Preheat oven to 375°. Lightly butter an 8×4” loaf pan and line with parchment paper, leaving generous overhang. Place yeast in a medium bowl (or the bowl of a stand mixer) and add 1 cup warm water; stir to dissolve yeast. Add cornmeal, molasses, hemp seeds, nigella seeds, golden and brown flaxseed, poppy seeds, salt, 2 cups flour, and 2 Tbsp. unsalted butter. Using a wooden spoon (or dough hook if using stand mixer), mix until no dry spots remain.
Biscoff Chocolate Chip Cookies
Prep time 7 minutes Cook time 10 minutes Makes 28 medium sized cookies Author Notes These CCC’s have big chunky pieces of Biscoff cookies, a mix of white and dark chocolate chips. It’s the perfect texture of cookie— crispy on the edges, soft and tender in the center, crunchy from the biscoff, sweet but has…