Good Seed Bread

We got hooked on Dave's Killer Good Seed Bread when visiting the northwest. Since we can't get it where we live, I attempted to make my own. This version is not as heavy as Dave's, but it's GOOD! Hands-down the best home-made bread I've ever made. Hearty, yet light and delicious, this bread is FULL of goodness! Feel free to play around with the amounts and kinds of seeds and grains and post your ideas! Use whatever flours you want (whole wheat, white whole wheat, part rye, etc.) and whatever seeds you want. I have also read that making a chia seed paste (3 Tablespoons chia seeds soaked in 8 oz. water overnight) helps the bread stay moist longer. I'll try it next time and post the results. I freeze the sliced bread, so I don't have trouble with it drying out, but if you prefer to keep your bread in the pantry, it may be worth trying!

• Ready In: 3 hrs 30 mins
• Serves: 16
• Yields: 1 Loaf

Ingredients

• 1 1⁄2 cups warm water
• 3  tablespoons olive oil
• 2  tablespoons molasses
• 2  tablespoons brown sugar
• 3  cups white whole wheat flour (or 1 1/2 cups whole wheat flour and 1 1/2 cups all-purpose flour)
• 1⁄3 cup vital wheat gluten
• 1 1⁄2 teaspoons salt
• 1  tablespoon  yeast
• 1⁄2 cup  whole oats (not instant) or 1⁄2 cup oatmeal (not instant)
• 1⁄4 cup cornmeal
• 1⁄4 cup ground flax seeds
• 1⁄4 cup wheat germ
• 1⁄4 cup sunflower seeds
• 2  tablespoons  white sesame seeds
• 2  tablespoons black sesame seeds
• 2  tablespoons  pumpkin seeds
• 2  tablespoons  whole flax seeds
• 1⁄2 cup  seeds, for coating

Directions

1. Put ingredients in bread machine in order listed, and turn onto Dough setting. OR mix dry ingredients, add wet ingredients and use heavy-duty electric mixer (or your own brute strength) to mix and knead the dough for about 10 minutes. You may need more or less flour or water to make a smooth dough that you can work with (although having it a little sticky is okay).
2. Place the dough in a greased bowl and turn so the greased side is on top OR spray the top with non-stick spray. Cover with a damp towel and let rise until double in bulk (about an hour).
3. Remove the dough from the bowl and knead a few times by hand. Flatten and then roll to shape into your loaf. This makes a LARGE loaf, so if you want a smaller loaf, make a few rolls out of some of the dough. (I can get six rolls and a somewhat smaller loaf out of one recipe.).
4. Combine about a half cup of seeds (use a nice variety) and oats in a wide dish.
5. Use a wet dish towel and roll the loaf to moisten the outside. Then press all sides of the loaf into the seeds to coat well.
6. Place the seed-coated loaf into your greased 8x4 (or slightly larger) loaf pan, spray with non-stick spray, cover with a damp towel and allow to rise about 40 minutes.
7. Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees.
8. Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow.
9. Remove from pan and cool completely before slicing.
10. Freezes very well. (I slice it and freeze it.).