Seeded Bread

Lately I’ve wanted bread with texture . . seeds, nuts . . anything but plain bread. Earlier in the week . . Monday I guess it was, I made Old Fashioned Oatmeal Bread.   I split the loaf with a friend and by Tuesday afternoon, we were both reporting our bread was gone!

Yesterday morning I made Seeded Whole Grain Breakfast Bread. I don’t know why they call it breakfast bread . . any time of day is fine with me!  🙂

I did a couple of things differently from the recipe. First, I used spelt instead of whole wheat flour. I didn’t have any wheat berries in the house but I had spelt so I ground that and used it in place of the whole wheat flour.

Also, I seem to have better luck with bread that has a bit of oil in it so I added 1/4 cup oil to the dough.

It was delicious, and it was easy to make.

I doubled the recipe so I would have some to share.

With the recipe doubled, it looked like a heck of a lot of dough so I divided it into three loaves (two small and one larger) and . . there you have it — three loaves of seeded bread along with our chicken salad for lunch that was about ready to mix up and slap on a slice of bread.

I will make both of these recipes again!