Multigrain Bread

I really liked this bread.  It has a nutty, hearty flavor.  It’s full of good for you things like oats, sunflower seeds, flax seeds, and whole wheat flour.  Next time I’d do an egg wash on top so the sprinkle of oats and seeds sticks better.  This was delicious with freshly made blackberry jam!  The bread is hearty enough that you can cut pretty thin slices, so it’d be great for sandwiches as well!  Will definitely be making this again and again.

Multigrain Bread

Makes 1 loaf (about 12 slices)

Adapted from The Pastry Affair

  • 2 cups bread flour
  • 1 1/2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 1/2 cup sunflower seeds
  • 2 Tbsp flax seeds
  • 1 1/2 tsp active dry yeast
  • 1 1/4 tsp salt
  • 3/4 cup (12oz) warm water
  • 1 egg white for on top
  • sprinkle of oats, sunflower seeds, and flax seeds for on top

In a large bowl, whisk together the dry ingredients until combined.  Slowly add the water stirring with a wooden spoon until mixture forms a ball and pulls away from the sides.  Knead the dough for about 10 minutes until smooth and elastic.

Cover with plastic wrap or a clean dish towel and set in a warm place for about 2-3 hours, or until doubled in size.  Once doubled, punch down, shape into a log and place in a lightly greased 9″x5″ loaf pan.  Lightly brush the top with the egg white and then sprinkle some oats, and seeds over the top.  Preheat the oven to 375°F.  Cover again and let rise for about an hour until doubled in size.

Bake for about 40-45 minutes or until just beginning to brown and sounds hollow when tapped.

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