Three Seed Bread

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.


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