Seed Fruit & Nut Bread
Makes 2 to 3 loaves
For seed mixture:
2 tablespoons raw whole flaxseed
2 tablespoons raw sunflower seeds
1 tablespoon raw quinoa
1 tablespoon raw sesame seeds
For the bread dough:
3 cups whole wheat flour
2 1/4 cups bread flour
1/3 cup granulated sugar
2 tablespoons vital wheat gluten
1 1/2 tablespoons instant yeast
1 1/2 teaspoons fine grain sea salt
2 cups lukewarm water
1 1/2 tablespoons canola oil
1 cup golden raisins
½ cup coarsely chopped walnuts
For the egg wash:
1 large egg beaten with 1 tablespoon water
1. Make the seed mixture: Mix together the seed mixture ingredients in a small bowl. Set aside 1 1/2 tablespoons of the seed mixture to use on the top of the bread loaves.
2. Make the bread dough: Whisk the flours, sugar, vital wheat gluten, yeast, and salt together in the mixing bowl of a stand mixer. Add the water and oil and mix together for 1 minute, using the paddle attachment. Check the consistency of the dough. The dough should be sticky. If it is too dry, add a few tablespoons more water and mix briefly to incorporate.
3. Add the seed mixture, raisins, and walnuts, and mix briefly to incorporate.
4. Knead the bread dough: Switch to the dough hook attachment and mix the dough for 5 1/2 minutes. (Or knead by hand for about 12 minutes.)
5. Spray a clean flat surface with cooking spray and turn the dough out onto the surface. Divide the dough into 2 or 3 equally sized pieces and shape the dough into loaves, then place them on greased baking sheets. Cover the loaves with a large dish towel and set the aside to rise in a warm, draft-free area for 30 minutes.
6. While the loaves are rising, preheat the oven to 350 degrees Fahrenheit. When the loaves are ready to go into the oven, brush the tops of them with the egg wash, then sprinkle them with the reserved seed mixture. Use a sharp knife (you can lightly spray your knife with cooking spray to prevent dragging) to make several slashes in the top. Make each cut about 1/4-inch deep at a 30 degree angle.
7. Bake the loaves for approximately 25 minutes, or until they are golden brown and the internal temperature of the loaf is about 200 degrees Fahrenheit. Remove the bread from the oven and let it cool before slicing into it.