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Hearty Seed Bread

5-5 ½ cups white whole wheat flour
1 package active dry yeast
2 cups water
2 Tbsp. brown sugar
3 Tbsp. honey
3 Tbsp. butter
1 ¼ tsp. salt
1/3 cup toasted flax seeds
1/3 cup roasted, unsalted sunflower seeds
¼ cup The Spice Hunter Sesame Seeds
2 tsp. The Spice Hunter Poppy Seeds
½ tsp. The Spice Hunter Ground India Turmeric or 100% Organic Turmeric, optional

In a large bowl, combine 2 cups flour and yeast; set aside. In a small saucepan, combine water, brown sugar, honey, butter and salt. Heat over low heat until the mixture reaches 120-130°F. Combine heated water mixture with flour and yeast. Beat on low with an electric mixer for 30 seconds, then increase speed to high and continue beating for 3 minutes. Stir in seeds and turmeric, if desired, then stir in 2-3 more cups of flour with a wooden spoon, incorporating as much of the remaining flour as possible. Turn dough out onto a floured surface. Knead until the dough is stiff and elastic, about 6 minutes. Shape the dough into a ball and place in a large, lightly greased bowl, turning the dough to grease the whole surface of the dough. Cover with a towel and let rise in a warm, draft free place until doubled in size, about 1 ½ to 2 hours. Punch dough down, divide in half and shape each piece into a loaf. Place shaped halves into two greased 8€? loaf pans. Cover and let rise until doubled in size, about 45 minutes. Heat oven to 375°F. Bake for about 40-45 minutes until golden brown, covering loosely with foil for the last 15 minutes of baking. Remove from pans and let cool.