Manuel's seed bread

Yield: 2 loaf

Measure Ingredient
3 cups Whole wheat bread flour
1¼ teaspoon Salt
1 tablespoon Sesame seeds
2 teaspoons Poppy seeds
3 tablespoons Sunflower seeds
1½ cup Tepid water

Combine all the ingredients except the water. Make a well in the center, pour in the water and mix into a slightly stiff dough, adding more water or flour if necessary. Knead well. Keep the dough in a covered container to protect it from invading critters, and in a reasonably cool place (about 70 degrees) Let it ferment for 12 - 18 hours, kneading it about two thirds of the way through the rising time to refresh the dough.

When the dough feels dry (unsticky) and elastic, divide in two and knead gently into rounds. Let it rest protected from drafts for another 30 minutes to soften,m then form into two small round loaves.

Sprinkle poppy seeds on the table and roll the loaf tops on them.

(Guessing this means additional poppy seeds) Place in two greased one quart bowls or on a greased cookie sheet.

Put the shaped loaves into an oven preheated to 350 F without further rising, and bake until done, about one hour and 15 minutes. The wheat colored crust will brown lightly. Allow to cool completely; slice thin.

This naturally leavened bread has a wonderful taste and dense but bready texture. It won't rise much in the bowl as it ferments, but it may surprise you by springing in the oven. The fermentation is 12 to 18 hours at room temperature, but on a cold winter day it may take longer.

Laurel's Kitchen Bread Book

== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 11-04-94

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