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Grain and Seed Bread

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    Grain and Seed Bread

    Makes 2 loaves, about 26 slices

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

    1/2 cup (125 ml) millet
    1/2 cup (125 ml) amaranth
    1/2 cup (125 ml) raw pumpkin seeds
    1 1/2 Tbsp (30 ml) poppy seeds
    1 1/2 Tbsp (30 ml) flaxseeds (linseeds)
    1/4 cup (60 ml) sunflower seeds
    1/2 cup (125 ml) rolled oats
    1/2 cup (125 ml) rolled khorasan (also known as kamut) or rolled buckwheat
    4 1/2 cups (1.125 L) room temperature water, divided
    1 Tbsp + 1 tsp (22 ml) active dry yeast
    1 1/2 Tbsp (30 ml) honey
    2 cups (500 ml) unbleached plain flour
    4 1/2 cups (1.125 L) wholemeal plain 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 1 1/2 Tbsp (30 ml) water, to create egg wash
    1 Tbsp (20 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 khorasan 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 plain flour and 2 cups (500 ml) wholemeal 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 towards 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) wholemeal 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 wholemeal 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 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.

    Each slice contains: 867 kilojoules; 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 Australia #20, Winter 2014

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    Grain and Seed Bread

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