I like making bread and made my own sour dough bread for about seven years before giving up after my surgery in 2005. This winter I started baking bread again and here is the recipe. It is an adaption of the Graham Bread from Dolores Casella’s A World of Bread book.
What is great about this recipe is that it hardly needs kneading. Overall it takes about 3 hours maybe four, but there is only about 40 mins of active time spread throughout that time.
1/4 cup molasses or honey
3 cups of water and 1/4 cup warm water
2 tbs dried yeast (or two packets)
1/2 cup oil (canola or sunflower)
1/4 cup poppy seeds
1/4 cup raw sunflower seeds
1 cup flaxseed meal
4 cups wholewheat flour
4 cups white (general purpose or bread) flour
Mix the molasses or honey with the water. Add the oil and dissolve the yeast into the liquids.
Mix in poppy seeds, sunflower seeds, flaxseeds, flaxseed meal.
Add the wholewheat flour one cup at a time and mix to make a batter.
Cover and let rise until doubled in size (about 1 h).
Stir down the batter and add enough white flour so that the dough is pliable and does not stick to your fingers.
Rise until doubled (about 45 mins). Grease two baking tins.
Punch down the dough and turn out onto a floured surface.
Divided into two and kneaded a couple of times.
Place in greased baking tins. Leave until doubled again (about 30 mins)*.
After 15 mins turn on oven to heat to 375 oF.
Bake for about 30 mins in a 375 oF oven.
When it is ready, the bread should come out of the tin with ease and should be browned on top.
Leave to cool on a rack.
Serve with your favorite nut butter, jam, or honey.
*This is a good time to make something else to go in the oven. I often make these delicious chocolate chip oatmeal chocolate cookies.