Updated Mar 9, 2015Chatelaine
- SPRAY a 9×5-in. metal loaf pan with oil.
- STIR 3/4 cup water with molasses and yeast in a large bowl until combined. Let stand, 10 min.
- STIR flour with pepitas, 3 tbsp each fl ax and sunflower seeds, 1 tbsp each poppy and sesame seeds, and salt in a medium bowl until combined. Stir remaining 1 tbsp each flax, sunflower, poppy and sesame seeds in a small bowl until combined. Stir flour mixture into yeast mixture with remaining 11/2 cups water, using a wooden spoon, until combined. Transfer dough to a lightly floured counter. Knead once or twice, then shape into a log. Place in prepared pan, pressing down to fill pan. Brush with egg and sprinkle evenly with reserved seed mixture. Cover with a damp towel and let rise until doubled in size, about 45 min.
- PREHEAT oven to 400F.
- BAKE loaf in centre of oven until golden, 45 to 50 min. Let stand, 5 min. Turn loaf out onto a rack and let cool completely, about 1 hour.
NutritionCalories 250, Protein 10 g, Carbohydrates 34 g, Fat 9 g, Fibre 6 g, Sodium 252 mg. Excellent source of Folate
Use this bread to make our superfood sandwich.