2 cups all-purpose flour (approx)
1 cup whole wheat flour
1/4 cup flaxseeds
2 tablespoons sesame seeds
l tablespoon poppy seeds
2 teaspoons quick -rising (instant) dry yeast
1 1/4 cups water
2 tablespoons liquid honey
2 tablespoons vegetable oil
l 1/2 teaspoons salt
In large bowl, stir together all-purpose and whole wheat flours, flaxseeds, sesame seeds, poppy seeds and yeast.
In small bowl, whisk water, honey, oil and salt; stir into flour mixture to make a sticky dough.
Turn out onto lightly floured surface. Knead for about 8 minutes or until still slightly sticky and dough springs back when pressed in center, adding up to 1/4 cup more all-purpose flour as necessary.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for about 1 1/4 hours or until doubled in bulk.
Punch down dough; turn out onto lightly floured surface. Gently pull into 11- x 8-inch rectangle. Starting at narrow end , roll up into cylinder; press seam to seal. Place, seam side down. in greased 8 x 4 inch loaf pan. Cover with towel; let rise for about 1 hour or until
doubled in bulk and about 3/4 inch above rim of pan.
Brush top with water. With serrated knife, make 1-inch deep cut lengthwise’ along top of loaf. Bake in center of 400°F oven for 15 minutes. Reduce heat to 350°F; bake for 30 to 35
minutes or until browned and loaf sounds hollow when tapped on bottom.
Remove from pan: let cool on rack. Makes 1 loaf, 12 slices.
Bread Machine Method: Into pan of 1 1/2 to 2 lb machine, add (in order) water, honey. oil, salt, all-purpose and whole wheat flours, flaxseeds, sesame seeds, poppy seeds and yeast. (Do not let yeast touch liquid.) Choose appropriate setting (whole wheat). Let loaf cool on rack.