Our last trip to Bob's Food Mill we purchased a wheat grinder. We'll be experimenting with growing grain and I reasoned grinding grain from Bob's got us one step closer. So this bread is made with 100% freshly ground (which makes it warm) whole wheat flour, but you can certainly make great bread without grinding your wheat fresh! This morning I added some flax seed to the hens' food since this time of year there isn't much of anything green left in the garden to eat. It will boost the Omega-3 naturally found in their diet, which enriches the eggs we eat. Since I had the flax seed out I decided to add a variety of good-for-you seeds to this bread. Feel free to experiment with your own seed choices. For other breads I've added hazelnuts, poppy seeds, and seseme seeds.
Whole Wheat Honey Seed Bread
Proof 2 scant Tbsp. yeast in 1/2 c. warm water in a large bowl. Meanwhile grind up about 6 cups worth of wheat if you are grinding your own, otherwise, plan to use approximately 6-7 c. whole wheat flour. In a separate bowl combine 1 3/4 warm water, 1 scant Tbsp. salt, 1/2 c. honey and 1/4 c. shortening (oil or butter).
Once the yeast is bubbly add the water/honey mix and 2 cups of flour. Mix/blend (I use a Kichen Aid mixer for this). If you have it, add 2 Tbsp. gluten (which helps whole wheat breads rise better, but this is optional.) Blend well adding 1/2 cup flour at a time until you have a sticky dough that holds together. At this point add 1/3 c. flax seeds, 1/2 c. sunflower seeds, and 2 Tbsp. Amaranth (a relatively high protein seed). Turn out on a well floured surface and knead in more flour as needed until you have a stiff dough. Knead for 8-10 minutes. Place in greased bowl, cover bowl with a hot damp cloth and then cover that with a tea-towel and let rise until double (approx. 1 1/2 hours).
Punch down dough, divide in half and let rest about 10 minutes while you grease 2 loaf pans and sprinkle corn meal on the bottom of the pan. Hand pat each half into a rectangle and then roll up into a log. Pinch the seam shut, fold the ends under and place in the loaf pan. Cover with a tea towel and let rise until double (approx. 45 minutes).
Once the loaves have doubled, preheat the oven to 375 and bake for 40-45 minutes, covering with foil for the last 20 minutes. Cool slightly in the pan before removing to cool on racks. Best served warm with real butter…