Recipe #2 - Murray's Seed Bread

1/2 cup warm water
2 1/2 tsp. yeast
1/4 tsp. sugar
Stir warm water and sugar together in a small bowl. Sprinkle yeast over top, and let stand 10 minutes. Stir to dissolve yeast.

In large bowl or in metal bowl of KitchenAid mixer combine the yeast mixture plus:
1 tbsp. each of honey and molasses
1 tsp. salt
1 cup water (additional)

Add and work in the following until dough pulls away from the sides of the bowl.
1 cup all-purpose flour
2 1/2 cups whole wheat flour
1/2 cup mixed seeds (sunflower, poppy, flax, cracked wheat, sesame)

Knead, using your hands or the dough hook attachment, 8 to 10 minutes until the dough is smooth and elastic. Place in clean greased bowl, turning once to grease the top, or giving a spray of Pam. Cover with a tea towel, and let stand in the oven with the light on and door closed for about 1 hour until doubled in bulk. Punch dough down. Shape into loaf pan (we use a long baguette pan), 2 smaller loaf pans, or on round 9 inch cake tin. Cover with tea towel and let stand again in the oven with the light on and door closed for about 30 - 40 minutes until doubled in size.

Preheat oven to 375 degrees and bake for about 25 - 20 minutes. Turn out onto racks to cool. Bread is cooked when it sounds hollow when tapped. Brush warm tops with butter if desired.

Enjoy with butter and home-made jam or preserves!