Grain Seed Bread
Yields 3 loaves (16 slices per loaf)
Serving Size I Slice
1 C Hot water, 150 F
1/2 C Honey
3 Tbs. Dry Active Yeast
3 1/2 C Hot Water
1/3 C Canola Oil
1 tsp. Salt
1 1/2 lb Whole Wheat Flour
1 1/2 lb Unbleached All-purpose Flour
5 oz. Ground Flaxseed
2 Tbs. Toasted Canola Seed
2 oz Cracked Wheat
3 oz Raw Sunflower Seeds (shelled)
1 oz Whole Flaxseed
2 oz Millet
2 Eggs, beated
Brushed Topping  
3 Tbs. Cornmeal or Flour
1 Egg White
1 Tbs. Water
1 oz. Raw Sunflower Seeds (shelled)
2 Tbs. Whole Flaxseed
• In a medium bowl, combine hot water and honey. Stir and let stand until lukewarm (105?F to 115º F).

• Sprinkle yeast on top of water and honey. Let stand 15 minutes.

• In a large bread mixing bowl, combine water, milk powder, oil and salt. Cool to lukewarm.

• In a large bowl, combine flours, ground flaxseed, toasted canola seed, cracked wheat, sunflower seed, whole flaxseed and millet.

• Stir yeast mixture and beaten eggs into milk mixture. Gradually add 4 cups of flour mixture into liquid mixture. Mix well. Continue adding the remaining flour mixture. Turn dough onto floured surface adding up to 1/2 cup more unbleached flour, a little at a time to make a medium-soft dough.

• Rub canola oil on hands and knead dough until smooth and elastic in texture, about 8 to 10 minutes.

• Place dough in an oiled bowl; cover loosely with plastic wrap. Let rise in a warm place for one hour. Punch dough down, let rise 30 minutes.

• Divide dough into 3 equal portions. Shape each into 3 x 11 inch log-shaped loaf. Place evenly spaced apart on a 12 x 18 inch baking sheet that has been well sprinkled with cornmeal or flour. • In a bowl, beat egg white and water until frothy. Brush top of loaves. Sprinkle seeds over each loaf.

• Let rise until double in size about 30 - 45 minutes.

• Preheat oven to 350º F. Bake 30 to 40 minutes or until nicely browned and hollow sounding when top of loaf is tapped.

• Remove from oven and let cool 5 minutes, then remove from pan and continue cooling on wire rack.