Whole Wheat Seeded Bread

2.5-3 cups White Flour
2.5-3 cups Whole Wheat Seeded Bread Flour
1 packet dry active yeast
1 tbsp honey
1 tbsp olive oil
1 tsp salt
warm water (approximately 2 cups)

This bread freezes well, so double or triple the recipe to make loaves for future use. If seeded flour is unavailable, a packet of mixed salad seeds works well - boil the water and pour over the seeds to soften them, then proof the yeast when the water has cooled enough.

Proof the yeast in warm water mixed with honey (you should be able to hold your little finger in the water for 10 seconds without scorching). When the yeast has proofed, mix in 1/3 c. white flour, 1/3 c. wheat flour, oil and salt. Start adding in flour, alternating white and wheat 1/3 c. at a time until the mixture becomes thick and dough-y. When it forms a ball, pour it out onto a clean, floured surface and begin to kneed the dough, adding 1/3 c. of each flour as necessary. Kneed for 8-10 minutes until the dough forms a smooth, elastic ball that is slightly sticky. Place in an oiled bowl and cover with a damp towel. Place the bowl in a warm place and allow the dough to rise for an hour. After an hour, the dough should have doubled in size. Turn the dough out onto a floured surface, cut into two or three equal portions and kneed these individually for a few minutes, shaping into pan-sized loafs. Place the each portion into an oiled bread pan and allow to rise for another 30-45 minutes. When the loaves have risen in the pans, heat the oven to maximum temperature. When the oven is fully heated place the loaves inside and reduce the heat to 180-200 degrees centigrade. Bake for 25-30 minutes, then turn the loaves out onto a rack to cool. They should have hard, golden-brown crusts and a hollow sound when tapped on the bottom. Allow to cool and serve with soup, as sandwich bread or with jam and butter for a treat.

Serving Size: Makes 2-3 medium loaves

Number of Servings: 16

Recipe submitted by SparkPeople user LOSINGLIZZY82.