Multi-Seed Bread Recipe

This bread recipe is loaded with 4 different grains and 5 different seeds. Every bite has a perfect balance of crunch and chewiness with hints of nutty flavor from the variety of seeds.

Course Side Dish

Cuisine American

Prep Time 12

Cook Time 40

Total Time 12 40

Servings slices (2 loaves)

Calories 185kcal

Author Dina

Equipment

Ingredients

2 Tbsp millet
2 Tbsp flax seed
2 Tbsp chia seeds
2 Tbsp sunflower seeds
2 Tbsp pumpkin seeds
2 Tbsp sesame seeds
2 cups water
2 tsp yeast
3 Tbsp molasses
2 tsp salt
1/2 cup rye flour
1/2 cup whole wheat flour
1 cup bread flour
3 1/2 cups all-purpose unbleached flour

US Customary - Metric

Instructions

Place the millet, flax seed, chia seeds, sunflower seeds, pumpkin seeds, and sesame seeds in a pan. Heat the seeds over medium-high heat for about 3-5 minutes or until you can hear the seeds crackling. Make sure to mix occasionally to prevent the seeds from burning on one side.
Remove the seeds from the hot pan and place them into a small bowl. Pour 3/4 cup boiling water over the seeds or just enough to cover them. Then cover with plastic wrap and let the seeds cool.
In a large mixing bowl, combine 2 cups warm water (110 degrees Fahrenheit) with 3 tbsp molasses.
Then evenly sprinkle 2 tsp yeast on top of the water and molasses. Wait until the yeast becomes slightly frothy.
Sift 2 tsp salt, 1/2 cup rye flour, 1/2 whole wheat flour, 1 cup bread flour, and 3 1/2 cups all-purpose unbleached flour into a bowl. Then stir the dry ingredients so that all the different flours are well combined.
Add the dry ingredients to the wet and combine with a wooden spoon until well incorporated.
Place the soaked seeds into the dough. If the seeds have any extra water on top, drain before you add it to the dough.
Begin working the seeds into the dough with your hands. I found that stretching the dough helps incorporate the seeds best. Once you don’t see any more patches of flour, stop kneading the dough.
Place the dough into a large bowl (no grease necessary). Sprinkle a small amount of flour on top and cover the dough with a kitchen towel. Then let it sit at room temperature for 1 hour and 30 minutes. (Keep between 68-70 degrees Fahrenheit).
After 1 hour and 30 minutes go by, deflate the dough and shape it back into a ball with your hands. Cover with a kitchen towel again and let it sit at room temperature overnight or 8 hours.
After 8 hours have passed, deflate the dough once more and reshape it into a ball and place it back into the bowl. Cover with a kitchen towel and let it sit in a warm place for 2 hours or until it doubles in size. To speed up this step, turn your oven onto the proof cycle and place it in your oven. If you don’t have a proof setting on your oven, turn your oven on to 300 degrees Fahrenheit for 2 minutes and turn it off. This should be just enough warmth to let the dough proof.
Remove the proofed dough onto a floured surface and divide it into halves.
Shape each piece of dough into squares, then fold in each corner of the square towards the center.
Shape the dough into a smooth ball and place it into lightly floured 9-inch bread proofing baskets. Dust the dough with flour and cover it with a kitchen towel. Let it proof in a warm place for 1 hour and 30 minutes or until it doubles in size.
Place a cast iron or Dutch oven pot (with lid) into the oven and let it heat up to 500 degrees Fahrenheit.
Once the oven reaches 500 degrees Fahrenheit remove the pot from the oven. Open the lid and dust the bottom of the pot with flour. Gently flip the proofed dough into the cast iron or Dutch oven pot.
(optional) Using a sharp blade make a few decorative slits into the top of the dough.
Using a spray bottle, lightly spray the bread dough with 3-4 sprays of warm water. Then place the hot lid on top and bake at 430 degrees Fahrenheit for 20 minutes.
Note: Most people place an oven-safe bowl filled with water in the oven to achieve that nice bread crust; I find that lightly spraying the bread with warm water is an easier way to achieve the same results.
Then remove the lid from the pot and bake for an additional 15-20 minutes at the same temperature.
The moment the bread is baked, CAREFULLY remove the bread with a spatula and place it onto the cooling rack. Be very cautious as the cast iron will be extremely hot.

Nutrition