I feel kind of indifferent towards said rain today. Indecisive as to whether or not I’m okay with it. It can be sort of gloomy, true, but I am kind of enjoying a little bit of seriousness at this moment. The rain makes me pensive and helps me focus, whereas a gorgeous summer day, while wonderful for spending time outside, can make it impossible to get anything done inside.
Also, I know many photographers consider rain a bad thing for lighting purposes but for me the clouds that filter the otherwise harsh light are a great asset. I find rain to be really beautiful and relaxing. I think part of my appreciation is from the fact that it doesn’t snow here so the rain is my only option as a rebound. Life will teach you to take what you can get.
Sorry for the pro/con list of rain but I’m in a mood. Now all I want to do is make cozy things. Things like soup, and hot chocolate, and…….fresh baked bread. Yes, bread is just what today needs. You in?
I’ve been planning to try some seed bread for a while. That’s one thing that we have really missed, readily available and good quality bread. Bread is a staple in daily life. I mean, give us this day our daily bread is a pretty good indication that bread is a good and important thing, right?
Anyway, this recipe was kind of a copycat of one of our favorites that we used to buy. I’m sure most of you are familiar with Dave’s killer bread. If you live in the States, that is. The company has a very compelling story behind it and makes an effort to produce healthy products. The green bread was our favorite but, sadly, there is nothing like that where I live so homemade it is.
This bread has like a bazillion different grains and seeds and the texture was so soft and fluffy. I’m still planning to do some extensive experimenting to find the ultimate version for sandwich slices. This bread was amazing in its own right but it could stand to be adapted for better slice factor. I’ll be sure to let you guys know when I find the perfect version but for now you have to try this recipe.
- 1.5 ounces fresh baker's yeast (or 2 tablespoons dry)
- 2 cups water
- 2 tablespoons palm or maple syrup
- 2 tablespoons honey (sub with more syrup or agave for vegan)
- 1 tablespoon salt
- 2 tablespoons coconut oil, melted
- 1/2 cup sourdough starter
- sunflower seeds
- sesame seeds
- flax seed meal
- corn flour (not cornstarch)
- brown rice flour
- rye flour
- bulgur wheat (cracked wheat)
- old-fashioned oats
- flax seeds
- 4 - 4 1/2 cups whole wheat flour
- Dissolve yeast in water in a large mixing bowl or bowl of stand mixer. Add syrup, honey, and salt and stir well. Pour in coconut oil and sourdough starter and, again, mix well.
- Add all of the different flours and seeds and mix very well.
- Grease a medium bowl and scrape dough into it then cover wirh plastic wrap or towel and place in a warm place to rise until doubled in size, about 1 hour.
- Preheat oven to 375 degrees F (190 C) and line a large pan with parchment or grease 2 loaf pans. Turn dough out onto a lightly floured surface and lightly grease your hands for easier handling. Shape the dough into a ball (or 2 balls for loaf pans) and coat sides lightly with flour.
- Allow to rise while oven heats then bake for 35 - 45 minutes until edges are dark brown and bread sounds hollow when knocked on.