Multigrain Seeded Bread Recipes

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.

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.

MULTIGRAIN BREAD

Steps:

• Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

MULTIGRAIN YEAST BREAD

Steps:

• In a small saucepan over low heat, combine the milk and molasses.
• Heat to 105 degrees Fahrenheit.
• Remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes.
• Fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt.
• Whisk the egg yolk into the yeast mixture and add to the bowl.
• Beat on medium speed until a sticky dough forms.
• Continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball.
• Fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness.
• Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.
• Cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour.
• Lightly oil a 9 x 5 inch loaf pan.
• Punch the dough down and let rest for 10 minutes.
• Turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds.
• Knead the dough until the seeds are evenly distributed.
• Roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal.
• Place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes.
• While the dough is rising, preheat oven to 350 degrees Fahrenheit.
• In a small bowl, lightly beat the egg white with 2 tablespoons of water.
• Brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds.
• Bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes.
• Cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing.

SEEDED MULTIGRAIN BREAD

Steps:

• Bring a small saucepan of water to a boil. Add wheat berries, and gently boil for 20 minutes. Drain, and let cool. In the bowl of an electric mixer, combine 1/4 warm cup water, yeast, and honey. Let stand until yeast is foamy, about 10 minutes. Add sponge, and mix on low speed until combined, about 1 minute. Add flours, rye meal, cracked wheat, millet, flax, salt, and remaining 2 1/4 cups warm water; mix, using the paddle attachment, on low speed for 2 minutes. Change to dough hook, and mix on medium-low speed for 6 minutes. Add sunflower seeds and cooked wheat berries; mix for 1 minute. Pull dough down from the hook, and press the dough into the seeds at the bottom of bowl. Continue to mix until the seeds are completely incorporated and the dough is wet and tacky, 2 minutes. Alternatively, knead the dough by hand, 15 to 20 minutes.
• Transfer to a lightly floured surface, and knead by hand, four or five turns, into a ball. Place the dough, smooth side up, in a lightly oiled bowl, and cover with plastic wrap. Let rise in a warm place until increased to 1 1/2 times the size, about 2 1/2 hours.
• Punch down dough, and fold it over onto itself four or five times. Turn folded side face down in the bowl. Cover, and let rise in a warm place until doubled in bulk, 1 hour.
• Liberally sprinkle two braided Brotformen, if using, with flour. Turn dough onto a lightly floured surface, and cut in half. Cover one piece of dough loosely with oiled plastic wrap. On an unfloured surface, knead the other piece of dough into a ball. Cup your hands around it, and move it on the work surface in small, circular motions, until top is rounded and bottom is smooth.
• Place the shaped loaf, bottom up, in a Brotform. Cover loosely with lightly oiled plastic wrap and then with a towel. Repeat shaping process with the second piece of dough. (If you're not using Brotformen, shape dough in the same way, and place on parchment dusted with coarse cornmeal; coat the bottom and 1 inch up the sides with cornmeal. Cover loosely with oiled plastic wrap and then with a clean towel.) Let loaves rise in a warm place until doubled in bulk, about 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in lower third of oven and an empty baking pan on the lowest shelf. Heat oven to 450 degrees.
• Transfer one loaf from a Brotform to a baker's peel or baking sheet sprinkled with coarse cornmeal. Using a razor blade or serrated knife, slash the top 1/4 to 1/2 inch deep. Slide onto the baking stone. Repeat with second loaf. If not using a stone, slash tops and bake on a cornmeal-dusted baking sheet. Quickly pour 2 cups of very hot water into the heated baking pan to create steam, and close the oven door. Bake until dark golden brown and hollow sounding when tapped on the bottom, about 25 to 30 minutes. If the bread darkens too quickly, lower temperature to 425 degrees after 15 minutes of the baking time. Let bread cool on a wire rack for at least 30 minutes before slicing.

MULTIGRAIN AND SEED BREAD

Steps:

• In a saucepan heat enough water to cover the seeds, to a boil. Pour over seeds and let sit in the refrigerator overnight.
• Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl. Add all other ingredients, starting with the bread flour, then everything else on top. Mix with dough hook on low. Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
• Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
• Punch down dough and let relax for 10 to 15 minutes. Divide it into two pieces. Form pieces into loaf shapes. Place in loaf pans. Allow to rise for another 45 minutes to 1 hour.
• Eggwash each loaf and with a sharp knife score top. Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.
• In a large saute pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar.

MULTIGRAIN AND SEED BREAD

Steps:

• In a saucepan heat enough water to cover the seeds, to a boil. Pour over sunflower seeds and let sit in the refrigerator overnight.
• Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl. Add all other ingredients, starting with the bread flour, then everything else on top. Mix with dough hook on low. Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
• Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
• Punch down dough and let relax for 10 to 15 minutes. Divide it into two pieces. Form pieces into loaf shapes. Place in loaf pans. Allow to rise for another 45 minutes to 1 hour.
• Eggwash each loaf and with a sharp knife score top. Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.

HEALTHY MULTIGRAIN AND SEED BREAD

Steps:

• Mix all ingredients together (I use my KitchenAid mixer) until a slightly sticky ball forms. You may not need the full amount of water. If you don't buy yeast in bulk, you can use one full package yeast.
• Place in a clean oiled (I use nonstick spray) covered bowl to rise for one hour. While mixing the dough I preheat the oven to @ 200, turn it off and let the bread rise there.
• Form into a loaf, put in 8 1/2 by 4 1/2 oiled (or nonstick sprayed) loaf pan and put in a warm dry place to rise once more for up to 1 1/2 hours. Allow the bread to rise until it crowns above the top edge of the pan. Be careful not to let it rise too much or it will deflate some while cooking.
• Remove the cover, and cook at 350 for 35 to 40 minutes. I let the bread stay in the oven while it preheats.
• ** You can experiment with different flours based on what you have in your pantry.
• ** Try adding different seed combinations or pine nuts -- yum.

MULTIGRAIN SEED BREAD

Steps:

• Place the water in a large mixing bowl, crumble in the yeast (if using dry yeast, let dissolve), then stir in the sourdough, salt, honey, seeds and flour.
• Stir the dough until it is elastic and cohesive but still very wet and sticky, about 15 minutes by hand or 10 minutes with the paddle attachment of a heavy-duty electric mixer set at medium speed. Sprinkle the surface of the dough with flour, cover the bowl with plastic wrap and allow to rest in a warm place for one hour.
• Oil a pair of metal loaf pans, 2 1/2 by 4 by 8 inches. Stir down the dough and divide it between them, cover with plastic wrap and let rise only until one-and-a-half times the original height, about 45 minutes. The dough will not fill the pans completely.
• Heat the oven to 450 degrees and make the loaves for 20 minutes. Reduce the heat to 375 and bake 20 to 30 minutes more, or until the loaves sound hollow when tapped on the bottom. Remove the loaves from the pans and cool on their sides on wire racks.