Seedy Whole Wheat Bread

I have Kheng's electric mixer on loan, so I figure I should make the most of it.

Today I started out following this recipe for whole wheat bread (but soon tweaked it):

• 1 cup warm water (110 degrees F/45 degrees C)
• 4 g active dry yeast
• 2 Tbsp honey
• 1 2/3 cups bread flour
• 1 Tbsp butter, melted
• 2 Tbsp honey
• 1 tsp salt
• 1 1/3 cups whole wheat flour
• 2 tablespoons butter, melted

First, the warm water, (half of the listed) honey, yeast, and flour are mixed together. I subbed 1/3 cup of regular flour with spelt flour. I let this mixture rise for about 1 hour just above my heater, covered with a wet towel.

Next, the whole wheat flour, remaining honey, salt, and melted butter are added to the mix and the whole thing gets processed with a dough hook, adding flour until the dough is just dry enough. Note that I subbed 1/3 cup whole wheat flour with rye flour. I also tossed in some poppy seeds and caraway seeds for fun. I rolled it into a ball, put it on a sheet pan, covered it, and let it rise above the heater for another hour.

Just before placing into the oven, I covered the bread in a thin egg wash and sprinkled on some more poppy seeds and caraway seeds. Baked it for 23 minutes at 400F.

The result is great... worth all the rise time; it came out nice and fluffy, and I really enjoy the seeds.