Multigrain Bread with Seeds


(0 votes) 0 0

Eight different flours go into making this bread nutritious and delicious.

Shared by


  • 4 tsp. Dry Yeast
  • 2 1/8 C. Whole Wheat Bread Flour
  • 1/2 C. Spelt Flour
  • 1/2 C. Rye Flour
  • 1/4 C. Oatmeal
  • 1/8 C. Buck Wheat Flour
  • 1/8 C. Millet Flour
  • 1/8 C. Barley Flour
  • 1/8 C. Soy Flour
  • 1/8 C. Brown Rice Flour
  • 2 Tbs. Wheat Gluten
  • 1 tsp. Guar Gum
  • 1 Tbs. Poppy Seeds
  • 1 tsp. Caraway Seeds
  • 1 tsp. Soya Lecithin, liquid
  • 2 Tbs. Molasses
  • 2 C. Water, warmed to125 degrees
  • 1/2 C. Sunflower Seeds, whole, shelled, raw
  • Sesame Seeds

Our Readers Also Loved


Add the ingredients in the order listed. Place the dry yeast and flours in the mixing bowl. Add the Wheat Gluten and Guar Gum and mix enough to disperse within the flour. Add the Poppy Seeds, Caraway Seeds, Lecithin, Molasses, and 3/4 of the Water. Mix and kneed the mixture, adding water as necessary. Add the Sunflower Seeds and continue kneading, adding additional water as required to maintain proper dough consistency. The total kneading time should be approximately 20 minutes. Place a thin layer of Sesame Seeds on a bread board or clean counter top.

Place the dough on the Sesame Seeds and form into a cylinder about 1/3 m. (12") long. Cut in two pieces and reform into a loaf making sure that the entire surface, including the ends are coated with the Sesame Seeds. Final length should be slightly less than the length of the baking pan. Place in two 12 cm. x 24 cm. (4-1/2" x 9") bread pans. Set the oven to warm setting, 120 F. Be careful that the oven does not overheat. Place the bread pans in the oven to raise to dough. When the dough is slightly over double the size, turn the heat up to 350-360 F. Bake for approximately 35 minutes. When the crust is firm, but not crispy, the bread is done. Remove from oven and baking pans. Let cool on a wire rack. 

Around The Web