Whole Wheat Seed Bread

This whole wheat loaf topped with a variety of seeds is perfect for sandwiches or toasted with jam in the morning.

Ingredients

1¼ cups very warm water

¼ cup molasses

2 Tbsp butter, melted

1 tsp salt

3½ cups whole wheat flour

1 envelope of active dry yeast

1 cup of mixed seeds - such as pumpkin, sunflower, flax, chia, or hemp

Instructions

combine all ingredients except for the seeds and mix until you have a sticky dough, cover allow to rest 15 minutes

knead using a stand mixer with dough hook or by hand until the you have a smooth ball

cover and let rise in a warm spot until doubled - about 2 hours

gently press dough into a rectangle and fit into a lightly greased loaf pan

press seeds into the top of the loaf

cover an allow to rise until it reaches about an inch over the rim of the pan

pre-heat oven to 35O F.

bake 40 - 50 minutes

make sure the loaf is cool before slicing

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