Seeded bread

Ingredients

1 1/3 cups lukewarm water

3 tablespoons olive oil

5 tablespoons honey, molasses, or maple syrup

4 cups White Whole Wheat flour

1 tablespoon gluten

1/4 cup sunflower seeds, chopped*

1/4 cup walnuts, chopped*

1 1/2 teaspoons salt

2 1/2 teaspoons instant yeast

Instructions

Combine all of the ingredients, and mix them until you have a shaggy dough. Let the dough rest, covered, for 20 minutes, then knead until fairly smooth.

Allow the dough to rise, covered, for about 2 hours, or until it's puffy and nearly doubled in bulk.

Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" bread pan. Cover the pan with lightly greased plastic wrap (or a clear shower cap), and allow it to rise for about 2 hours, until it's crowned about 1" to 2" over the rim of the pan.

Toward the end of the rising time, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes. Tent it with foil during the last 20 minutes of baking.

Bread will keep on the counter for 3 days. Freeze for up to 3 months