Multigrain Seed Bread

1. 1

   Place the water in a large mixing bowl, crumble in the yeast (if using dry yeast, let dissolve), then stir in the sourdough, salt, honey, seeds and flour.

2. 2

   Stir the dough until it is elastic and cohesive but still very wet and sticky, about 15 minutes by hand or 10 minutes with the paddle attachment of a heavy-duty electric mixer set at medium speed.

3. 3

   Sprinkle the surface of the dough with flour, cover the bowl with plastic wrap and allow to rest in a warm place for one hour.

4. 4

   Oil a pair of metal loaf pans, 2 1/2 by 4 by 8 inches.

5. 5

   Stir down the dough and divide it between them, cover with plastic wrap and let rise only until one-and-a-half times the original height, about 45 minutes.

6. 6

   The dough will not fill the pans completely.

7. 7

   Heat the oven to 450 degrees and make the loaves for 20 minutes.

8. 8

   Reduce the heat to 375 and bake 20 to 30 minutes more, or until the loaves sound hollow when tapped on the bottom.

9. 9

   Remove the loaves from the pans and cool on their sides on wire racks.

* Per serving · 4 servings · Values may vary.