Quick seed bread

4 cups whole wheat flour 

2T Yeast (MUST be Instant dry like SAF yeast)

1/4 c sugar OR real MAPLE Syrup

1T salt

2.5 cups water (120*-130*) Important!

1/4 cup butter

1 cup bread flour

3-4T Flax Seed

3-4T Sesame Seeds

1/4-1/2 c Pumpkin Seed

½ Cup oats

TOPPING

1 egg white

1 tablespoon water

Oats

Directions

Combine 2 cup whole wheat flour, undissolved yeast, sugar and salt in large mixer bowl.  Add water (120° to ­130°F) and very soft butter.  Add to flour mixture and beat for 2 minutes.  Beat in 2 cup whole wheat flour, poppy seed, sesame seed and fennel seed until well mixed.  Stir in enough bread flour until a soft dough forms. Cover and let rest 30 minutes.

Then knead with your mixer for 5 to 6 minutes.  Cover and let rest 10 minutes.

Place on a greased baking sheet

OR for an artisan type bread, place on a CAST IRON PAN.  Cover and let rise about 30 to 40 minutes until doubled.

Beat egg white and water together and brush over loaf.  Combine seeds and sprinkle over loaf, pressing to better adhere. 

 Bake in preheated 350°F oven for 30 to 35 minutes.