Three Seed Loaf

Ingredients:

• 2 1/2 cups unbleached white flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 3/4 oz. fresh yeast
• 1/2 cup lukewarm water
• 1/2 cup soy milk
• 1 tablespoon pumpkin seeds
• 1 tablespoon sesame seeds
• 2 tablespoons sunflower seeds

Directions:

1. Lightly grease a baking sheet. Sift the flours and salt into a large bowl.
2. Cream the yeast with a little of the water in a jug (pitcher). Stir in the remainder of the water and the soy milk. Pour this into the center of the flour and mix to a fairly soft dough.
3. Turn out the dough on to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. Place in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rise, in a warm place, for about 1 hour, or until doubled in size.
5. Turn out the dough on to a lightly floured surface and punch down. Gently knead the pumpkin and sesame seeds into the dough. Shape into a round ball and flatten slightly.
6. Place on the prepared baking sheet, cover with lightly oiled clear film or slide into a large, lightly oiled plastic bag and leave to rise in a warm place again for 45 minutes, or until doubled in size.
7. Meanwhile, preheat the oven to 400 degrees Farenheit. Brush the top of the loaf with water and sprinkle evenly with the sunflower seeds. Bake the loaf for 30-35 minutes, or until it is golden and sounds hollow when tapped on the base. Transfer the loaf to a wire rack to cool completely. 

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