Description
This whole wheat loaf topped with a variety of seeds is perfect for sandwiches or toasted with jam in the morning.
Ingredients
Scale
- 1 1/4 cups very warm water
- 1/4 cup molasses
- 2 Tbsp butter, melted
- 1 tsp salt
- 3 1/2 cups whole wheat flour
- 1 envelope of active dry yeast
- 1 cup of mixed seeds – such as pumpkin, sunflower, flax, chia, or hemp
Instructions
- combine all ingredients except for the seeds and mix until you have a sticky dough, cover allow to rest 15 minutes
- knead using a stand mixer with dough hook or by hand until the you have a smooth ball
- cover and let rise in a warm spot until doubled – about 2 hours
- gently press dough into a rectangle and fit into a lightly greased loaf pan
- press seeds into the top of the loaf
- cover an allow to rise until it reaches about an inch over the rim of the pan
- pre-heat oven to 35O F.
- bake 40 – 50 minutes
- make sure the loaf is cool before slicing
- Category: Bread, Baking