Ingredients
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1 tablespoon granulated sugar
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2 1/2 cups warm water, divided
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1 tablespoon dry yeast (1 package)
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1/3 cup molasses
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1 tablespoon vegetable oil
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2 cups whole wheat flour
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1 cup rolled oats
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1/2 cup rye flour
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1/2 cup wheat bran
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1/4 cup wheat germ
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1/4 cup sunflower seeds
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1/4 cup sesame seeds
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1/4 cup poppy seed
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1/4 cup linseeds, crushed, ground or 1/4 cup seeds, mixed
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4 teaspoons kosher salt
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3 tablespoons seeds, any combination for topping
Instructions
- In small bowl or measuring cup combine sugar and 1/2 cup warm water. Sprinkle with yeast. let stand for 10 minutes or until yeast bubbles up and doubles in volume.
- Meanwhile in a separate bowl combine remaining 2 cups warm water, molasses and oil.
- In large bowl combine wholewheat flour, rolled oats, rye flour, bran, wheat germ, sunflower seeds, sesame seeds, poppy seeds, flax seeds and salt.
- When yeast has risen, stir it into water/molasses mixture. Stir wet ingredients into flour mixture. Batter should be loose.
- Turn batter into one 10 x 6 inch (3 litres) or two 8 x 4 inch (1.5 litre) loaf pans that have been buttered and lined with parchment paper. Press extra seeds into top. Cover loosely with plastic wrap and let rise in a warm place for about 1 hour or until batter has risen to top of pan.
- Bake in a preheated 350 F oven for 1 hour for large loaf or 45 minutes for smaller ones.