Whole grain bread

Directions

• In a small bowl, mix the yeast, brown sugar and warm water. 
  Let it sit for about 5-10 minutes, until the mixture becomes frothy.
• In a large bowl, whisk together the whole wheat and white flours and salt. 
  If using seeds, you can add about 1/4 cup at this point.
• Add the activated yeast and coconut oil (or olive oil) to the flour mixture. 
  Start mixing everything until the dough starts to come together.
• Place the dough on a floured surface and start kneading for about 10-15 minutes, until it is soft and elastic. 
  Add more flour if the dough is too sticky.
• Form the dough into a ball and place it in a lightly oiled bowl. 
  Cover with a clean cloth and let it rest in a warm place for about 1 hour, or until the dough doubles in size.
• After the dough has risen, remove it from the bowl and return it to the floured surface. 
  Knead lightly to remove the air.
• Shape the dough into a loaf shape and place it in a greased loaf pan or lined with parchment paper.
• Cover the pan with a clean cloth and let the bread rest for another 30-45 minutes, allowing it to rise again.
• Preheat the oven to 180°C.
• Optionally, you can make small slits in the top of the bread and sprinkle additional seeds.
• Place the bread in the preheated oven and bake for about 30-35 minutes, or until the bread is golden on top and makes a hollow sound when tapped on the bottom.
• Remove the bread from the oven and let it cool on a wire rack before slicing.