Whole Grain Seeded Bread

Mix both flours, yeast, and salt together.

Add warm water,110°F, and honey. Stir until well combined and knead until it passes the window pane test. Then add the seeds, flax meal, and any other dry ingredients together.

Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature and 2 hours in the fridge. Alternatively, if you only have 2 hours, let rise at room temperature and skip the fridge (though a longer rise is best).

Do the poke test to make sure it is properly proofed. Flatten and then form into a loaf-like shape.

Place seam-side down in a lightly greased loaf pan or baking sheet and sift a light coating of flour over the top to help keep the dough moist. Loosely cover with plastic wrap and let rest for 45-60 minutes.

Preheat the oven to 425°F toward the end of the dough resting time and place a metal or cast iron pan (NOT glass, Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready.

When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.

Place in the oven on the middle rack. Then carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close the oven door quickly.

Bake the bread for 26-35 minutes, or until deep golden brown and risen.

Remove the bread from the oven and let it rest in the pan for 5 minutes. Then carefully remove from the pan and transfer to a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the middle).

Store leftovers in a plastic bag at room temperature for up to a few days. Transfer to the freezer for longer term storage.