Honey Seed Loaf

Honey Seed Loaf

Ingredients:
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
honey
oil, olive, salad or cooking
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt
seeds, sesame seeds, whole, dried

Directions:
Put yeast, flours, and salt into bowl and stir.
Make a well in the center and add honey, olive oil, water, and seeds.
Stir until it is all mixed.
It should be soft, but not sticky.
Add more flour if needed.
Form into a ball.
Roll out onto floured surface and knead for 5-10 minutes.
Shape into ball and put in lightly oiled bowl, cover with plastic wrap, and let rise for 1 hour.
Punch dough down and knead for a few more minutes.
Separate into 2 rounded loaves.
Put on baking sheet (lined with baking paper), cover with plastic wrap, and let rise until double.
Bake for 20-25 minutes at 200 degrees C, until underside sounds hollow when tapped.
Let cool on wire rack.
Serve warm.