There were some issues with the bread but I am well on my way to making a pretty decent hazelnut poppy seed bread (which I remember from my Walla Walla days and then was reminded of when I went to visit relatives in Spokane). Problems: a bit too fluffy, needs a bit longer bake time, a few too many seeds and nuts. Good Things: fluffy, has the right flavor, looks good, tastes good.
Current recipe
3/4 cup milk
3/4 cup water
1 1/2 teas. salt
1 tbs yeast
1/4 cup sugar
1 egg
1/4 cup oil
6 1/2 cup flour
1/2 cup oats
2 tbs ground flax
2 tbs poppy seed
2 tbs sesame seed
1/4 cup chopped hazelnuts
1 tbs sunflower seed
2 tbs chopped cashews
do whatever you normally do with bread dough... then mix in all the seeds and nuts at the very end.
bake at 400 °F for 20 minutes, take out of the oven and brush on egg white and sprinkle some additional poppy and sesame seeds, bake an additional 5 minutes.
• note you should bake longer, maybe 5 minutes by my guess and decrease the overall seed and nut count just a bit. makes a giant loaf so may need to overall decrease things too.
