banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Grain and Seed Bread

    Share

    Grain and Seed Bread

    Chock full of whole grains and seeds, this hearty loaf is sure to become a staple in your household.

    Advertisement

    1/2 cup (125 mL) millet
    1/2 cup (125 mL) amaranth
    1/2 cup (125 mL) raw pumpkin seeds
    2 Tbsp (30 mL) poppy seeds
    2 Tbsp (30 mL) flaxseeds
    1/4 cup (60 mL) sunflower seeds
    1/2 cup (125 mL) rolled oats
    1/2 cup (125 mL) rolled kamut or rolled buckwheat
    4 1/2 cups (1.125 L) room temperature water, divided
    1 1/2 Tbsp (22 mL) active dry yeast
    2 Tbsp (30 mL) honey
    2 cups (500 mL) unbleached all-purpose flour
    4 1/2 cups (1.125 L) whole wheat flour, divided, plus extra for kneading
    1/4 cup (60 mL) extra-virgin olive oil, plus extra 
    2 tsp (10 mL) salt
    1 free-range egg, beaten with 2 Tbsp (30 mL) water, to create egg wash
    1 Tbsp (15 mL) oat bran (optional)

    The day before: in large container with lid, stir together millet, amaranth, pumpkin seeds, poppy seeds, flaxseeds, sunflower seeds, oats, and kamut with 1 1/2 cups (350 mL) water. The water will just cover the grains and seeds slightly. Cover and leave at room temperature overnight.

    The next day: warm remaining 3 cups (750 mL) water to lukewarm, about 90 F (32 C). Stir in yeast and honey and set aside for 5 minutes, allowing yeast to bloom. (If mixture does not become frothy like the head on a beer, the yeast may be inactive, and you will need to repeat this step with a new pack of yeast.)

    In large bowl, add yeast mixture and stir in all-purpose flour and 2 cups (500 mL) whole wheat flour, 1 cup at a time, stirring well with wooden spoon after each addition. The mixture should now resemble thick mud. Stir dough, plunging spoon into batter and bringing it up above the surface, pulling dough in a circular motion until very smooth, about 5 minutes. Cover with towel and set aside in warm spot to rise for 45 minutes.

    Uncover dough, pour oil over, and sprinkle with salt. With wooden spoon, fold dough from sides in toward the centre, until oil and salt are fully incorporated. Fold in soaked grain and seed mixture. Start adding remaining 2 1/2 cups (625 mL) whole wheat flour, about 1/2 cup at a time until incorporated, folding as before. Turn dough out onto work surface that has been dusted with some whole wheat flour and let sit for 5 minutes. Knead dough, adding more flour as necessary to prevent sticking, until smooth, about 8 to 10 minutes.

    Lightly oil large bowl. Transfer dough to bowl and turn to coat lightly in oil. Cover with towel and let rise again in warm spot until doubled in size, about 1 hour.

    Punch down dough; cover and let rise again another hour.

    Meanwhile, preheat oven to 350 F (180 C) and lightly oil two 9 x 5 x 3 in (2 L) loaf pans.

    Turn dough out onto lightly floured work surface and cut into two equal pieces. Working with one ball of dough at a time, knead 5 or 6 times. Roll into a log about the length of loaf pan. Pinch together seams and place seam side down in prepared pan, pressing down gently to fill pan. Repeat with remaining dough. Cover again with towel and let rise 30 minutes.

    Cut slit about 1/2 in (1 cm) deep into top of each loaf, lightly brush with egg wash, and sprinkle with oat bran, if desired. Bake until bread is deep golden brown and sounds hollow when tapped, about 50 to 60 minutes. Remove bread from pans immediately and place to cool completely on wire rack before cutting.

    Makes 2 loaves, about 26 slices.

    Each slice contains: 207 calories; 7 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 34 g carbohydrates (2 g sugars, 5 g fibre); 184 mg sodium

    source: "Homemade Bread", alive #363, January 2013

    Advertisement

    Grain and Seed Bread

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.