Multi-Seed and Grain Bread Recipe

Multi-Seed and Grain Bread Recipe

Ingredients

• Dry Ingredients:
  • 1 ½ cups (180g) whole wheat flour
  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (90g) rolled oats
  • ½ cup (75g) sunflower seeds (plus extra for topping)
  • ¼ cup (35g) flaxseeds
  • ¼ cup (35g) chia seeds
  • ¼ cup (35g) pumpkin seeds
  • 2 tbsp sesame seeds
  • 1 tsp salt
  • 1 tbsp sugar or honey (optional for sweetness)
  • 2 tsp instant yeast
• Wet Ingredients:
  • 1 ½ cups (360ml) warm water (about 110°F/43°C)
  • 2 tbsp olive oil or melted butter

Instructions

1. Prepare the Dough:
   • In a large mixing bowl, combine all the dry ingredients: whole wheat flour, all-purpose flour, oats, seeds (sunflower, flax, chia, pumpkin, and sesame), salt, and sugar/honey (if using).
   • In a separate bowl, dissolve the yeast in warm water, and let it sit for about 5 minutes until it becomes frothy.
   • Add the yeast mixture and olive oil to the dry ingredients. Mix well until all ingredients are incorporated and a sticky dough forms.
2. Knead the Dough:
   • Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough becomes smooth and elastic.
   • If the dough is too sticky, sprinkle a little more flour as needed, but avoid adding too much to keep the bread moist.
3. First Rise:
   • Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for 1-2 hours or until doubled in size.
4. Shape the Loaf:
   • Once risen, punch down the dough to release any air bubbles.
   • Shape the dough into a loaf and place it in a parchment-lined loaf pan. Sprinkle additional sunflower and pumpkin seeds on top, pressing them lightly into the dough.
5. Second Rise:
   • Cover the loaf pan with a towel and let the dough rise again for about 30-45 minutes or until it has doubled in size.
6. Bake:
   • Preheat your oven to 375°F (190°C).
   • Bake the bread for 35-40 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
   • For a softer crust, cover the loaf with foil halfway through baking.
7. Cool and Serve:
   • Remove the bread from the oven and let it cool in the pan for about 10 minutes.
   • Transfer to a wire rack to cool completely before slicing.

Tips:

• Storage: Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
• Additions: Feel free to add other grains like cooked quinoa or millet for extra texture.
• Flavor Variation: Add herbs like rosemary or thyme for an aromatic touch.

Enjoy this hearty bread with a spread of butter, jam, or as a base for sandwiches! Let me know if you have any questions or want variations on this recipe.