Multigrain Seeded Bread

Along with adding flavour to this multigrain bread, seeds are a good source or potassium, vitamin E, protein and iron.


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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Average: 4.6 (11 votes)

The Ultimate Soup Cookbook, Reader's Digest

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