Multigrain Seeded Bread
Author: 
Recipe type: Bread/Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Easy and delicious home-made multigrain bread with sunflower seeds, flax seeds, and pumpkin seeds scattered throughout.
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.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2012/04/29/multigrain-seeded-bread/