Whole Wheat Seed Bread (02.04.09)

Ingredients:
6 cups nutty wheat flour
½ cup seeds eg: sunflower, sesame, poppy, aniseed or a combination of all.
1 Tbsp sultanas
1 Tbsp pecans
1 Tbsp salt
2 Tbsp oil
1 tsp vinegar
1 Tbsp brown sugar or golden syrup
1 pkt instant yeast
2 ½ cups warm water.

Place all ingredients into a mixing bowl except water. Make a well in centre and slowly add enough water to form moist dough. Mix well. Transfer mixture into greased bread tin or divide evenly into smaller tins allowing at least 1/3 of the tin capacity for the dough to rise. Cover with cling wrap that has been lightly oiled and allow to rise to double its size. Preheat oven to 200C and bake for 1 hour for a large loaf or 45 – 50 minutes for smaller loaves. Remove from tin immediately and place on cooling rack.

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