Grainy Seed Bread

3 cups very warm but not hot water
1 tablespoon dry active yeast (I used the quick rise)
1 tablespoon honey or sugar
1 tablespoon vegetable oil (I used grapeseed oil)
1 tablespoon vinegar
3 cups white flour
2 ½ cup Whole Wheat Flour
1/4 cup rolled oats
1/4 cup Red River cereal
1/4 cup pumpkin seeds - no salt added
1/4 cup sunflower seeds - no salt added
1 tablespoon coarse salt

Mix together in your large bread making bowl and allow to bubble up and foam: The yeast, honey or sugar and water. Wait a few minutes till yeast starts to work then add vinegar and oil.

Add the white flour cup by cup stirring well after each addition. Then add the whole wheat flour mixing in the salt at one point, cup by cup stirring well after each addition. Add the oats, cereal, pumpkin seeds, and pumpkin seeds and mix well. This dough will still be a little bit wet and spongy.

Cover with a damp tea towel and let rise in a warm place for 30 – 40 minutes or until it has doubled in size.

Using a big spatula, spoon out into 2 well-greased loaf pans.

Using your fingers if needed, press the sides down, helping to create the perfect loaf shape. (do not knead)

With a knife make 2 or 3 diagonal shallow incisions in the loaves.

Top with your favourite herbs or spices. I used a little extra pumpkin seeds and sunflower seeds sprinkled on top.

Bake the loaves about 50 minutes @ 375 degrees F or until they are golden brown and crusty on top and sound hollow when tapped on the underside.

Let sit if you can wait, for at least 5-10 minutes before slicing and serving with butter.

Number of Servings: 20

Recipe submitted by SparkPeople user MADEMCHE.