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Classic Whole Wheat Seed Bread

What you need: 

3/4 cup warm water
3/4 cup nondairy milk
2 tablespoons canola oil
2 tablespoons blackstrap molasses
2 tablespoons maple syrup
3 cups whole wheat flour (you can sub white whole wheat flour here for a lighter loaf)
1/3 cup bread flour
1/3 cup rolled oats
1/3 cup ground flax seed
3 tablespoons wheat gluten
1 3/4 teaspoons salt
1 tablespoon + 1/2 teaspoon bread machine yeast Add-ins:
1/4 cup raw sunflower seeds
2 tablespoons sesame or poppy seeds
2 tablespoons pumpkin seeds

What you do: 

This is a bread machine recipe.
1) Put all ingredients except the seeds in the bread pan in the correct order for your bread machine. Set crust to medium and program for the Whole Wheat cycle. Press start.
2) Add the seeds when your machine's "add-ins" beep sounds, or after the dough has gone through its first mix cycle if you have no "add-in" beep on your machine.
3) Remove bread from pan immediately after baking and allow to cool on rack.
Source of recipe: After years of tweaking, the result is our time-tested, family-favorite daily bread. It's nearly 100% whole grain, and chock-full of flax, oats, and seedy goodness. The flax contributes omegas, the pumpkin seeds (pepitas) iron, and the blackstrap molasses, calcium - lots of vegan goodness here!

Preparation Time: 
10 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

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Awesome! Not just delicous but healthy...Its really great to eat this kind of stuff while loosing weight..

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I really like this bread. I have tried making it without salt and oil, but it is not the same. Not even close. I have made it completely in the bread machine and it has come out nice, but I prefer to just make the dough in the bread machine and then stretch it out on a baking sheet and bake it in the oven, similar to a Whole Foods' Seeduction loaf. The only modifications I have made is to reduce the sunflower seeds to 2 TBS, but then also add 2 TBS each of hemp seeds, steel cut oats, and flax seeds.

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Outstanding!  One of the best bread recipes I've eaten.  I may add 2T more of molasses next time, but the texture and flavor are great.

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I forgot to add two small things:

1) As with most bread machine recipes, you need to check the dough after the first mix to make sure the moisture level is right.  Depending on the flour I'm using and how carefully or sloppily I've measured, I often have to add 1-2 T more water to get the dough moist enough so that everything is mixing.

2) 1/4 cup walnuts - either in lieu of, or in addition to the seeds - makes for a lovely, crunchy variant of this bread. 

Lately I have also been experimenting with adding 1/4 cup cooked red lentils for added protein and iron.

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