Easy Seed Grain Loaf Recipes

SEEDED WHOLE-GRAIN QUICK BREAD

Steps:

• Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
• Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring, until lightly brown and starting to pop, 5 to 7 minutes.
• Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and salt to the large bowl; whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet ingredients into the dry ingredients; stir and fold together until combined. Scrape the batter into the prepared pan. Sprinkle with the reserved seeds.
• Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 to 55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.

SEEDED WHOLE GRAIN LOAF

Steps:

• In bread machine pan, place all the ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

EASY SEED & GRAIN LOAF

Steps:

• Tip the flour, seeds, yeast and salt into a large bowl. Mix the water, oil and honey in a jug, then pour into the dry mix, stirring all the time to make a soft dough. If it feels sticky, sprinkle in a little more flour.
• Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour as you need it.
• Oil a 1.2-litre loaf tin and put the dough in the tin, pressing it in evenly. Cover with a tea towel and leave to rise for 1 hr, until it springs back when you press it with your finger. Heat oven to 200C/fan 180C/gas 6.
• Make eight slashes across the top of the loaf, brush with water and sprinkle alternately with poppy and sesame seeds. Bake for 30-35 mins until the loaf is risen and brown. Tip it out onto a cooling rack and leave to cool.

ORGANIC MULTIGRAIN LOAF

Steps:

• Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 degrees. Divide dough and form into different shapes. Bake in preheated 475 degree oven for 15 minutes, then lower heat to 425 degrees and bake for anther 40 minutes.

MULTIGRAIN SEEDED BREAD

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

SEED & GRAIN COTTAGE LOAF

Steps:

• Heat the butter, honey and 300ml water in a saucepan. Set aside to cool to hand temperature.
• Mix the flours, yeast and 1½ tsp salt in a bowl. Pour in the warm liquid and mix with a wooden spoon, then with your hands. Tip onto your work surface and knead for 10 mins or until springy. Place in a lightly oiled bowl, cover with oiled cling film and leave somewhere warm to rise for 2 hrs or until doubled in size.
• Flour a large baking tray. Tip the dough onto your work surface and knead to knock out the air bubbles. Remove ¼ of the dough so that you have 2 pieces. Shape both pieces of dough into smooth balls, put the large one on the baking tray then sit the smaller ball on top. Using a well-floured handle of a wooden spoon, push through the centre of the 2 balls of dough to stick them together. Cover with oiled cling film and leave to rise for about 45 mins or until doubled in size. Heat oven to 220C/200C fan/gas 7 and put a cake tin on the bottom shelf, with an empty shelf directly above for the bread.
• Remove the cling film from the bread. Brush all over with the egg, then sprinkle generously with seeds. Slash the edges of the loaf a few times with a sharp knife to create a pattern. Open the oven and pour a cup full of water into the cake tin - this will create steam and give the loaf a crisp crust. Put the bread on the empty shelf and bake for 20 mins, then turn the oven down to 180C/160C fan/gas 4 and bake for another 30 mins until crisp and hollow-sounding when tapped on the base. Remove from the oven and cool on a wire rack for at least 30 mins before eating.

WHOLE-WHEAT SEEDED LOAVES

Steps:

• Mix seeds and oats together with 180 grams of water in a medium mixing bowl; cover with plastic wrap and and let soak overnight in the refrigerator.
• Combine 170 grams bread flour or all-purpose flour, 170 grams lukewarm water, and yeast in bowl of a standing mixer and mix together until well combined. Cover with plastic and leave to ferment at room temperature for two hours or until it doubles in volume. Meanwhile, remove bowl with nuts and seeds from the refrigerator, drain and bring to room temperature.
• Add drained seeds, 250 grams whole-wheat flour and sea salt to the starter. Start mixing on medium speed. The dough should come together in the first minute. If it does not and you see dry ingredients in the bottom of the bowl, add about 1/4 cup of water. Mix dough for 5 minutes on medium speed, then turn the speed up to medium-high and mix 5 to 7 minutes more, or until dough is elastic.
• Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
• Dust work surface lightly with flour and scrape out dough. Weigh dough and divide into 2 equal pieces. Shape each piece into a ball or into oblong pointed loaves. (For oblong loaves, first shape into balls, cover with a towel or lightly with plastic and let rest for 15 minutes. Then press the dough out to a rectangle about 3/4 inch thick. Take the side closest to you and fold lengthwise halfway to the center of the loaf. Lightly press down to seal. Take the top flap and bring it toward you over the first fold to the middle of the loaf and lightly press down to seal. Flip over so seam is on the bottom and roll back and forth with both hands to form an oblong loaf with pointy ends. Place on a sheet pan lined with parchment paper and repeat with the remaining dough. Cover with a towel and place in a warm spot for one hour.)
• Preheat oven to 450 degrees with a pizza stone on the middle rack and a small sheet pan on bottom of the oven for 30 to 45 minutes. Have 1 cup water ready in a small cup or a glass. (If you have a large pizza stone, you can bake both loaves at once. If you have a standard home pizza stone, bake one loaf at a time and place the other loaf in the refrigerator to slow down the fermentation.) Dust a pizza peel or flat baking sheet lightly with flour, semolina or cornmeal and place one loaf on top. Using a razor blade or a moistened bread knife, make a 1/2-inch deep horizontal cut down the middle of loaf from one end to the other, or if the loaves are round make 2 slashes across top. Slide loaf onto pizza stone and close oven door. Wait 30 seconds, then open oven door quickly and pour water onto the sheet pan on the bottom of the oven to create steam. After 5 minutes take the sheet pan out of the oven. Bake for a total of 30 to 35 minutes, until loaf is dark brown and sounds hollow when you tap the bottom. Transfer loaf to a wire rack to cool completely for 45 minutes. Repeat with other loaf.

WHOLE-GRAIN ARTISAN FREE-FORM LOAF

Steps:

• In bowl of a 14-cup food processor with dough attachment, or heavy-duty stand mixer with paddle, combine whole wheat flour, all-purpose flour, yeast, salt and wheat gluten. Add 4 cups lukewarm (100 degrees) water and mix just until well blended, about 2 minutes; dough will be very wet and loose.
• Transfer dough to a container with a slightly vented lid, or a bowl covered loosely with plastic wrap. Allow dough to rise at room temperature until it begins to collapse, about 2 hours; longer rising times (even overnight) will not harm dough. After rising, cover securely and refrigerate, and use dough over the next 14 days. Do not punch down or knead dough at any time.
• To bake: Prepare a baking peel by sprinkling liberally with cornmeal, or line a large baking sheet with parchment paper. Tear off a 1-pound (grapefruit-size) mass of dough, and dust very lightly with flour. Quickly shape into a ball, stretching surface so that it is smooth. Stretch ball gently to elongate it, and place on baking peel. Cover loosely with plastic wrap and set aside to rest for 90 minutes for refrigerated dough, or 40 minutes for fresh unrefrigerated dough.
• Thirty minutes before baking, heat oven to 450 degrees with a baking stone placed on middle rack, and an empty broiler tray on a lower rack or bottom of oven. Just before baking, use a pastry brush to paint top of loaf with water. Sprinkle with seeds if desired. Slide loaf onto pizza peel or place on baking pan and put in oven. Quickly pour 1 cup hot water into broiler tray in oven, and close door. Bake until richly browned and firm to touch, about 30 minutes; adjust baking times as needed for larger or smaller loaves. For best texture, allow bread to cool before serving.

MULTI-SEED LOAF (BREAD MACHINE)

Steps:

• Add the ingredients into the bread-machine in the order they appear above, so water first and seeds last.(You can buy seed mixes but I make up my own by buying small bags of each seed and mixing roughly equal quantities of each together in a tupperware box).
• Put the machine on the normal white bread cycle. Make sure the dough looks smooth after the first mixing stage - if not add flour or water as required.
• Sit back and relax. In 3-4 hours (depending on your bread machine) you will have a delicious and healthy bread.