Multi-Grain Seeded Loaf
Serve this nutty-textured bread very fresh, cut into wedges. The multi-grain seeded loaf is good with a hearty bowl of soup or cheese and pickles. The mix of seeds can be varied to your own taste or you can use just one kind.
Source: Cook Smart for a Healthy Heart, Reader’s Digest Canada
| Servings | Prep Time | Cook Time | Passive Time |
| 1round loaf (cut into 8 wedges) | 25minutes | 35minutes | 2hours rising |
| Servings | Prep Time |
| 1round loaf (cut into 8 wedges) | 25minutes |
| Cook Time | Passive Time |
| 35minutes | 2hours rising |
Ingredients
- 3 cups white bread flour
- 1 1/2 cups whole-wheat bread flour
- 1/2 cup buckwheat flour
- 1/2 cup polenta
- 2 tsp salt
- 1 envelope dried yeast about 8 g
- 1 tsp brown sugar
- 4 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 2 tbsp linseeds
- 2 tbsp sunflower oil
- 1 3/4 cups tepid water
- a little low-fat milk to glaze
Servings: round loaf (cut into 8 wedges)
Units:
|
Ingredients
Servings: round loaf (cut into 8 wedges)
Units:
|
Instructions
- Sift the white, whole-wheat and buckwheat flours into a large bowl. Stir in the polenta, salt, yeast and sugar.
- Mix together the sunflower and pumpkin seeds and linseeds, then set aside 1 tablespoon for the topping. Stir the rest into the flour mixture.
- Make a well in the dry ingredients and pour in the oil and most of the water. Work the dry ingredients into the liquid to make a soft dough, adding water as needed. Turn out onto a lightly floured work surface and knead for 10 minutes, until smooth and elastic.
- Place in a large, lightly greased bowl and cover with a damp dish towel. Leave in a warm place for 1 1⁄2 hours, until doubled.
- Turn the dough out onto a lightly floured surface and knock it back with your knuckles, then knead firmly for a few minutes. Shape into a 20 cm round and place on a lightly greased baking sheet. Cover with oiled plastic wrap and leave to rise for 20–30 minutes or until well risen and springy to the touch.
- Preheat the oven to 450ºF (230ºC). Uncover the loaf and, using a sharp knife, cut the top deeply to mark it into 8 wedges. Brush with milk and sprinkle with the reserved seeds.
- Bake for 15 minutes, then reduce the oven temperature to 400ºF (200ºC). Bake for a further 15–20 minutes or until the loaf is golden-brown and sounds hollow when removed from the sheet and tapped on the base. Cool on a wire rack. This multi-grain seeded loaf is best eaten on the day it is made.
Recipe Notes
Per wedge: 380 calories, 12 g protein, 11 g total fat, 1 g saturated fat, 0.1 mg cholesterol, 58 g total carbohydrate, 1 g sugars, 6 g fibre, 614 mg sodium
Pumpkin seeds are one of the richest vegetarian sources of zinc, a mineral that is essential for the functioning of the immune system. They are a good source of protein and unsaturated fat and a useful source of iron, magnesium and fibre.
