Easy Multigrain Bread

Easy Multigrain Bread

Baking bread may seem like a daunting task, but I promise most of the work involves waiting for the dough to rise!  Plus, it is totally worth it… this homemade bread recipe is so much tastier, healthier, and fresher than most breads you find on grocery store shelves.  Soft and seedy, this multigrain bread is a winner!

Serving Suggestions:

-Warm with nut butter, honey, cinnamon, and banana slices

-Topped with cream cheese, honey, and berry compote

-As peach and berry toast

-Use it for avocado toast

 

Yields12 Servings
Prep Time1 hr 50 minsCook Time30 minsTotal Time2 hrs 20 mins

Ingredients

Ingredients
 ¼ cup quinoa
 ¼ cup oats (I use steel cut)
 2 tbsp flax seeds
 2 tbsp sunflower seeds
 2 tbsp chopped pumpkin seeds
  cup water
 1 package active dry yeast (2 1/4 tsps)
 1 ½ cups warm water
 1 ½ tsp salt
 1 tbsp brown sugar
 1 tbsp honey
 2 cups whole wheat flour
 1 ¾ cups all purpose flour

Directions

1

Combine quinoa, oats, flax seeds, sunflower seeds, and pumpkin seeds in a bowl with 1/3 cup water.
Leave in the fridge overnight for best results. Otherwise, simply set aside.

2

Dissolve yeast in 1 1/2 cups warm water. Add salt, brown sugar, honey, whole wheat flour, and one cup all purpose flour. Mix (I use a hand mixer with the dough hook attachment). Gradually add the rest of the all purpose flour. When mixing becomes difficult, turn the dough onto a lightly floured work surface.

3

Knead for 5-8 minutes, until smooth and elastic.

4

Add preferred amount of the seed mixture to the dough and continue kneading until the seeds are evenly distributed throughout. The dough will be slightly tacky, but add flour (a little at a time) if it is very sticky and wet.

5

Roll dough into a tight ball and place in a greased bowl, turning the dough to grease the entire surface. Cover with plastic wrap and let rise until doubled, approximately one hour.

6

Shape dough and place it in a greased 9" x 5" loaf pan. Sprinkle some of the remaining seed mixture and rolled oats on top. Cover with a clean towel and let rise until doubled, about 30-40 minutes. Preheat oven to 425 degrees Fahrenheit as the dough reaches the end of the proofing time.

7

Bake for about 30 minutes, until the top is a deep golden brown.

8

Let the bread rest in the pan for 5-10 minutes then transfer to a cooling rack. Cool completely before slicing. Freeze to keep fresh if you do not eat it right away!

Ingredients

Ingredients
 ¼ cup quinoa
 ¼ cup oats (I use steel cut)
 2 tbsp flax seeds
 2 tbsp sunflower seeds
 2 tbsp chopped pumpkin seeds
  cup water
 1 package active dry yeast (2 1/4 tsps)
 1 ½ cups warm water
 1 ½ tsp salt
 1 tbsp brown sugar
 1 tbsp honey
 2 cups whole wheat flour
 1 ¾ cups all purpose flour

Directions

1

Combine quinoa, oats, flax seeds, sunflower seeds, and pumpkin seeds in a bowl with 1/3 cup water.
Leave in the fridge overnight for best results. Otherwise, simply set aside.

2

Dissolve yeast in 1 1/2 cups warm water. Add salt, brown sugar, honey, whole wheat flour, and one cup all purpose flour. Mix (I use a hand mixer with the dough hook attachment). Gradually add the rest of the all purpose flour. When mixing becomes difficult, turn the dough onto a lightly floured work surface.

3

Knead for 5-8 minutes, until smooth and elastic.

4

Add preferred amount of the seed mixture to the dough and continue kneading until the seeds are evenly distributed throughout. The dough will be slightly tacky, but add flour (a little at a time) if it is very sticky and wet.

5

Roll dough into a tight ball and place in a greased bowl, turning the dough to grease the entire surface. Cover with plastic wrap and let rise until doubled, approximately one hour.

6

Shape dough and place it in a greased 9" x 5" loaf pan. Sprinkle some of the remaining seed mixture and rolled oats on top. Cover with a clean towel and let rise until doubled, about 30-40 minutes. Preheat oven to 425 degrees Fahrenheit as the dough reaches the end of the proofing time.

7

Bake for about 30 minutes, until the top is a deep golden brown.

8

Let the bread rest in the pan for 5-10 minutes then transfer to a cooling rack. Cool completely before slicing. Freeze to keep fresh if you do not eat it right away!

Multigrain Bread



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