Prep 20 mins
Cook 2 hrs
This came from The Natural Menopause Cookbook. A wonderful bread!
- 2 1⁄2 cups all-purpose flour or 2 1⁄2 cups bread flour
- 3 1⁄3 cups whole wheat flour
- 2⁄3 cup soy flour
- 2 teaspoons salt
- 2 teaspoons fast-rising active dry yeast
- 1 teaspoon sugar
- 2 tablespoons sesame seeds
- 2 tablespoons poppy seeds
- 2 tablespoons linseeds, golden
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 2 cups warm water
- 1 tablespoon flax seed oil
- 2 tablespoons malt extract
- mixed seeds, for scattering
- Mix the flours together in a large bowl. Stir in the remaining dry ingredients.
- Make a well in the center and gradually add the warm water, oil, and malt extract to form a soft dough.
- Turn out onto a lightly floured work surface and knead the dough for about 10 minutes, or until smooth and elastic.
- Return the dough to the bowl, cover with a clean, damp cloth, and leave to rise in a warm place for at least 1 1/2 hours, or until doubled in size.
- Lightly oil 2 8x4x2 inch loaf pans. Knead the dough again, knocking out the air, then divide in half.
- Shape the the dough into 2 loaves and press into the prepared pans. Cover loosely and allow to rise for 30 minutes, or until the dough reaches the tops of the pans.
- Brush each loaf with a little water and scatter over a few mixed seeds.
- Bake in a preheated oven at 425 degrees for 30-35 minutes, or until risen and golden brown. Leave in the pans for 10 minutes, then transfer to a wire rack to cool.
- If you prefer to make rolls, divide the mixture into 24 equal portions and place on a lightly greased cookie sheet. Bake for 15-20 minutes.