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.