Fall Harvest Seed Bread

This Fall Harvest Seed Bread combines wholesome whole grains and a medley of seeds, creating a nutritious and hearty loaf perfect for the season. Infused with warm spices like cinnamon and nutmeg, it offers a comforting flavor that pairs beautifully with soups or spreads. The seeds add a delightful crunch, making it a satisfying addition to any meal while being vegetarian-friendly and rich in fiber.

Ingredients:

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/2 cup pumpkin seeds
• 1/2 cup sunflower seeds
• 1/4 cup flaxseeds
• 1/4 cup sesame seeds
• 1 tablespoon honey or maple syrup
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups warm water (about 110°F)
• 2 tablespoons olive oil

Instructions:

1. In a large bowl, combine the warm water, honey (or maple syrup), and yeast. Let it sit for about 5-10 minutes until frothy.
2. In another bowl, mix the whole wheat flour, all-purpose flour, salt, cinnamon, nutmeg, pumpkin seeds, sunflower seeds, flaxseeds, and sesame seeds.
3. Once the yeast mixture is frothy, add the olive oil and stir to combine.
4. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Once risen, punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
9. Cover and let it rise again for about 30 minutes.
10. Bake for 30-35 minutes or until the bread sounds hollow when tapped and is golden brown.
11. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.