100% Whole Grain 3 Seed Loaf

Bread is one of those things which, commercially, is not readily available:

1. Vegan (no whey, honey, butter, milk, etc.).
2. Without added oil.
3. Without refined sugar.
4. 100% whole grain.

And, furthermore, it's not easy to find a bread machine recipe which meets those requirements, either.  So bread is one of the things that I've been doing a lot of experimenting with in the last few months.

Before I started experimenting with sourdough (which presents its own challenges for bread machine baking), I was experimenting with yeast breads, and this is, to date, my favorite.  It's good for sandwiches and wonderful sliced thick and toasted.  I've never weighed the loaf, but this must be at least two pounds, maybe two and a half.

• 415 grams water
• 30 grams agave nectar
• 20 grams blackstrap molasses
• 460 grams whole wheat flour
• 237 grams whole spelt flour
• 25 grams vital wheat gluten
• 10 grams salt
• 7 grams active dry yeast
• 1 Tbsp. sesame seeds
• 1 Tbsp. poppy seeds
• 2 Tbsp. sunflower seeds

Add all liquid ingredients to the bread machine pan first.

Carefully add all dry ingredients except for the yeast, with the aim of having the flour mostly floating upon the water.

Make a small well in the center of the dry ingredients and add the active dry yeast to it, making sure it does not come into contact with the wet ingredients.

Select the appropriate cycle for whole grain breads.  On my machine that is "Regular Wheat".  Start the machine.

When the "Add" signal sounds (or near the end of the kneading cycle, if your machine does not signal for added ingredients) add the seeds.

When cycle completes, turn the bread out onto a cooling rack and cool for at least one hour before slicing.

I allow the loaf to thoroughly cool on the rack and then store it in my counter-top bread bin, where it remains reasonably fresh for up to a week in winter, and for 3 or 4 days in summer.  After those points, if this bread remains unrefrigerated I inevitably see mold develop.

(I prepare this in a Zojirushi Home Bakery Virtuoso Breadmaker.)