COUNTRY SEED BREAD

Makes 1 loaf, 12 slices.

2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup flaxseeds
2 tablespoons sesame seeds
l tablespoon poppy seeds
2 teaspoons quick -rising (instant) dry yeast
1 1/4 cups water
2 tablespoons liquid honey
2 tablespoons vegetable oil
l 1/2 teaspoons salt

In large bowl, stir together all-purpose and whole wheat flours, flaxseeds, sesame seeds, poppy seeds and yeast. In small bowl, whisk water, honey, oil and salt;
stir into flour mixture to make a sticky dough. Turn out onto lightly floured surface.
Knead for about 8 minutes or until still slightly sticky and dough springs back when pressed in center, adding up to 1/4 cup more all-purpose flour as necessary.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place for about 1 1/4 hours or until doubled in bulk.
Punch down dough; turn out onto lightly floured surface. Gently pull into 11- x 8-inch rectangle.
Starting at narrow end , roll up into cylinder; press seam to seal. Place, seam side down. in greased 8- x 4 inch loaf pan. Cover with towel; let rise for about 1 hour or until doubled in bulk and about 3/4 inch (2 cm) above rim of pan.
Brush top with water. With serrated knife, make 1-inch (2.5 cm) deep cut lengthwise' along top of loaf.
Bake in center of 400°F (200°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake for 30 to 35 minutes or until browned and loaf sounds hollow when tapped on bottom. Remove from pan: let cool on rack.
Bread Machine Method:
Into pan of 1 1/2 to 2 lb machine, add (in order) water, honey. oil, salt, all-purpose and whole wheat flours, flaxseeds, sesame seeds, poppy seeds and yeast. (Do not let yeast touch liquid.) Choose appropriate setting (whole wheat).
Let loaf cool on rack.