Seeded Bread

This is a hearty bread, great with a little butter and jam!  It is adapted from Beth Hensperger's  The Bread Bible.

1/4 cup of honey
1/3 cup of lukewarm water
2 1/2 teaspoons of instant yeast

2 3/4 cups all purpose, unbleached flour
1 cup whole-wheat flour
1/2 cup of wheat germ
2 1/2 teaspoons of salt

1 cup cool water
1/4 canola oil

1/3 cup of sunflower seeds
1/3 cup of flax seeds
a little less than 1/4 cup of poppy seeds

a little less than 1/4 cup of sesame seeds

Whisk the honey with the warm water, sprinkle the yeast on top, and then stir together.  Let sit for 10 minutes until "scummy".  Stir together the second set of ingredients(all dry) and then pour the yeast mixture over it.  Stir to combine.  Add the cool water and canola oil and mix together in a standmixer using the dough hook.  Put the dough in a bowl (not metal) with canola oil and flip it around a few times so it is coated with the oil.  Cover with plastic wrap and a clean kitchen towel.  Put in a warm, draft-free spot for an hour and a half until doubled in size.  When the dough has been rising for an hour, pour all of the seeds onto a baking sheet and toast at 350 degrees for about 7 minutes.  Remove from sheet and let cool.  Once bread is done with its first rise, flour a work space and knead gently a few times.  Pat the dough into an oval shape and sprinkle the toasted seeds on top.  Again, knead gently to incorporate the seeds.  Divide the dough in half and shape into two small round balls.  Place on a parchment paper-lined baking sheet and let rise a second time until doubled in size, about an hour.  About 45 minutes later, preheat your oven to 375 degrees.  When the second rise is complete, place the baking sheet in the oven and bake for 35 to 40 minutes until lightly browned.  (Do the "tap test"- loaves should sound hollow when they are tapped.)   As always, resist the urge to cut into the bread until it has been completely cooled on a cooling rack!

Enjoy!