2.5 c. whole wheat flour
2.5 c. unbleached, white flour
1 pack of yeast
3 c. tepid water
whatever seeds and nuts you like, and/or dried fruit that you have soaked in
a little water...
Mix the flour in a bowl. (You can use more whole wheat flour in the ratio,
but it will be denser bread. Conversely, using more white flour in the ratio
will give you Mt. Kilamanjaro as it rises. Be warned.) Mix the pack of yeast
into a cup of the water, and add it to the flour. Add the other 2 cups of
tepid water. Squish it around with your hands until mixed well.
Place the bowl of wet, sticky dough in a warm place WITH NO DRAFTS and cover
with a greased (PAM) plate or greased Saran Wrap. Let it rise for about 45
min, or until it reaches the top of the bowl. Now, add the seeds and whatever you
want. It will be sticky. Resist the temptation to add flour. Mix manually,
and dump it into a greased bread pan. Allow to rise to the top of the pan,
and bake at 425 F for 1 hour.
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