Crusty Sunflower Bread

vegan
Picture
Makes 1  loaf.
Ingredients
1 and 1/2 tablespoons yeast
1 and 1/2 cups warm (not hot) 110 degree water (too hot - you kill the yeast)
2 tablespoons honey or sugar
2 cups whole wheat flour
1 cup bread flour
3/4 cup whole rye flour
1 tablespoon salt
1/4 cup sunflower seeds
1/4 cup pumpkin seeds​ (or just use 1/2 cup of sunflower seeds)
Steps
  1. Put yeast into a large bowl.  (I use my stand mixer's bowl, because I use the mixer for kneading - but you don't have to.)
  2. Add warm water and honey or sugar.  Stir a bit, cover with a clean dish towel, and let rest for 5 minutes.  It should be bubbly.
  3. Put all flours, salt, and seeds in another bowl and whisk together.
  4. Add the flour mixture to the yeast mixture and stir to form a dough.  (Here's where I use the stand mixer and a dough hook.  Turn the mixer to low and let it go for about 4 to 5 minutes.  Stop occasionally to remove from hook and scrape down sides.)  If you don't have a stand mixer - put the dough on a well-floured surface and knead for 6 to 7 minutes.  Shape into a dome, lightly dust with flour, and cover with damp dish towel. Let rise in a warm draft-free spot for 4 hours.
  5. Punch dough down, remove from bowl, and knead a bit more (a minute or so) on a floured surface.  Shape into round loaf and place on a greased cookie sheet.  Cover and let rise for one hour.   (To cover so that nothing sticks, you can invert a bowl over it or used waxed paper.)
  6. Set oven to 425° F.  On the lower rack, place a baking pan (I use a pan that's about 2 inches deep.)  Pour warm water into the pan - don't go to the top - stop about mid-way. 
  7. Make a few lengthwise slashes in the bread.  Put the cookie sheet with bread dough on middle rack of 425° F oven.  
  8. Bake 25 minutes until bread sounds hollow when thumped.
  9. Cool completely before slicing.