- warm water - 13/4 Glass
- honey - 1/4 Glass
- yeast - 2 teaspoons
- whole wheat flour - 6 glasses
- wheat gluten - 6 st. spoons
- flax seeds - 1 st. a spoon
- floured flax seeds - 1 st. a spoon
- oat flakes - 1 st. a spoon
- sesame seeds - 1 st. a spoon
- kinoa - 1 Art. a spoon
- sunflower seeds - 1 st. a spoon
- salt - 1 teaspoon
- melted coconut oil - 2 Art. spoons
Pour warm water and honey into a large bowl, and stir to dissolve the honey. Pour the yeast into the liquid, and let stand for about 10 minutes. In a bowl, combine wheat flour, gluten, flax seeds, flax flour, oat flakes, sesame seeds, cinnamon, sunflower seeds and salt, mix well. Pour the flour mixture into the yeast, add the coconut oil and mix. Put the dough on a well-floured surface and knead until a homogeneous mass and a springy consistency, about 15 minutes. Let the dough rest for 15 minutes, then knead another 10 minutes. Form a ball from the dough, put it in a greased bowl, and turn turn the dough several times to coat with oil. Cover and let rise in a warm place, 30 - 45 minutes. Lubricate 2 forms for bread. Cut the dough in half. Form from each part of the bread, put the loaf in a mold and cover with a foil. Let it stay about 30 minutes. Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Bake bread in the oven, golden brown and hollow sound when tapping, 30 to 35 minutes. Let cool for about 10 minutes.
Servings: 12