Seeded Wheat Bread

It’s quickly becoming fall. I do love the fall. . .but when the temps start to drop into the 40’s at night and it’s too cold to comfortably not wear a coat, I don’t enjoy it as much. Too chilly. . .and yet good to eat chili. Go figure.

The other problem with the fall? The food. Delicious but heavy. The weather starts to cool and I start craving heavy, hearty food to build up my blubber layer for winter. As if I am going to have to survive in the cold wilderness of Norway like Les Stroud. (I’m not. . .and I need to fight the urge to eat my weight in pumpkin donuts. I’ve got a tropical vacation coming up and need to keep my bathing suit figure!)

Right now I want hearty soups, pumpkin baked goods, roast beef, heavy noodle dishes, chili, and dense breads, (and lots of candy corn) among other things. This takes care of the dense bread craving. It’s very dense. Good for toast.

This bread is super easy. One bowl, no kneading. I think it’s very customizable. This week I may make a cinnamon apple version. Or even just a cinnamon version. (I’d add raisins. . .but I don’t want to. I hate them!)

I love Nigella Seeds, though. They have a subtle onion-ish flavor and add lots of flavor to bread or bagel tops or even just sprinkled on roasted veggies. Ironically I learned about Nigella seeds years ago while reading a cookbook by Nigella Lawson. (She is my favorite, by the way. I am anxiously awaiting her latest cookbook release and hoping the corresponding show will air in the US.)

Tim and I toasted this bread and made huge BLTs for dinner one night. The next morning we toasted it and slathered it with cream cheese. Yum.

This is easy to make. It takes some time but it’s easy. You pretty much stir it up and let it sit for 6-8 hours. You could even let it sit overnight and bake it in the morning.

Let’s be honest for a minute. As nice an idea as it may be to knead and bake all your own bread, that’s theory. Reality is, that takes time, space, strong muscles, more time, etc. Who really does that? Not me. This bread is good and hearty and EASY. Did I mention it’s easy?

Just so you know. . .I have a lot of fall apple and squash recipes I would like to make you this fall but sadly, apple prices may be a deterrent to that. Apples here in MI are through the roof expensive after a very dry and hot summer that ruined things for us. I fear squash may be a little pricier than usual, too. Everything has suffered this summer. I’ll see what I can do, though.

Wheat and Seed Bread

2 cups white flour

2 cups whole wheat flour

4 Tbsp Sugar

1 tsp yeast

3 Tbsp flax seeds

2 Tbsp Nigella seeds

1 tsp salt

3 Tbsp canola oil

2 cups ice water

Non stick spray for the pan

Mix all the ingredients together in a large bowl. Dough will be sticky. Cover bowl with plastic wrap and leave it to sit on the counter for 6 hours. The dough will double in size.

After 6 hours, scrape the dough into a loaf pan sprayed with non stick spray. Let the loaf pan rise for another hour.  The dough will rise up over the top of the pan.

Put a few slashes in the top of the dough and bake at 350 degrees for about 50-60 minutes. Cool in the pan for about 15 minutes before removing.