Many-Seed Bread

Page 102

(3 reviews)

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Recipe Review

We love bread with "nutty things". They add nutrition but best of all they are delicious! This bread had lots of flavor and wholesome goodness.

This bread can be made into a free formed "french style" loaf or in a loaf pan. I like free formed loaves to slice and eat with a bowl of soup. To make a hearty sandwich or great peanut butter and jelly toast, the loaf pan works best.

My changes (because I can't even let a great recipe alone without making some substitutes!) I replaced 2 cups of whole wheat flour for the white and added 2 T vital gluten. I increased the water by one half cup making the total water, 2 cups. The flour to water ratio seemed about perfect. I'm slowly learning how much additional water to add when I replace white flour with whole wheat.

So far this has been one of our favorite recipes from this book and I've made it more then once!

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