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
Servings: round loaf (cut into 8 wedges)
Servings: round loaf (cut into 8 wedges)
  1. Sift the white, whole-wheat and buckwheat flours into a large bowl. Stir in the polenta, salt, yeast and sugar.
  2. Mix together the sunflower and pumpkin seeds and linseeds, then set aside 1 tablespoon for the topping. Stir the rest into the flour mixture.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.