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Multigrain Seeded Bread
Multigrain Seeded Bread
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Whole wheat bread with sunflower, sesame, and pumpkin seeds mixed into the dough and generously scattered on top for added depth of flavor and crunchy texture. Recipe by Robin Webb, from The WEBB Cooks.
Ingredients:
  • 1.5 cups whole wheat flour
  • 0.75 cup all-purpose flour
  • 1 (.25 ounce) package active dry yeast
  • 0.5 teaspoon salt
  • 3 tablespoons sunflower seeds
  • 3 tablespoons sesame seeds
  • 3 tablespoons shelled pumpkin seeds
  • 0.33329999446869 cup rolled oats
  • 1 cup water
  • 2 tablespoons molasses
  • 1 egg white
  • 1 tablespoon 1% milk
Instructions:
  • Combine whole wheat flour, all-purpose flour, yeast, and salt in a large bowl. Mix seeds with oats in a separate bowl.
  • Heat the water and molasses in a saucepan over low heat until a thermometer registers 120 to 130 degrees F (50 to 55 degrees C).
  • Combine the liquid with the flour mixture and egg white, and mix until a soft dough forms.
  • Transfer the dough to a lightly floured surface, knead for 10 minutes, and shape it into a ball. Grease a large stainless steel bowl with oil, place the dough inside, and ensure it is coated with the oil. Cover the bowl with a tea towel and allow the dough to rise in a warm spot for 2 hours until doubled in size.
  • After the dough has risen, deflate it with your fists and mix in all the seed mixture except for 2 tablespoons. Set aside the reserved 2 tablespoons for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle, then roll it up starting from the shortest end. Pinch the ends and tuck them underneath. Put the loaf in a non-stick 9x5 inch pan with the seam side down. Cover with a tea towel and let rise for 1 hour until doubled in size.
  • Preheat the oven to 350°F (175°C). Brush the loaf with milk, sprinkle on the reserved seeds, then bake for 30 minutes until the loaf sounds hollow when tapped. Remove from the pan and allow to cool completely.

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