[what I had for breakfast today: the company of a lovely friend and her magical baby and Kamal, who "read" the baby a book; griddled soda bread with ricotta, farmer's cheese, sauteed beet greens and an over-easy egg.]
I've been loving making this sunflower seed bread from the King Arthur website. I've made just a few adjustments--using part whole-wheat flour, increasing the salt very slightly, and using molasses instead of sugar because both Kamal and I are crazy about the flavor of molasses in our breads.
Oh, and I doubled the recipe, too. Not only because the bread is so delicious you'll regret only making one loaf the moment you take the first bite, but also because this bread freezes well and makes the BEST toast.
2 and 2/3 cup white flour
1 1/3 cup whole wheat flour
1 cup rolled oats
1 cup sunflower seeds
2 tablespoons sesame seeds
4 tablespoons chia seeds (or you could do 6 tablespoons of sesame seeds; I like doing half black sesame seeds and half white)
4 tablespoons olive oil
2 tablespoons molasses
2 tablespoons honey
3 teaspoons Kosher salt
4 teaspoons instant yeast
2 cups warm water (should feel like comfortable bath temperature)
Mix all ingredients (with either a wooden spoon or an electric mixer on low speed) till cohesive and coming off the sides of the bowl. Let sit five minutes. Then oil your hands and knead (or mix in mixer) five to ten minutes, just until the when you gently poke the dough, it feels like the adhesive on a post-it note when you touch it--like it starts to stick to you but lets go really easily without leaving any residue.
Lightly oil a big clean bowl and a sheet of plastic wrap. Put the dough in the bowl and cover with the wrap. Let rise till puffy. It's taken about 90 minutes in my kitchen on these cool February days.
Grease (I use coconut oil, and it works perfectly) two glass loaf pans. Divide dough into two equal portions--a scale is helpful for this step. Gently pat each piece of dough into a log that fits in the loaf pan. Bake at 325 degrees F till golden brown and an thermometer inserted into the center of the loaf reads 190 degrees F or higher.