Seeded Dakota Bread

      
             There are few things I like more than a piece of healthy bread--toasted for breakfast. Oh... I love a piece of white bread with jam too, but for breakfast I like toast that is more healthy and filling. Something that is hearty and has texture. I adapted this bread recipe from Beth Hensperger. I love this bread. I love all the seeds in this bread, you can see a multitude of seeds in every slice. I feel like you can taste all the health benefits of this bread. 

The dark spots are raisins that were in my muesli mix.

            This bread has TONS of seeds, it has a great dense and chewy texture and is loaded with fiber and protein. I also love bread that works with what you've got. I usually have the seeds in the recipe around my house, but if you don't have Chia seeds you can substitute with more sunflower seeds or pumpkin seeds or poppy seeds. You don't have to have the exact seeds for this bread to turn out, just throw any seeds you have in and it will still be dense, delicious and full of nutrition. I love to start my morning with great nutrition. You feel better about yourself and I feel I have more energy to be more productive. Bean and I start the mornings off with a piece of this toast and a green drink. It is a breakfast I feel great about feeding myself and my little guy before he heads off to school. I know that it will keep his tummy full and give him the energy to run around, play and learn. I hope you enjoy this bread as much as we do.
Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Red Star Yeast.


Seeded Dakota Bread

Adapted from Beth Hensperger, Bread for Breakfast

2 cups warm water       

 ½ cup muesli mix(cracked wheat or bulgur can also be used)

2 tablespoons active dry yeast or instant yeast

⅓ cup honey

3 tablespoons canola

2 tablespoons unsalted butter, melted

1 tablespoon Chia seeds

2 tablespoons of flax seeds (both ground and whole for texture)

1 tablespoons chopped hemp seeds (this can be substituted with nuts)

½ cup raw sunflower seeds

⅓ cup shelled raw pumpkin seeds

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1 tablespoon salt

5 ¼ to 5 3/4 C All Purpose or bread flour (I used my wheat-free flour mix)

In the work bowl of a mixer, pour the warm water over the bulgur. Let stand 15 minutes. Sprinkle with the yeast and stir in the honey. Let stand until foamy about 10 minutes.

Add the oil, butter, nuts and seeds, salt, whole wheat flour, and 1 cup of white flour. Beat on low speed until smooth, about 1 minutes. Add the remaining flour ½ cup at a time, until a rather stiff, sticky dough is formed that just clears the sides of the bowl. (I find this dough to be quite stiff, even with a little less flour than she called for)

Turn the dough out and knead until soft and springy, about 1 minute (again, I found this dough to be pretty stiff but it did get springy and stayed pretty sticky). Place in a greased bowl, turn to coat and cover the dough. Let rise at room temperature until doubled, about 2 to 2 ½ hours (mine took less time).

Line a baking sheet with parchment or grease 2 loaf pans. Divide dough in half and shape your loaves. Cover and let rise till doubled, about 45 minutes.

Preheat oven to 375º and bake 35-40 minutes until deep golden brown. Immediately remove and transfer to racks to cool.