Multigrain Seeded Bread
Along with adding flavour to this multigrain bread, seeds are a good source or potassium, vitamin E, protein and iron.
Ingredients
1 1/2 cups whole wheat flour
3/4 cup all-purpose flour
7 g active dry yeast
1/2 teaspoon salt
3 tablespoons sunflower seeds
3 tablespoons sesame seeds
3 tablespoons pumpkin seeds
1/3 cup rolled oats
2 tablespoons molasses
1 egg white
Low-fat (1%) milk
Directions
- In a large bowl, combine whole wheat flour, all-purpose flour, yeast and salt. In a small bowl, combine sunflower seeds, sesame seeds, pumpkin seeds and oats.
- In a small saucepan, heat 1 cup water and molasses over low heat until very warm (120˚F–130˚F). Gradually stir into flour mixture, then stir in egg white until a soft dough forms. Turn dough out onto a lightly floured surface and knead 10 minutes, then shape into a ball. Lightly coat a large bowl with cooking spray. Add dough and turn to coat. Cover with a kitchen towel and let rise in a warm place 2 hours or until doubled in bulk.
- Lightly grease a 9 x 5-inch loaf pan. Punch down dough and work in seed mixture, reserving 2 tablespoons. Transfer to a lightly floured surface and roll into a 12 x 8-inch rectangle. Roll up tightly from the shortest end, then pinch ends together and tuck underneath. Place seam side down in pan.
- Cover with towel and let dough rise in a warm place 1 hour or until doubled in bulk. Preheat oven to 350˚F. Brush top of loaf with milk and sprinkle with reserved seeds. Bake 30 minutes or until loaf sounds hollow when tapped on bottom. Transfer multigrain seeded bread to a wire rack to cool.
Makes 18 slices
The Ultimate Soup Cookbook, Reader's Digest
Hi Jennifer, Unfortunately the book this recipe is from did not include nutritional information. Glad you like it though!
- Melissa Greer, associate web editor
Do you have the nutritional information for this recipe? It is excellent by the way :)
Hi, I was wondering whether a whole egg can be used, instead of the egg white only and if any changes result (texture etc). Thanks! :)
Hi Mary,
I'll ask one of our food experts and get back to you.
Thanks,
Jenn Goldberg, web editor, Best Health
Can this be adapted for a bread machine?
Hi Catherine, the way you deal with yeast differs from recipe to recipe. In some you activate the yeast first, in others you put it with the dry ingredients. In this case it's the latter.
Kat Tancock, web editor
I am very new to baking bread and am confused with the active dry yeast. This is going to be a very silly question, but do I activate the yeast first or throw it in dry?
I just made up a batch of this...I tripled it and made it in my KitchenAid mixer (less mess, no hand kneading required) after the required rising time, I popped it in the oven just a few minutes ago...can't wait to taste it. The dough had a beautiful consistency and doubled (maybe even tripled) while rising....very nice...had to tweak the amount of flour a bit but this is normal with any bread recipe. WIsh I could show you how beautiful the loaves are!