Whole Wheat Seed Bread

I've discovered a new favorite bread to make!  This stuff is addicting and it works so well in many contexts.  We've had it the last couple of nights as garlic bread.  It went sooooooo well with the mussels I made on Friday night and made a nice accompaniment to our pork ribs tonight.

The recipe is adapted from the Cuisinart Bread Maker Cookbook where it's entitled "Nutty Whole Wheat Bread".  I've only put seeds in it so far, so I'm just going to call it seed bread.  I don't know if I'll try adding nuts to it, I think it might change the consistency or the character of the bread too much. 

Here are the ingredients if you want to have a go at it.  It makes a great sandwich loaf and also shapes nicely for baguettes or more rustic looking loaves.

Whole Wheat Seed Bread

1 1/4c buttermilk (80-90 degrees)
1tsp salt
1 1/2 tbsp butter (at room temp)
1 1/2 tbsp honey
4c whole wheat flour
2 tbsp vital wheat gluten
2 1/4 tsp yeast
3/4c sunflower seeds
1/4c sesame seeds

1. Place all ingredients except the seeds in the breadmaker in the order listed. Select wheat bread if you're going to make a sandwich loaf in the breadmaker, or dough cycle if you want to shape your bread.

2.When the mix in tone sounds (or after the dough has been mixed and kneaded add in the seeds). 

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3.  If shaping your bread, when the dough is done rising take it out of the bread machine and separate it into two equal halves.  With lightly oiled hands on an oiled board shape the two loaves.  Let them rise for 30 minutes in a warm place covered with a kitchen towel.

4.  After rising, make three 1/4 inch deep diagonal slashes on top of the loaves.

5.  Bake at 400 degrees for 20 minutes.  Make sure the loaves sound hollow when tapped.