Seed Bread

by Betty-Ann
(Calgary, Alberta)

I found myself getting more and more frustrated with the typical breads I could find in my local grocery stores … bland, tasteless, and insubstantial. That’s when I turned to my bread machine (I had previously only really used it to make pizza dough).

With the aid of my trusty bread machine I was happily surprised that I could create the type of bread I was looking for. My family now enjoys sandwiches made with hearty, granary-style bread. I love the fact that I know exactly what is in my bread, how healthy it is for all of us, and that it contains no preservatives!

I love all homemade bread, but this particular recipe comes with a fun little story. I was out with my family on a picnic in the mountains when we noticed a squirrel trying to get at some bread that I had left out. As I was getting ready to shoo it away my 8 yr. old son said, “It’s okay, Mom. He just likes it because of all the seeds in your bread.” We made sure to give the squirrel a small piece before I put the lid back on my food box!

Seed Bread Recipe:

This recipe is for the bread machine, 1 1/2 to 2 lb. (750 g – 1 kg) bread loaf pans.

Ingredients:
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

Directions:
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 whole wheat setting on your bread machine. Remove baked loaf from pan and cool on rack.

If you would like a hearth-type bread:
Simply make the dough in the bread machine and then remove to a floured surface. Punch down the dough and gently pull into a 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. Loaf will be brown and should sound hollow when tapped on the bottom. Remove from pan and cool on a rack.

Find more healthy bread machine recipes on Betty-Ann’s site: www.healthy-picnics.com

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