|2 cupsWater; (105 to 115 F)|
|2 packageYeast; active dry yeast (or 2 scant tablespoons)|
|1/4 cupFlax Meal|
|1/2 cup7 Grain Blend; (red wheat,white wheat, rye, oats, barley, millet, rice)|
|2 tablespoonsVital Wheat Gluten|
|2 cupsWhole-wheat flour|
|4 cupsUnbleached flour; (or more for kneading)|
|1/2 cupSunflower seeds; Roasted and unsalted|
|1/3 cupPumpkin Seeds; raw, hulled|
|1/3 cupFlax Seeds|
|1 tablespoonPoppy Seeds|
|1 tablespoonSesame seeds; raw|
|1 Egg; beaten|
Dakota Bread Preparation
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Chop up the pumpkin seeds and if you have raw sunflower seeds roast them
and mix all the seeds together in a bowl.
In a large bowl, combine the water, yeast, honey, oil, and seven
grain blend and allow to proof about 5 to 10 minutes, or
until the yeast is light and bubbly. Add the salt, whole wheat
and white flours, and stir to combine. Before the dough stops
being sticky add the seeds, reserving a few tablespoons to sprinkle
over the loaves before baking.
Dump the dough out onto a well-floured surface and begin to knead,
adding enough flour to make nice soft dough. Knead about 10 to 15
minutes, sprinkling with more flour as necessary, or until the dough
is smooth and elastic. You may want to use more flour depending on
the dryness of the cracked wheat and the flours, as well as the
Turn the dough into a greased bowl, cover with a dishtowel,
and set it in a warm place. Allow the dough to rise until
double in bulk, about 1 hour. Punch the dough down. Let it
rest for 5 minutes. Divide the dough and shape it into 2
large or 3 small round loaves, and place them on lightly
greased baking sheets. If you are using loaf pans use 3
small loaf pans or 2 large loaf pans. Let rise 25 to 30
minutes. Brush the loaves with a beaten egg and sprinkle
on any remaining seeds. Bake the loaves in a preheated
375 F oven for approximately 30 to 40 minutes, or until the
oaves are nicely browned and sound hollow when tapped.
Remove the loaves from the oven and cool on wire racks.
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