How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Seeded Multigrain Bread?

You need 12 ingredients. The key ingredients include: 6 ounces white whole-wheat flour (about 1 1/4 cups), divided, 1 1/2 teaspoons dry yeast, divided, 1 1/4 cups warm filtered water (100u00b0 to 110u00b0), divided, Dash of sugar, and more.

Is Seeded Multigrain Bread suitable as general?

Yes, Seeded Multigrain Bread falls under the General category and is a great choice for this type of meal.

How do I store leftover Seeded Multigrain Bread?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Seeded Multigrain Bread Recipe

Name: Seeded Multigrain Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 6 ounces white whole-wheat flour (about 1 1/4 cups), divided; 1 1/2 teaspoons dry yeast, divided; 1 1/4 cups warm filtered water (100u00b0 to 110u00b0), divided; Dash of sugar; 10.75 ounces bread flour (about 2 1/4 cups); 1 1/2 teaspoons sea salt; Cooking spray; 1 egg white, lightly beaten; 1/4 cup old-fashioned rolled oats; 2 tablespoons flaxseed; 2 tablespoons sunflower seeds; 1 cup water

1

Weigh or lightly spoon 875 ounces (1 cup) white whole-wheat flour into a dry measuring cup; level with a knife. Combine 875 ounces flour and 1/4 teaspoon yeast in a medium bowl. Add 3/4 cup water, stirring with a whisk. Cover loosely; let stand at room temperature 8 to 24 hours.

2

Combine remaining 1 1/4 teaspoons yeast, remaining 1/2 cup water, and sugar in a small bowl, stirring with a whisk. Let stand 5 minutes. Add yeast mixture to reserved flour mixture, stirring to combine.

3

Weigh or lightly spoon remaining 125 ounces white whole-wheat flour and bread flour into dry measuring cups. Place in a food processor. Add salt; pulse to combine. With processor on, slowly add yeast mixture; process about 45 seconds or until dough forms a ball. Turn dough out onto a lightly floured surface; knead 30 seconds, and shape into a tight ball. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85u00b0), free from drafts, 1 1/2 hours or until the dough has doubled in size.

4

Turn dough out onto a lightly floured surface; pat dough into an 8-inch square. Working with 1 corner at a time, stretch each corner to the dough center to form a loose ball. Pat dough again into an 8-inch square. Repeat procedure with corners to form a loose ball; gently roll dough to form a tight ball. Return dough, seam side up, to medium bowl coated with cooking spray; cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in size.

5

Place a pizza stone or heavy baking sheet on middle rack in oven. Place jelly-roll pan in bottom of oven. Preheat oven to 450u00b0 (keep pans in the oven as it preheats).

6

Gently invert dough onto a baking sheet liberally sprinkled with flour. Gently brush dough with egg white; sprinkle with oats and seeds. Gently slide dough onto preheated pizza stone. Pour 1 cup water into jelly-roll pan; bake 30 minutes or until loaf is golden brown and a thermometer inserted into center registers 205u00b0. Cool on a rack for 1 hour before slicing the bread.

Seeded Multigrain Bread

How did you like this recipe?

Frequently Asked Questions