Farmhouse Multigrain Seed Bread

In a medium bowl, whisk together 1 1/4 cups warm water, 2 tablespoons honey or real maple syrup, 2 tablespoons olive oil, and 2 1/4 teaspoons instant yeast. Let it sit for 2-3 minutes until slightly foamy.

In a large bowl, stir together 2 cups of whole-wheat flour, 1 cup of bread flour, 1 1/2 teaspoons of salt, and 1/3 cup of mixed seeds, such as sunflower, pumpkin, flax, and sesame or use what I used Farmley Seed Mix.

Add the wet ingredients to the flour and seeds, stirring until a shaggy dough forms.

Turn the dough out onto a clean, lightly floured surface and knead by hand for 8–10 minutes or knead in a stand mixer fitted with a dough hook for about 5 minutes, or in a bread machine for the length of its raw‑dough cycle. The dough should be smooth and slightly tacky.

Lightly grease a bowl with olive oil, place the dough inside, and mist or brush the top with a light coating of olive oil to prevent drying. Cover the bowl and place it in a warm spot for 1 to 1½ hours, or until the dough has nearly doubled in size.

The dough should look something like this.

Deflate the dough by gently pressing down on it to release the excess air.

For the second rise, form the dough into a smooth, tight loaf and place it into a greased 9×13‑inch loaf pan. Cover and let it rise in a warm spot for 35–45 minutes, or until it rises just above the rim of the pan.

Preheat the oven to 375 about 20 minutes before ready to bake the bread. Bake for 35-45 minutes.

Once the bread is baked, place the loaf pan on a cooling rack for 10 minutes. Then remove the bread from the pan and return it to the rack to cool completely.

Enjoy!

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