Multi-grain Seed Bread

This is a dark, hearty bread that is very healthy for you. I like it as an alternative to plain old whole wheat bread.

1 1/3 cup warm water
1 packet active dry yeast
1/3 cup vegetable oil
2 tsp salt
1/4 cup white sugar
1/4 cup molasses
2 tbsp sunflower seeds
2 tbsp flax seeds
2 tsp sesame seeds
1 tsp caraway seeds
2 cups bread flour
1 cup whole wheat flour
1/2 cup buckwheat flour
1/2 cup rye flour
1 tbsp vital wheat gluten

Mix the flours, seeds, and vital wheat gluten together in a bowl. Set aside. Combine all the other ingredients together in the bowl of a stand mixer. Add the flour and knead a few minutes until a soft dough forms. Move to a greased bowl and let the dough rise until fully doubled. Turn the dough out onto a lightly floured surface and shape into two loaves. Place them into greased loaf pans and let the dough rise until it comes just to the top of the pan. Bake at 375 degrees F for 40 minutes. I like it served toasted with butter or cream cheese.

Experimental Loaf 2: Flax Seed Bread

We've all heard of the health benefits of flax seeds. They contain omega-3 fatty acids which lower bad cholesterol (LDL). They also help lower blood triglycerides and to maintain a healthy blood pressure. For these reasons I supplement my diet with flax seed oil. I also like crackers with flax seeds in them. I thought it would be good to make a loaf of flax seed bread. The idea is good but my recipe needs work. While edible, I felt the taste was a little off. I used flax seed meal and whole flax seed on the dough. I believe I added too much flax seed meal thus making the flax seed flavor too strong. Next time I will use much less. I liked the texture of the whole flax seeds so I'm keeping that element the same.