Miracle Bread

• 2 1/2 cups all-purpose flour or 2 1/2 cups bread flour
• 3 1/3 cups whole wheat flour
• 2/3 cup soy flour
• 2 teaspoons salt
• 2 teaspoons fast-rising active dry yeast
• 1 teaspoon sugar
• 2 tablespoons sesame seeds
• 2 tablespoons poppy seeds
• 2 tablespoons linseeds, golden
• 2 tablespoons sunflower seeds
• 2 tablespoons pumpkin seeds
• 2 cups warm water
• 1 tablespoon flax seed oil
• 2 tablespoons malt extract
• mixed seeds, for scattering

1. Mix the flours together in a large bowl. Stir in the remaining dry ingredients.
2. Make a well in the center and gradually add the warm water, oil, and malt extract to form a soft dough.
3. Turn out onto a lightly floured work surface and knead the dough for about 10 minutes, or until smooth and elastic.
4. Return the dough to the bowl, cover with a clean, damp cloth, and leave to rise in a warm place for at least 1 1/2 hours, or until doubled in size.
5. Lightly oil 2 8x4x2 inch loaf pans. Knead the dough again, knocking out the air, then divide in half.
6. Shape the the dough into 2 loaves and press into the prepared pans. Cover loosely and allow to rise for 30 minutes, or until the dough reaches the tops of the pans.
7. Brush each loaf with a little water and scatter over a few mixed seeds.
8. Bake in a preheated oven at 425 degrees for 30-35 minutes, or until risen and golden brown. Leave in the pans for 10 minutes, then transfer to a wire rack to cool.
9. If you prefer to make rolls, divide the mixture into 24 equal portions and place on a lightly greased cookie sheet. Bake for 15-20 minutes.

flour, whole wheat flour, soy flour, salt, fastrising, sugar, sesame seeds, poppy seeds, linseeds, sunflower seeds, pumpkin seeds, water, oil, malt, mixed seeds

Taken from www.food.com/recipe/miracle-bread-193432 (may not work)