Makes two large loaves or 6 mini.
Ingredients:
2 1/2 cups warm water
1 tablespoon yeast
1/2 cup honey (you can swap this out for sugar)
1/2 cup avocado oil
1 tablespoon salt
1/3 cup ground flax
1/3 cup sunflower seeds
1/2 cup oats
1/3 cup pumpkin seeds
3 cups white bread flour
3-3 1/2 cup whole wheat
1 egg for egg wash
Method:
Add ingredients to the mixer in the order listed. Start with 3 cups of whole wheat flour. Knead using a dough hook until all ingredients come together and there isn't any more dry flour. Check the consistency of the dough. If it seems too wet (sticks to your finger when you poke it) add 1/4 cup more whole wheat flour. Mix for one minute and check again. The dough should mostly pull away from the sides when the mixer is on medium. Once it is tacky, not sticky, knead on medium for 5 minutes. Remove the dough hook and cover the bowl with plastic. Rise until doubled in volume, 1-2 hours.
Put a piece of parchment in the bottoms of each loaf pan and butter the sides well. Brush the counter with the butter remaining on the pastry brush. Dump the dough out and divide in two. Set one half aside. Divide the remaining half in thirds. Press each into a rectangle the width of the shorter side of the pan. Roll from the short side and pinch the seams together. Place them in the loaf tin.
Repeat with the other half of the dough. Cover with plastic and rise until domed and puffy, about 1 1-2 hours.
Heat the oven to 350 degrees. Brush the tops of the loaves with an egg wash (1 egg with 1 teaspoon water) an sprinkle with some extra pumpkin seeds.
Bake for about 30-40 minutes, covering the top with foil if they start to brown too much. It is whole wheat so they will be quite a bit darker than a white loaf. Remove the loaves from the tins onto a cooling rack and brush with butter. Cool completely before slicing. Enjoy!