Serves: 5
Total Calories: 831
Yield: 2 Medium Rounds

2 tablespoons (2 packets) active dry yeast
2 1/2 cups lukewarm water
1/2 cup nonfat dry milk powder
2 tablespoons honey
2 tablespoons vegetable oil
1 tablespoon plus 2 teaspoons salt
1/2 cup wheat germ
3 tablespoons sunflower seeds
3 tablespoons shelled pumpkin seeds
3 tablespoons sesame seeds
2 tablespoons poppy seeds
2 cups white unbleached flour
4-6 cups whole wheat flour
1-2 tablespoon cornmeal for baking sheet
extra seeds to sprinkle on loaves

1. Place the yeast, water, milk powder, honey, oil, and salt in a dishpan or large bowl and stir with a wooden spoon. Add the wheat germ, sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, white flour, and 1 cup of whole wheat flour. Beat with the spoon until well blended.

2. Add 2 more cups of whole wheat flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for about 10 minutes, or until the dough leaves the sides of the bowl, is easy to handle, and elastic. Shape into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for about an hour, or until the dough doubles in bulk. Lightly sprinkle a large baking sheet with cornmeal and set aside.

4. Punch down the risen dough, knead for a minute, and form into a ball. Cut in half, and shape each half into a round loaf. Place the loaves on the prepared baking sheet, leaving enough space between them to allow for expansion. Cut a 1/2-inch-deep cross on top of each loaf, spray or brush with cold water, and sprinkle with a mixture of seeds. Cover and let rise about 10 minutes.

5. Spray the loaves with cold water again. Place in a preheated 400ºF oven, and set a pan of very hot water on the bottom rack (to create steam as the bread bakes). After 10 minutes, spray the loaves with cold water once again. Continue baking for another 30 minutes, or until the loaves are very brown and hollow-sounding when rapped on the bottom with your knuckle. Cool on a wire rack before serving.

Nutritional Facts:

Serves: 5
Total Calories: 831
Calories from Fat: 101

More Recipes from the Great Natural Breads Made Easy Cookbook:
Honey Whole Wheat Bread
75 Minute Health Bread
Peasant Bread
Wheat-Berry Bread
Corn-Wheat Bread
Oatmeal Bread
Anadama Bread
Grow Your Own Sprouts
Sprouted Wheat Bread
Wheatena Wheat Bread
Soy Bread
Norwegian Rye Bread
Potato-Rye Bread
Rye-Corn-Potato Bread
Pumpernickel Bread
Wheat Germ Batter Bread
Whole Wheat Batter Bread
Ten-Grain Bread
Multigrain Bread
Olive Bread
Multi-Seed Bread
Walnut Bread
Kaffee Klatch Bread