Miracle Bread - cooking recipe

Ingredients

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

Preparation

Mix the flours together in a large bowl. Stir in the remaining dry ingredients.
Make a well in the center and gradually add the warm water, oil, and malt extract to form a soft dough.
Turn out onto a lightly floured work surface and knead the dough for about 10 minutes, or until smooth and elastic.
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.
Lightly oil 2 8x4x2 inch loaf pans. Knead the dough again, knocking out the air, then divide in half.
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.
Brush each loaf with a little water and scatter over a few mixed seeds.
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.
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.