Pumpkin Sunflower Flax Bread


  • 1¼- 1½ cups very warm water
  • 3 tablespoons olive oil
  • 3 tablespoons agave syrup
  • 2 cups whole wheat flour
  • 2 cups spelt flour - wheat or white
  • 1 cup course grains - barley, malt, oats, rye, or wheat 
  • 2¼ teaspoon instant yeast, bloomed
  • 2 teaspoons salt
  • 1/3 cup pumpkin seeds 
  • 1/3 cup sunflower seeds
  • 1/3 cup flax seeds
  • 1/4 cup (or less) cornmeal for dusting the pan


  • Kitchen Aid mixer with dough hook
  • cast iron baking pan
  • olive oil coated bowl
  • plastic cling wrap


Mix all the dry ingredients together, then add the water, bloomed yeast, olive oil and agave syrup . Knead the dough with the hook until the dough comes away from the bowl without being too sticky. Add more flour or water if dough seems too wet or dry. Continue kneading with the dough hook until the dough ball is elastic and shiny, about 5-8 minutes. Transfer to an oil-coated bowl and cover with plastic wrap. Let your dough rise in a warm place for about an hour, or until it has doubled in size. 

Shape into two loaves (or, rolls if you like!), place on cornmeal coated cast iron pan, and cover with plastic wrap. Allow dough to rise another 35 minutes. While the dough is rising, turn on the oven to 410 degrees. When ready, place pan in oven and immediately throw a large handful of ice into the bottom of the oven. Close the door right away and bake for approximately 30-45 minutes, depending on the size of your loaves or rolls. Bread is done when the crust turns to a rich, brown color, and when it sounds hollow if you tap the bottom. Allow the bread to cool for several hours before slicing. 

This rustic bread is best when eaten in 1-2 days, and is equally good after being stored in the freezer. I like to cut my loaves into slices before placing them into freezer bags, where they will keep for about a month.

Read more about the origin, importance, and meditative qualities of baking bread from scratch in Everthrive's "Peace of Bread" post from September, 2015.