Whole Wheat Seed Bread
Add yeast to lukewarm water.
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Add the whole wheat flour.
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Add the cornmeal.
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Add the sesame seeds.
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Add the poppy seeds.
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Add milled flax seed (or whole flax seed).
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Add 1 cup of the all purpose flour.
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Begin adding the 2nd cup of the all purpose flour in increments.
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Continue adding smaller amounts of flour, as needed.
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Dough will start to wrap around hook and will clean bowl in spots.
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Dough will be sticky looking.
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Remove dough to floured work surface and knead.
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Place into greased bowl.
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Cover with plastic wrap and let rise until doubled.
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Remove to cutting board and pat down to deflate.
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Cut into 2 even pieces.
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Form into 2 balls.
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Cover and rest 15 minutes.
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Pat into oval about 8x6 inches.
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Roll up from the long side.
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Pinch seam underneath.
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Place into greased 8x4 inch loaf pan, seam side down.
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Repeat with second loaf.
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Grease plastic wrap.
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Cover loaves with plastic wrap, greased side down and let rise.
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Rise until loaves crest pan by 1-inch-ish.
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Gently brush with beaten egg and bake in preheated oven.
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