{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Whole-Wheat Seeded Loaf",
 "description": "A sandwich loaf of mostly whole-wheat flour with sesame and sunflower seeds through it and on top, risen only until double for a mile-high kitchen.",
 "recipeCategory": [
  "Dinner"
 ],
 "recipeYield": "12 slices",
 "totalTime": "PT3H",
 "recipeIngredient": [
  "2 cups (240 g) whole-wheat flour",
  "1⅓ cups (167 g) all-purpose flour",
  "⅓ cup (48 g) sesame seeds",
  "¼ cup (35 g) unsalted sunflower seed kernels",
  "1 tsp instant yeast",
  "1 tsp salt",
  "1 tbsp maple syrup",
  "2 tbsp olive oil",
  "1¼ cups (300 g) warm water (105 to 115 °F)",
  "1 tbsp (9 g) sesame seeds, for the top",
  "water, for brushing the top",
  "oil for the pan"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Stir the yeast and maple syrup into the warm water. Put both flours, the ⅓ cup of sesame seeds, the sunflower seeds and the salt in a large bowl or a stand mixer. Add the water and the oil and stir to a sticky dough."
  },
  {
   "@type": "HowToStep",
   "text": "Knead 8 minutes in the mixer, or 10 by hand, until the dough is smooth and springs back slowly when you poke it. Whole-wheat dough stays a little tacky. Our flour is dry up here, so if it feels stiff, work in 1 tablespoon of water."
  },
  {
   "@type": "HowToStep",
   "text": "Cover the bowl and let the dough rise 45 to 75 minutes. Stop as soon as it has just doubled. A rise at 5,300 ft runs fast, and an over-risen loaf collapses and bakes heavy."
  },
  {
   "@type": "HowToStep",
   "text": "Oil a 9-by-5-inch loaf pan. Press the dough into a rectangle about 9 inches long, roll it up from a short side into a snug log and pinch the seam shut. Set it in the pan, seam down."
  },
  {
   "@type": "HowToStep",
   "text": "Brush the top with water, scatter the last tablespoon of sesame seeds over it and press them on lightly."
  },
  {
   "@type": "HowToStep",
   "text": "Cover and let it rise 30 to 45 minutes, until the top crowns about an inch over the rim. Again, stop at just doubled. Heat the oven to 375 °F with a rack in the middle. In a glass or dark metal pan, set it to 350 °F instead."
  },
  {
   "@type": "HowToStep",
   "text": "Bake 35 to 40 minutes, using the time only as a guide. The loaf is done when it is deep brown and sounds hollow when you tip it out and tap the bottom."
  },
  {
   "@type": "HowToStep",
   "text": "Take it out of the pan right away and cool it on a wire rack, at least 1 hour before slicing, so the bottom does not go soggy."
  },
  {
   "@type": "HowToStep",
   "text": "Keep it in a bag at room temperature up to 3 days. For longer, slice it and freeze up to 3 months, then toast slices straight from the freezer."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 12",
  "calories": "188 kcal",
  "proteinContent": "5.6 g",
  "carbohydrateContent": "27.9 g",
  "fatContent": "6.8 g",
  "saturatedFatContent": "0.9 g",
  "sugarContent": "1.2 g",
  "sodiumContent": "196 mg",
  "fiberContent": "3.4 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/whole-wheat-seeded-loaf.jpg",
 "imageAlt": "Deep brown whole-wheat sandwich loaf with sesame seeds on the crowned top, a few slices cut, sunflower and sesame seeds through the slices, on a wire rack",
 "url": "https://asharedpalate.com/whole-wheat-seeded-loaf"
}