Cover and let rise until double again, maybe just 30 or 45 minutes this time.

Bake at 375 for about 45 minutes to an hour until done.