Minimax Seed bread

I checked out Graham Kerr's Smart Cooking cookbook at the library. In it was this scrumptious and nutritious recipe. This is my new all time favorite homemade sandwich bread. Its dense and moist. Note that this bread gets stale fairly quickly...eat in 2 days, or freeze. Enjoy.

NOTE: to make the Minimax seed mixture...mix equal amount unsalted sunflower seeds, unhulled sesame seeds, green pumpkin seeds, and unsalted sliced almonds. Combine with a half measure of flax seeds. (Flax seeds cannot be digested whole, thus losing any nutritional value...they must be cracked or ground to provide benefit. Flax seeds go rancid very quickly...if making a lot of this mixture at once, store in the freezer and use as needed.) Add this seed mixture to quick breads, pancakes, sprinkle on yogurt or ice cream, etc. to add a nutrition and fiber boost.

Minimax Seed Bread
extra light olive oil with a dash of sesame oil (for the pan)
3 cups 100% whole wheat flour
1 envelope active dry yeast
1 Tbsp sugar
2 1/4 cups warm water
1 tsp salt
3/4 cup Minimax seed mixture
Coarsely crack the Minimax seed mixture in a clean coffee grinder. Grease a loaf pan lightly with the olive mixture. All ingredients should be room temperature. Place the flour in a large mixing bowl in the oven. Turn the oven on to the lowest setting and wait until its warm inside, but not hot. Turn off the oven and leave the door ajar. Dissolve the yeast and sugar in 1/2 cup warm water. Stir well and let the mixture rest in the warm oven about 10 minutes to develop a froth.

In the large, warm bowl, mix the flour, salt, and minimax seed mixture. Add the yeast mixture and start kneading with an electric dough hook, or by hand. swish 1 3/4 cups of the warm water around the now empty yeast bowl and add it to the dough. Knead until the dough is silky...about 3 minutes.

Transfer the dough to the prepared loaf pan and cover loosely with plastic wrap. Let it rise about 1 hour in a warm place. It will rise only slightly.

Preheat the oven to 400 degrees. Remove the plastic wrap and bake the bread on the middle rack for 35-40 minutes. It should sound hollow when tapped. Brush the hot bread with milk to soften the crust and leave in the pan for 10 minutes. Move the loaf to a wire rack and let cool completely before slicing. Makes one 18-20 slice loaf.
Serving size...1 slice
Per serving:
Calories 183
Fat 6g
Calories from fat 29%
Cholesterol 0mg
Sodium 245mg
Fiber 5g