1/4 cup lukewarm water
1 teaspoon granulated sugar
4 teaspoons dry yeast
2 cups buttermilk, scalded
1/4 cup butter
3 tablespoons molasses, honey or sugar
1/8 teaspoon baking soda
2 teaspoons salt
1/2 cup tofu, crumbled, optional
1 egg, slightly beaten
1/3 cup pepitas (Mexican pumpkin seeds) chopped
1/3 cup sunflower seeds, whole or chopped
1/4 cup sesame seeds
2 tablespoons poppy seeds
2 tablespoons wheat germ
1/4 cup natural bran
1/4 cup rolled oats
1 cup dark rye flour
1 cup whole wheat flour
3 to 4 cups white all-purpose flour
Mix water and sugar together. Sprinkle yeast on top and let stand in a warm place for 20 minutes.
Meanwhile, scald milk and stir in butter, molasses, soda and salt. Allow to cool to lukewarm, then stir in tofu, egg and yeast mixture.
Add seeds, wheat germ, bran, oats, rye flour and whole wheat flour. Add enough white flour to form a dough which can be handled.
Turn out onto a floured board and knead 200 times. Form into a ball and place into a greased mixing bowl. Grease top of ball. Cover with a dry towel and allow to rise in a warm place until almost double in volume. Punch down. Let rest for 10 minutes.
Preheat oven to 375 degrees F.
Form dough into 2 large loaves and place in greased 9 x 5 inch loaf pans. Cover and allow to rise until almost double in volume.
Bake for 35-45 minutes or until loaves sound hollow when tapped. Turn out of pans and cool on a rack.
Makes 2 large loaves.