Healthier baking can be difficult, with dense and dry results. Learn how to incorporate flavorful whole grains without sacrificing quality. Read more.
1 cup spelt flour*
1 cup white whole wheat flour
2 cups bread flour
2 tablespoons sugar
2 teaspoons salt
1 tablespoon yeast
2 cups wateraround 100°F
1 tablespoon raw sunflower seedsdivided
1 tablespoon raw pumpkin seedsdivided
1 tablespoon flax seedsdivided
1tablespoon rolled oats
Mix together the flours, sugar, salt, and yeast. Form a small well in the center of the dry ingredients and pour in the water.
Using a bowl scraper or clean hands, pull the flour mixture into the water and slowly work the ingredients together. Once the water is incorporated and the flour has formed a shaggy dough, turn it out onto a clean counter.
Let the dough rest for 15 minutes to soften the bran and germ.
Knead the dough for 8 minutes. Add half of the sunflower, pumpkin, and flax seeds, and knead for 2 minutes more, until the dough forms a smooth ball and you can perform a successful windowpane test.
Place in a large, oiled bowl, covered with a damp towel. Allow to rest at room temperature for an hour, or until doubled in size.
Shape into a round.
Let proof at room temperature until you can touch the top lightly and it springs slowly back into place. Brush with whisked egg and sprinkle the remaining seeds and the rolled oats on top.
Bake at 375°F for 25 minutes, or until the inside of the bread reaches 180°F.