Many Seed Bread
slightly adapted from Artisan Breads Every Day
5 cups flour
2/3 cup rye flour
1/2 cup sesame seeds
1/3 cup sunflower seeds, lightly toasted
1/3 cup pumpkin seeds, lightly toasted
3 tbsp flaxseeds
2 1/4 tsp salt
1 1/2 tbsp instant yeast
3 tbsp honey
1 1/2 cups warm water
3/4 cup soy milk
I brushed my loaves with egg wash. I left one plain and sprinkled the other with garlic powder and dried herbs.
Bake for about 30-35 minutes or until a thermometer registers around 190. Time will vary depending on the size of your loaves and the pan size. Cool on a wire rack for five minutes before turning them out of their pans to cool completely.