Brother Juniper's Roasted Three-Seed Bread

• 1/2 cup pumpkin seeds, shelled
• 1/2 cup sunflower seeds, shelled
• 1 tablespoon flax seeds
• 8 cups high-gluten bread flour or unbleached all-purpose flour
• 1/2 cup wheat bran
• 2 tablespoons instant yeast
• 2 tablespoons sea salt
• 1/2 cup honey
• 1/2 cup buttermilk
• 1 3/4 cups water

1. Roast all the seeds in a frying pan until they start crackling.
2. Place in a bowl and when cool add the flour, bran, yeast and salt.
3. Add all the liquid ingredients, reserving i cup of water.
4. Turn the dough onto a floured counter and knead for 10 to 12 minutes, adding up to a 1/4 cup of water if necessary.
5. The dough should be elastic but not sticky.
6. Return to a clean bowl and cover with plastic wrap.
7. Let rise in a warm place for 1 hour or more, depending on the temperature.
8. Divide into two cylinders and place in 4-by-8-inch or 5-by-10-inch loaf pans.
9. Allow to rise until dough has doubled in size, 45 minutes or more.
10. Bake at 350 degrees for 50 to 60 minutes, until tapping the bottom of a loaf produces a hollow sound.

pumpkin seeds, sunflower seeds, flax seeds, flour, bran, yeast, salt, honey, buttermilk, water

Taken from cooking.nytimes.com/recipes/1113 (may not work)