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Whole Wheat Seed Bread

This won 1st prize for the 2008 Grant County Fair.


Mix 1 cup water and flax seed and bring to a boil in microwave, stir then let cool.

In mixer bowl with a regular beater, combine sesame seeds, poppy seeds, sea salt and yeast, then add 1 cup warm water and stir to blend. Add the honey, oil and cooled water/flax seed mix to the bowl and blend well. Add flour to make stiff dough. Changing to a dough hook, add remaining flour to make a kneading consistency. Continue to knead using the dough hook or by hand until smooth. Oil he mixer bowl and place dough back in it. Cover and let rise until doubled.

Turn out onto a lightly oiled surface and knead into 2 medium loaves. Place into bread pans or onto cookie sheet if making long French style loaves. Cover and let rise again until doubled. Bake at 35-45 minutes in preheated 350 degree oven. Remove from oven, cool slightly on a cooling rack, then turn out pans (onto sides) on cooling rack to finish cooling.   Makes 2 loaves (12 slices each).

Whole Wheat Seed Bread


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Products Used in this Recipe

Grains Beans Seeds
Brown Flaxseeds

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Grains Beans Seeds
White Hulled Sesame Seeds

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Grains Beans Seeds
Poppy Seeds

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Baking Aids
Sea Salt

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Gluten Free
Active Dry Yeast

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Flours & Meals
Whole Wheat Flour

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