Yield: 2 loaves

1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water
3 tablespoons honey, maple syrup or cane sugar
1 tablespoon sea salt
2 tablespoons olive oil
6 cups whole wheat flour (you may need less)
3/4 cup Bull Kelp Flakes or ¼ cup Bull Kelp powder (source:
4 tablespoons Flax seeds
2 tablespoons Sesame seeds
2 tablespoons Sunflower seeds
2 tablespoons dry Nettle seeds or 1 tablespoons fresh
Note: (grind all seeds course, using a coffee mill) or you can leave whole

In a large bowl, dissolve yeast in the 2-1/4 cup warm water and 3 tablespoons honey, maple syrup or cane sugar (follow directions on yeast label).

Once the yeast has activated add salt, oil, seeds, bull kelp and 3 cups flour. Stir until smooth. Stir in enough remaining flour to form a soft dough.

Place onto a floured surface and knead until smooth and elastic, about 8 minutes.
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.

Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Eat hot with butter!

Recipe modified by BC KELP
adapted from Taste of Home

Thank You Taste of Home!