Ingredients
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
3 tablespoons each of:
quinoa
sunflower seeds
sesame seeds
1/4 cup each of:
flax seed meal
cornmeal
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
Instructions
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.
RE: Whole Grain Seed Bread - FOOD PHOTO SHOOT