5 ts Dry Yeast
1 ts Sugar
1/2 c Warm Water
600 g White Flour
600 g Wholemeal Flour
1 ts Salt
1/2 c Sesame Seeds
1/2 c Poppy Seeds
1/2 c Sunflower Seeds
1 ts Caraway Seeds
2 tb Honey
2 tb Molasses
900 ml Very Warm Water(Not hot)
1.Mix the yeast,sugar and .50 cup of warm water together in a bowl and set
aside for a good 10 minutes until the mixture is quite frothy. 2.In a large
bowl, mix together the flour,wholemeal flour, salt, sesame seeds,sunflower
seeds and caraway seeds and make a well in the centre. 3.Stir the honey,
molasses and the 900 mls of water into the frothy yeast. 4.Pour into the
well and mix with a wooden spoon until almost combined. 5.Turn out on to a
floured surface and knead for 5 minutes. Make sure you have extra flour on
hand to stop the dough sticking. 6.Turn the dough in a greased bowl and
cover with plastic wrap. wrap the bowl in a towel and stand in a warm place
for 20 minutes, or until doubled in size. 7.Turn dough out and knead for a
futher 5 minutes until it is smooth and elastic. 8.Divide into 3 equal
portions and mould into loaf shapes . Place into three greased 20cm x 10cm
loaf tins. 9.Cover and leave until doubled in bulk. This should take about
20 minutes. 10.Bake at 200c for 35-40 minutes or until the loaf sounds
hollow when tapped underneath. Turn in to a cake rack to cool.
From
Yields
1 3 loafs