Summer seed loaf

Three seeds: poppy, sesame, sunflower. Three flours: rye, bread and all-purpose. Mix, let rise, heat. Sumptuous, summer goodness!

Summer seed loaf
(Another incarnation of this).
This bread uses a sponge or starter, which really does result in improved flavour.

Sponge
1 1/2 cups (12 ounces) cool water
1 tsp instant yeast
1 1/2 cups (6 1/4 ounces) all-purpose flour
1/2 cup (2 ounces) rye flour

Dough
2 tsp salt
2 1/4 cups (9 1/2 ounces) all-purpose flour
1/2 cup (2 3/4 ounces) mixed poppy, toasted sesame, and toasted sunflower seeds

Sponge
Mix the sponge ingredients together, and let rest at room temperature, covered, for 3 to 4 hours, or overnight in the fridge.

Dough:
Combine salt, flour and seeds. (By blending in the seeds at this stage, they'll be better integrated into the dough). Stir down the sponge, and add the flour mixture. Mix and knead the dough until it's smooth and elastic. Place the dough in a greased bowl, turning to coat its surface with oil. Cover and let rise in a warm spot for 1 1/2 to 2 hours, until doubled in size.

Turn the dough out onto a lightly greased surface, and form it into a ball. Place on a lightly greased or parchment-lined baking sheet, greased loaf pans, or shape into rolls. You may opt to slash the dough at this point, then spritz it with water. Cover and let rise for about 1 hour.

Towards the end of the rising time, preheat the oven to 450°F.

Bake the bread for 30 to 35 minutes, until it's deep golden brown. Remove it from the oven and place it on a rack to cool. Cool completely before slicing.

Yield: one large boule, 2 loaves, or 1 loaf and assorted rolls. Since I actually doubled the recipe, I came out with 3 loaves and 5 small dinner rolls, of which three were eaten straight out of the oven!