3-seed bread

Thankfully I still have some nice pictures and recipes to share. Like this one. It's only a variation of the Tassajara Bread I've already written about here. But it is worth to mention again. The recipe is 100% trustful. 

3-seed bread

(from the Tassajara recipe book, p. 43)

for the sponge

2 tbs active dry yeast

3 cups lukewarm water

1/4 cup honey

1 cup white flour

2 cups whole wheat flour

for the dough

2 ts salt

1/4 cup oil (corn, canola, light sesame, sunflower)

1/3 cup sunflower seeds, ground if you prefer

1/3 cup poppy seeds

3 1/2 cups whole wheat flour

1. Dissolve the yeast in the lukewarm water, and mix in the honey, white flour, and 2 cups of whole wheat flour. Beat well with a spoon (about 100 strokes) and let this "sponge" rise in a warm place for 45 minutes.
2. Fold in salt, oil, and seeds
3. Then fold in whole wheat flour until dough comes away from the sides of the bowl (probably about 2 1/2 cups of flour)
4. Knead for 5 to 8 minutes, using whole wheat flour as needed to keep the dough from sticking to the countertop - using perhaps an additional cup of flour.
5. Place dough in an oiled bowl, turning it over once so the top of the dough is coated with oil.
6. Let rise 1 hour in a warm place.
7. Punch down
8. Let rise another 45 minutes
9. Shape into loaves and place in oiled loaf pans. (table.etc: or free shape - like here - + place on a pizza stone)
10. If you'd like, brush top with egg wash (combine 1 egg with 1 tbs water) and sprinkle with sesame and poppy seeds.
11. Preheat oven to 375F. Let the loaves rise 25-30 minutes in pans.
12. Bake 40-45 minutes until top, sides, and bottom of loaf are nicely browned.

NB table.etc: if you like a crunchy crust, spray the loaves with filtered water once in a while.