I decided to stay home and bake a batch of Power Bread today. This is a white flour bread, full of ground raisins, flax seeds, sunflower seeds and pumpkin seeds with a touch of honey and no added fats. (The recipe only calls for flax and sunflower seeds, but I like to substitute pumpkin seeds for half of the sunflower seeds.) It was a big seller when I baked for the Umpqua Valley Farmers Market and is one of my husband's favorites.
I scaled the recipe up to make five loaves (it freezes well); four standard pan loaves and one oval loaf baked in a Pampered Chef stoneware baker, using the Dutch oven method. Because it contains honey, the crust browned more quickly than a country french or sourdough loaf would, so I reduced the heat to 325 degrees when I removed the cover and only baked it for an additional 10 minutes.
I just had a slice with butter and it's incredibly good, if I do say so myself. It will be great with our simple dinner of black beans and brown rice, topped with salsa and sour cream, and a nice green salad.