The Vegan Cookbook

Directions

Preheat oven to 350 degrees F

In a bowl, combine warm water and brown rice syrup, stir to dissolve then mix in the yeast, set aside and allow to proof.

Before moving on to the next step, set 1 T of each seed and the oats and mix them together in a small bowl for topping the bread and set aside.

In another large bowl combine the All Purpose Flour and the remaining sunflower seeds, flax seeds, sesame seeds, and rolled oats. Add the proofed yeast, mix well with a wooden spoon and allow to rest for 30 minutes. Mixture will be more like batter than dough

After 30 minutes, mix in the melted Buttery Spread, brown rice syrup and salt until well combined.

Now mix in the whole wheat flour, one cup at a time. Dust the counter top, remove from bowl and knead adding a bit more flour here and there until it's not so sticky. Grease the mixing bowl and place dough ball back in and roll it around to coat its surface. Cover with a clean dry towel and allow to rise again in a warm place for another 30 minutes.

When the 30 minutes are up, knead lightly and divide into 3 equal loaves. Place the dough into three 8 x 4 inch greased loaf pans, lightly brush with Buttery Spread and sprinkle with the seed mixture you set aside. Cover and allow to rise for 30 minutes one last time.

Lightly brush the loaves again with melted Buttery Spread to prevent the crusts from becoming excessively hard.

Bake for 30 minutes.


Side Notes:
Instead of making three loaves, use one of the loaves to make burger buns.

Once thoroughly cooled and freezer wrapped, loves can be frozen until ready for use.