I could probably make this with my eyes closed. In fact I may well have! This is a simple bread recipe that lends itself to many different additions. I’ve made it for weddings, fund-raisers and just for the family. When I’m catering, I use one loaf for 8 guests, and rarely have any leftovers. I use my Kitchen Aid mixer with the dough hook, but there’s no reason you can’t make this with hand kneading. In these photos, I was making a version using pistachios and toasted ground flax.
2 c warm water
1/4 c molasses
1 T yeast
5½ – 6 c unbleached white flour
1 T salt
1/4 c olive oil
about 1/2 c each of raw sunflower seeds and raw pumpkin seeds
cornmeal for the pan
Start to knead the dough. Add in flour about 1/4 c at a time, until the dough is smooth and pulls away from the sides of the bowl. Put in a lightly oiled bowl and cover with plastic wrap or a damp towel.
Let rise until doubled, about an hour. I put mine on top of the fridge where it’s a bit warmer. When the wood stove’s on in the winter, I’ll put it within range of its heat.
Punch down; knead for 5 minutes.
Let rise again until doubled.
Sprinkle cornmeal on an 11 x 17 baking sheet.
Cover loosely with plastic wrap or a damp towel.
Let rise until almost doubled. Usually if I turn the oven on at this point, the bread’s ready to go in when the oven’s ready.
Bake at 450° for 10 minutes; and then lower to 375° and bake for another 17 minutes.
Loaves should sound hollow when tapped.
Let loaves sit out until cool, to form a crust.Options: as well as seeds, you can use pistachios, walnuts, chopped dried apricot or cranberries or a combination of. I would only use about another 1/2 c of any other addition. Wheat germ, oat bran and ground flax can be added – use about 1/2 c and reduce the flour to accommodate the addition.