No-Knead Honey Seed Bread
- 2 tbls. honey
- 1 tbls. active dry yeast
- 2 cups whole wheat flour
- 1.5 cups all purpose flour
- 2 tsp. sea salt
- 2 tbls. each: hulled pumpkin seeds, hulled sunflower seeds, hemp seeds (I like hemp hearts)
- butter for greasing
- milk, for brushing (optional)
- 1 tbls. poppy seeds, for sprinkling (optional)
~ Combine the two flours in a mixing bowl. Using a wooden spoon, stir in salt and pumpkin, sunflower and hemp seeds. Gradually add yeasty water and mix into a dough. As the dough draws together, use your hands to press the dough into a soft, pliable ball. If it's very sticky add a big of flour. If it's dry, sprinkle in a few drops of water.
~ Grease a cookie sheet. Place dough on it and form into any shape you desire. Dust with flour and cover with a damp tea towel. Let rise in a warm place for about an hour, until doubled in size. Preheat oven to 400F. Use scissors to make decorative snips down the middle of the bread. Brush all over with milk and sprinkle with poppy seeds (optional). Bake loaf for 30-40 minutes until golden, firm and hollow sounding.
Hot Brie Fondue
- boxed brie
- little white wine