Gather your supplies (Note: This is a basic recipe and you can substitute quite a bit and add other things to suit your tastes)
Get a big bowl and add all of your ingredients except the water.
Mix together as you go, adding more and more in.
These are some bread spices from Germany, but you can see it's just Fennel, Coriander, and Cumin.
Flaxseed meal (this is different from just the flax seeds)
Mix all that together, and slowly pour in the water until you get your desired dough consistency.
Get a bread pan, and give it a good spray with some cooking oil.
Load in your dough mixture up 3/4th of way to the top (as it will rise).
Now pop it in the oven on very low heat (about 100 fahrenheit) to let the yeast proof and the dough rise for at least 30 minutes.
After this time, cover it with foil and turn the oven up to 425 F for 35 minutes.
After baking with the foil at 425 F for 35 minutes, remove the foil and bake on a low rack for about 40 minutes at 375 F. This loaf didn't rise too much as we were in a crunch for time.
When you think it's done, test it by sticking a knife in. It should slide in relatively easily and come out dry. If it comes out with pieces of dough sticking to it, it's not done.
All done! Let it cool on a rack, covered overnight before storing. You can eat it pretty much right away though.
Bonus Grandma pose with bread. One loaf lasts a while, as it is THICK.
- 1.0l Water
- 4.0c Whole wheat flour
- 10.0g Active dry yeast
- 2.0c Sunflower seeds
- 1.0c Flax seeds
- 2.0tsp Bread spices (Coriander + Fennel + Cumin)
- 5.0Tbsp Apple vinegar
- 1.0c Scottish Oatmeal
- 1.0c Flaxseed meal
- 1.0Tbsp Salt
Washington, District of Columbia