By Joe Klinkhoff – Co-op Member Owner, Volunteer Extraordinaire, Chef, and Instructor
A wholesome multi-grain bread recipe is perfect for Sunday baking to prepare for the week ahead. It pairs perfectly with soups and salads or as an addition to weeknight dinners. Or, you can elevate your lunchtime sandwich with the goodness of SEEDS
Ingredients:
DOUGH
2 C warm water
1 ½ C 7 or 10-grain cereal (look for Bob’s Red Mill)
2 Tbsp Honey
2 Tbsp Butter, melted
3 ½ C Bread flour or 20% Whole wheat flour (see below)
2 tsp. Salt
1 tsp. Instant Yeast
SEED MIX
3 Tbsp. Sunflower seeds
3 Tbsp. Pepitas
1 Tbsp Sesame Seeds
1 Tsp. Poppy Seeds
TOPPING
1 egg beaten
⅓ of the seed mixture above
Note:
20% WHOLE WHEAT FLOUR
If you want your bread to have a higher whole grain content, use a 20% Wheat flour mix. This is typically 1 Part whole Wheat Flour to 5 Parts Bread Flour. I will mix 2 C whole wheat flour to 10 Cups bread flour and store it in a container. This mix keeps enough gluten to make working the dough easy but adds a nice hint of color and flavor!
Instructions:
- To a large bowl, add the warm water. Sprinkle the instant yeast on top.
- Add the honey, salt, and the multi-grain cereal to the bowl and stir.
- Add 2 ½ cups of the flour and mix into a shaggy dough.
- Add the melted butter.
- Continue to add flour and mix until the dough comes together.
- Knead for 8 to 10 minutes until elastic and smooth. During the last few minutes of kneading, add ⅔ of the seed mixture to the dough and knead the seeds into the dough. The dough will be wet and a bit sticky, but the multi-grain cereal will soak up the extra moisture as it rises.
- Allow to rise until doubled. Punch down and form two loaves (in loaf pans or boules)—your choice, really. Allow to rise for 1 hour.
- Score the loaves. Brush with beaten egg and sprinkle with remaining seed mixture.
- Preheat oven to 425°F.
- Bake for 10 minutes.
- Reduce the oven to 375 °F and bake for another 40-50 minutes until the tops are nice and brown.