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 Makes 1 free-form loaf.
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) |
- 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.)
- 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.
- Put all flours, salt, and seeds in another bowl and whisk together.
- 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.
- 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.)
- Set oven to 425 degrees. 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.
- Make a few lengthwise slashes in the bread. Put the cookie sheet with bread dough on middle rack of preheated 425 degree oven.
- Bake 25 minutes until bread sounds hollow when thumped.
- Cool completely before slicing.
