1 1/4 cup white flour
1/4 cup sunflower seeds
2 tablespoons flax seed
1 1/2 teaspoons active dry yeast
1 teaspoons salt
12 ounces barely warm water
1. Proof yeast – add 1 pkg. (2 1/4 tsp.) fast acting (aka quick rise) yeast to 1/2 cup warm water. Let sit a few minutes – if bubbles form, your yeast is good to go!
2. While waiting for yeast to ‘proof itself’ (hehe- punny joke!) you can get started mixing the dry ingredients together. This includes… well everything but the water. Just throw in all together in a bowl or stand mixer and combine!
5. As your water becomes fully incorporated you will begin kneading the dough – note: you may need to add a touch more flour or water to get it to the right consistency. This dough should be elastic, not very sticky and slightly heavy
6. Knead for about 6-8 minutes (or 4-6 if using the kneading attachment on a stand mixer)
7. Place in a bowl and cover with a dry kitchen towel. Place in a warmish area and let rise until double – about 1-2 hours.
8. After it has doubled – punch dough down and allow it to rest another 10 minutes
9. Remove from bowl and shape into your loaf. Place in a greased & floured loaf pan and cover again with a dry kitchen towel and allow to rise for another hour.
11. After dough has risen, place in over and bake for 45 minutes (bread should be slightly browned)
12. Cool for at least 30 minutes before cutting – this will help create a nicer texture that won’t crumble as you slice it