Imbolg: Three-Seed Crown Loaf
4c. unbleached whole wheat flour
2tsp salt
1 envelope yeast
1 1/4c lukewarm water (easiest way to attain proper temp is to use half cold water and half hot water)
2 TB honey
2 TB plus 1tsp olive oil
3/4 c. sunflower seeds
2TB poppy seeds
2TB sesame seeds
Measure flour, salt and yeast into a large bowl.
Measure the water in a cup, then stir in honey and 2TB olive oil. Pour the liquid into the dry ingredients.
Mix to form a soft dough. The dough should be wet enough to cling to the bowl. Add more lukewarm water if necessary.
Scrape the dough out onto a lightly floured surface.
Knead the dough for 10 minutes. Rub the tsp of olive oil around a large bowl. Turn the dough in the oil, the cover the bowl in plastic wrap.
Let the dough stand in a warm place for about 1 1/2 hours or until it has doubled in size.
Turn out dough and pat flat. Scatter with 1/2c of sunflower seeds, then roll up and knead for 20-30 turns. Shape into a round, cut into 8 wedges, then roll into balls.
Dip 3 balls in poppy seeds, 2 in sesame, 2 in sunflower and 1 in whole wheat flour. Grease the 8 inch springform pan. Place balls inside and let rise for 35-40 min.
Preheat oven to 450. Bake for 10 minutes. Lower the heat to 400* for 20 minutes longer. Release springform catch, remove bread from the pan and test. Cool on rack.
