Here’s the second of my two seed bread recipes this week. @jessica55 asked for one for a bread machine so here it is!
Seed Bread Recipe
This recipe is for the bread machine, 1 1/2 to 2 lb. (750 g – 1 kg) bread loaf pans.
1 1/4 cups (300 ml) warm water
2 tbsp. (25 ml) liquid honey
2 tbsp. (25 ml) vegetable oil
1 1/2 tsp. (7 ml) salt
1 cup (250 ml) whole wheat flour
2 cups (500 ml) all-purpose flour
1/4 cup (50 ml) flax seeds
2 tbsp. (25 ml) sesame seeds
1 tbsp. (15 ml) poppy seeds
2 tsp. (10 ml) quick-rise (instant) dry yeast
In order, place water, honey, oil, salt, flours, seeds, and yeast into your baking pan. Remember not to let the liquids touch the yeast. Choose a whole-wheat setting on your bread machine. Remove baked loaf from the pan and cool on a rack.
If you would like a hearth-type bread:
Simply make the dough in the bread machine and then remove it to a floured surface. Punch down the dough and gently pull it into an 8 x 11 inch (20 x 28 cm) rectangle. Starting at the narrow end, roll up into a cylinder, pinch along the bottom to smooth and seal. Fit it into a greased 8 x 4 inch (1.5 L) loaf pan. Cover and let rise for 1 hour (or until doubled in size).
Brush the top of the loaf with water. With a sharp knife, cut a slash about 1 inch (2.5 cm) deep along the length of the top. Bake at 400º F (200º C) for 15 minutes. Reduce heat to 350º F (180º C) and bake for 30-35 minutes. The loaf will be brown and should sound hollow when tapped on the bottom. Remove from pan and cool on a rack.
Recipe courtesty of Bread Experience.