Ingredients
20 fl oz lukewarm water (approx. 2½ cups)
2 tsp active dry yeast
1 tbsp salt
1 tbsp honey
5 cups all-purpose or whole wheat flour (or a mix of both)
1½ cups mixed seeds (e.g., sunflower, flax, sesame, pumpkin)
Directions
In a large bowl, combine the lukewarm water, yeast, salt, and honey. Stir gently and let sit for 5–10 minutes until slightly foamy. In a separate bowl, mix the flour and seeds. (Reserve a tablespoon of seeds if you’d like to sprinkle some on top.)
Add the dry ingredients to the yeast mixture and stir until a thick, sticky dough forms. Transfer the dough to a greased loaf pan or a parchment-lined Dutch oven.
Place the pan in a cold oven. Bake for 20 minutes at 300°F (150°C), then increase the heat and bake for another 35 minutes at 400°F (200°C).
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Easily slice through your crusty loaf with the Classic Precision Double-Serrated Bread Knife. Keeps well for several days and is excellent toasted.