Good Seed Bread

Recipe by GinaStudySmart
READY IN: 3hrs 30mins
SERVES: 16
YIELD: 1 Loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
  • 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).
  • 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.).
  • Combine about a half cup of seeds (use a nice variety) and oats in a wide dish.
  • 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.
  • 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.
  • Place a baking dish with an inch or two of water in it in your oven. Pre-heat your oven to 350 degrees.
  • Place the loaf in the oven and bake for 25-35 minutes until it sounds hollow.
  • Remove from pan and cool completely before slicing.
  • Freezes very well. (I slice it and freeze it.).
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