Best 2 Multigrain Seeded Bread Recipes
Embark on a delightful culinary journey with our comprehensive guide to multigrain seeded bread, a symphony of flavors and textures that will tantalize your taste buds. Discover the art of crafting this wholesome bread using a harmonious blend of grains and seeds, resulting in a crusty exterior and a soft, fluffy interior. Unleash your inner baker and explore a diverse range of recipes, each offering unique variations on this classic. From a classic multigrain seeded bread to a hearty rye and oat loaf, and even a gluten-free option for those with dietary restrictions, this article has something for every bread enthusiast. Let the aroma of freshly baked bread fill your kitchen as you embark on this delicious adventure.
Check out the recipes below so you can choose the best recipe for yourself!
MULTIGRAIN SEEDED BREAD
Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Bread Yeast Bread Recipes
Yield 12
Number Of Ingredients 12
Steps:
- In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
- In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
- Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
- Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
- When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 22.1 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 0.4 g, Sodium 105.3 mg, Sugar 2.1 g
HEARTY MULTIGRAIN SEEDED BREAD
This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.
Provided by prathermom
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 14
Steps:
- Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
- Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
- Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
- Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
- Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 124 calories, Carbohydrate 14.4 g, Fat 6.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4.1 g, Sodium 195.6 mg, Sugar 4.3 g
Tips:
- Use a variety of grains and seeds: This will give your bread a more complex flavor and texture. Some good options include whole wheat flour, rye flour, oats, flax seeds, chia seeds, and sunflower seeds.
- Soak the grains and seeds before using: This will help to soften them and make them more digestible. You can soak them in water or buttermilk overnight, or for at least 8 hours.
- Use a sourdough starter: This will give your bread a slightly sour flavor and help it to keep longer. You can make your own sourdough starter or purchase one from a store.
- Let the dough rise in a warm place: This will help it to rise properly and develop a good flavor. You can rise the dough in a warm oven or in a warm spot in your kitchen.
- Bake the bread at a high temperature: This will give it a crispy crust and a fluffy interior. Bake the bread at 450 degrees Fahrenheit for 30-35 minutes, or until it is golden brown.
Conclusion:
Multigrain seeded bread is a delicious and healthy bread that is easy to make at home. By following these tips, you can make a loaf of multigrain seeded bread that is perfect for sandwiches, toast, or just eating on its own.
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