- 5 cups warm water
- 2/3 cup honey spray your cup with non-stick spray before adding honey and it will come right out!
- 2 Tablespoons yeast I love SAF yeast, it is my favorite!
- 1 Tablespoon Kosher salt
- 2/3 cup vegetable oil
- 1-2 cups Seed mix I like adding 2 cups but you can do more or less depending on the texture you'd like.
- 7 cups whole wheat flour
- 4 cups bread or all-purpose flour Why use bread flour? It contains a higher percentage of gluten which can result in a really soft and chewy texture in your bread!
- 1 egg mix egg and a dash of water for an egg wash on the bread.
In a mixer or large bowl, add warm water, honey and yeast. Cover with a kitchen towel and allow to activate for 5-7 minutes. Add salt, oil, wheat flour and seed mix. Combine until well incorporated.Add the bread or all-purpose flour and mix until well combined. Turn dough out onto a floured counter and knead until smooth and springy. Spray a large bowl with non-stick spray and add dough. Cover with a kitchen towel and allow to rise for 1 hour or until double. Dump risen dough onto a lightly floured counter and cut into 4 even pieces. Spray loaf pans with non-stick spray and form each piece of dough into a small oval loaf by gently pulling dough under itself until the top is tight and smooth. Cover loaves with a kitchen towel and allow to rise 45 minutes or until doubled in the pans.Preheat oven to 350°.Brush loaves with egg wash and bake for 40-45 minutes or until golden on top.Remove loaves from pans quickly to prevent condensation, and allow to cool on a cooling rack. Enjoy with butter, jam or honey. Slice with a sharp, serrated knife (especially if cutting while still warm!)Loaves can be frozen after fully cooled and wrapped in plastic wrap and placed into a gallon freezer Ziploc.