Multigrain Seeded Bread

Multigrain Seeded Bread

I’ve been dying to try making bread. Dying.

And kind of ironic, too, since my last recipe was for a Breadless Tuna Melt

I love a good, seedy loaf. While at the grocery store, I started reading some labels. Is it really so necessary to put high fructose corn syrup in bread? Gross.

I figured bread couldn’t be too hard to make myself, and at least I would know what was being put in it. So I went searching for a good recipe. I adapted this recipe from How Sweet It Is’s recipe for Multigrain Rolls. Make sure you check out her blog, as it is truly inspiring.  She adapted her recipe from Martha Stewart (thanks again, Martha).

This was perfect for me, as it uses honey instead of sugar as the sweetener. My friend, Patrick, gave me a huge jar of honey from his very own bees for my birthday. Pair local honey with eggs from my ducks and I feel so much like a real bread maker/ farmer/ healthy food eater. Feels good!

Multigrain Seeded Bread

  • 1/4 Cup Oat Bran
  • 1/4 Cup Ground Flaxseeds
  • 1/2 Cup Boiling Water
  • 1/4 Cup Raw Unsalted Sunflower Seeds
  • 1/4 Cup Raw Unsalted Pumpkin Seeds
  • 1/2 Cup Warm Buttermilk
  • 1/2 Envelope Active Dry Yeast
  • 1/4 Cup Honey
  • 1 Egg Plus 1 Egg Yolk
  • 1/3 cup Rolled Oats
  • 2 1/4 Cups Whole Wheat Flour
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • Olive Oil
  • Extra Seeds and Oats to top the loaf

Mix Oat Bran and Flaxseeds in a bowl with boiling water. Once the water is absorbed, allow the mixture to cool and add Pumpkin Seeds and Sunflower Seeds. Set aside.

In the bowl of your mixer, whisk together Honey, Buttermilk, and Yeast. Let it sit for 10 minutes. Add 1 Egg, Rolled Oats, Oat Bran/Flax/Seedy mixture, salt, pepper, and  3/4 Cups Flour, oat bran mixture, salt and pepper with electric mixer on low speed. Add the remaining flour 1/2 Cup at a time until well mixed.

Place in a well oiled bowl, cover, and leave it in a warm place to double in size, approximately 2 hours.

Oil a loaf pan and put the dough in, pushing it gently to conform to the pan. If you squish it, cover it up and let it rise again for another half hour.

Preheat the oven to 375.

Whisk the remaining egg yolk and brush on top of the dough to create an egg wash. Sprinkle with rolled oats, pumpkin seeds, sunflower seeds, and sea salt.

Put it in the oven for 25-30 minutes until golden brown on top.  Allow to cool before removing it gently from the loaf pan.

It makes such a pretty loaf :)

Can you see all of the seeds?

This bread is fantastic warm with butter, toasted, and for use in a sandwich. It would make an excellent grilled cheese!

Please enjoy :)

Multigrain Seeded Bread
 
Prep time
Cook time
Total time
 
Easy and delicious home-made multigrain bread with sunflower seeds, flax seeds, and pumpkin seeds scattered throughout.
Author:
Recipe type: Bread/Pasta
Serves: 15
Ingredients
  • ¼ Cup Oat Bran
  • ¼ Cup Ground Flaxseeds
  • ½ Cup Boiling Water
  • ¼ Cup Raw Unsalted Sunflower Seeds
  • ¼ Cup Raw Unsalted Pumpkin Seeds
  • ½ Cup Warm Buttermilk
  • ½ Envelope Active Dry Yeast
  • ¼ Cup Honey
  • 1 Egg Plus 1 Egg Yolk
  • ⅓ cup Rolled Oats
  • 2¼ Cups Whole Wheat Flour
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • Olive Oil
  • Extra Seeds and Oats to top the loaf
Instructions
  1. Mix Oat Bran and Flaxseeds in a bowl with boiling water. Once the water is absorbed, allow the mixture to cool and add Pumpkin Seeds and Sunflower Seeds. Set aside.
  2. In the bowl of your mixer, whisk together Honey, Buttermilk, and Yeast. Let it sit for 10 minutes. Add 1 Egg, Rolled Oats, Oat Bran/Flax/Seedy mixture, salt, pepper, and ¾ Cups Flour, oat bran mixture, salt and pepper with electric mixer on low speed. Add the remaining flour ½ Cup at a time until well mixed.
  3. Place in a well oiled bowl, cover, and leave it in a warm place to double in size, approximately 2 hours.
  4. Oil a loaf pan and put the dough in, pushing it gently to conform to the pan. If you squish it, cover it up and let it rise again for another half hour.
  5. Preheat the oven to 375.
  6. Whisk the remaining egg yolk and brush on top of the dough to create an egg wash. Sprinkle with rolled oats, pumpkin seeds, sunflower seeds, and sea salt.
  7. Put it in the oven for 25-30 minutes until golden brown on top. Allow to cool before removing it gently from the loaf pan.

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One Response to “Multigrain Seeded Bread”

  1. April 29, 2012 at 11:34 am #

    YUM:)

Your comments make my heart (and my piglet) smile!

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