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Recipe

VeganMoFo: Naturally Vegan Seed Bread

October 12, 2009 · By Monica Shaw

Wholemeal Seed Bread

This recipe is a little more complicated than my usual whole wheat no knead bread, but the effort is so worth it. And really, the only extra step is a bit of kneading. This bread toasts beautifully and is my new favorite breakfast food.

Whole Wheat Seed Bread

Adapted from bobsredmill.com.

1/4 cup flax seeds (aka linseed)
1/4 cup sunflower seeds
1/4 cup sesame seeds
2 Tbsp poppy seeds
2 tsp salt
2 cups warm water
1 Tbsp honey or other sweetener (I use agave nectar)
1/4 cup vegetable oil (I use grapeseed oil)
1 Tbsp active dry yeast
1 cup strong white flour
3-4 cups strong wholemeal four

In a large mixing bowl, combine the seeds, salt and yeast, then add the 2 cups of warm water and stir with a whisk to blend. Add the honey and oil to the bowl and mix well.

Add the white flour and 3 cups of the wholemeal flour to the mixing bowl and combine well. The dough should be stiff enough to hold a shaggy ball shape in the bowl. If it’s too wet, add more wholemeal flour. But don’t go too crazy with the flour – it’s better to err on the side of too wet than too dry.

Now you need to knead the dough for about 10 minutes. I use a blender with a dough hook attachment and knead it right in the bowl, but you could also use your hands and knead it on a well-floured surface. You should knead the bread until it’s fairly smooth. If it’s still really sticky after 10 minutes, add a bit more flour until it becomes smooth!

Oil he mixer bowl and place dough back in it. Cover and let rise until doubled.

Turn the dough out onto a floured surface and either divide it into two loaves or leave it as one giant loaf (warning – one giant loaf tends to come out looking a bit like a “cowpie”, but it tastes delicious no matter what!). Shape the dough into a round or oblong loaf and place on a cookie sheet (or place it into an oiled bread tin). Cover and let rise again until doubled.

Bake at 35-45 minutes in a preheated 350F/180C oven. Keep in eye on it – it’s done when the loaf has turned golden brown and sounds “hollow” when you tap it on the bottom.

Remove from oven and cool on a cooling rack. Slice and enjoy! This bread toasts very well and tastes super yummy with nut butter and jam.

About Monica Shaw

Veg lover, dog owner, hill walker, wild camper, avocado addict, nerd. I write about how to be awesome through a "smarter fitter" approach to eating, drinking, living and working.
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