BREADS - WHOLE GRAIN BREAD WITH SEEDS

Makes 2 loaves

INGREDIENTS

2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast

2 ½  cups warm water (105 to 115F)

¼ cup molasses

2 cups whole wheat flour

3 ½ to 4 ½ cups unbleached all-purpose flour

½ cup sesame seeds

½ cup hulled sunflower seeds

½ cup firmly packed brown sugar

½ cup old-fashioned rolled oats

¼ cup cooked cracked wheat

¼ cup poppy seeds

¼ cup hulled pumpkin seeds

¼ cup gluten flour (optional)

2 teaspoons salt

¼ cup soy, safflower, or canola oil

In a large bowl, soften the yeast in the water.

Add the molasses, whole wheat flour, and 1 cup of the unbleached flour.  Beat vigorously with a dough whisk or a heavy-handled spoon for 2 minutes.  The resulting sponge will have the consistency of a cake batter.  Cover and let rise for about 1 hour.  The sponge should be light and full of bubbles.

Stir in the sesame seeds, sunflower seeds, brown sugar, rolled oats, cracked wheat, poppy seeds, pumpkin seeds, gluten flour, salt, and oil.

Gradually add more of the remaining all-purpose flour, ¼ cup at a time, until the dough forms a mass and begins to pull away from the side of the bowl.  Turn the dough out onto a floured work surface.

Knead, adding more flour, a little at a time as necessary, for 8 to 10 minutes, or until you have a smooth, elastic dough. 

Put the dough into an oiled bowl.  Turn to coat the entire ball of dough with oil.  Cover with a tightly woven kitchen towel and let rise for about 1 hour, or until doubled in size.

Turn the dough out onto a lightly oiled work surface and divide it in half.  Shape into loaves. 

Fit the loaves, seam side down, into well-greased loaf pans.  With a dough scraper or spatula, make a deep furrow along the whole length of each loaf, pushing through the dough to the bottom.  Cover with a towel and let rise for 45 minutes. 

About 15 minutes before the end of rising, preheat the oven to 375F.

Bake for 35 to 40 minutes, or until the bread shrinks slightly from the sides of the pan and the loaves sound hollow when tapped (the internal temperature should reach 190F).  Remove the bread from the pans and cool on a rack.

MY NOTE:  (1)  I only used 1 tablespoon of active dry yeast  (2) I used medium cracked wheat (bulgur) and steeped it in 1/3 cup of boiling water for 15 minutes. 

From The Bread Book by Betsy Oppenneer.