Hearty Multi Grain Multi Seeded Bread Food

HEARTY MULTIGRAIN SEEDED BREAD

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

HEARTY MULTIGRAIN BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

HEALTHY MULTIGRAIN AND SEED BREAD

Steps:

• Mix all ingredients together (I use my KitchenAid mixer) until a slightly sticky ball forms. You may not need the full amount of water. If you don't buy yeast in bulk, you can use one full package yeast.
• Place in a clean oiled (I use nonstick spray) covered bowl to rise for one hour. While mixing the dough I preheat the oven to @ 200, turn it off and let the bread rise there.
• Form into a loaf, put in 8 1/2 by 4 1/2 oiled (or nonstick sprayed) loaf pan and put in a warm dry place to rise once more for up to 1 1/2 hours. Allow the bread to rise until it crowns above the top edge of the pan. Be careful not to let it rise too much or it will deflate some while cooking.
• Remove the cover, and cook at 350 for 35 to 40 minutes. I let the bread stay in the oven while it preheats.
• ** You can experiment with different flours based on what you have in your pantry.
• ** Try adding different seed combinations or pine nuts -- yum.

HEARTY MULTI-GRAIN MULTI-SEEDED BREAD

Steps:

• Place cereal in large bowl of stand mixer, pour 2 cups boiling water over it, and let stand until cooled to between 105-120F, about 18 minutes. Meanwhile, combine all flours and vital wheat gluten. Sprinkle yeast over cereal, then add 1 cup of the flour mixture, oil, sugar and salt, and stir until smooth. Using the paddle attachment of your mixer on low speed, gradually add the remaining flour and all but 1 tbsp of the seed mixture, to form a dough. Let rest covered for 15 minutes, then knead with your dough hook on #2 speed for 10 minutes. Lightly oil a large bowl, add dough to bowl and cover with kitchen towel. Let rise about one hour until doubled. Mix remaining seeds with 1/2 tsp sea salt. Punch down dough and shape into a large loaf or boule. Place on baking sheet, cover with towel and let rise another 30 minutes. Preheat oven to 425. Place a second rimmed baking pan on lower rack. Lightly brush the loaf with egg white and sprinkle with remaining seed/salt mixture. Place on center rack of oven and pour 2 cups hot water into the pan on the lower rack. Bake 25 minutes on convect, slightly longer on regular oven setting, until a toothpick inserted in center comes out clean. Transfer to a rack to cool. Makes one large 2-1/2 lb loaf.

MULTIGRAIN YEAST BREAD

Steps:

• In a small saucepan over low heat, combine the milk and molasses.
• Heat to 105 degrees Fahrenheit.
• Remove from heat and sprinkle yeast on top; allow to stand until foamy, about 10 minutes.
• Fit the mixer with the paddle and stir together the 2 cups all-purpose flour, whole-wheat flour, 1/2 cup rolled oats and 1 1/2 teaspoons salt.
• Whisk the egg yolk into the yeast mixture and add to the bowl.
• Beat on medium speed until a sticky dough forms.
• Continue to beat, adding small amount of all-purpose flour until the dough comes together into a smooth ball.
• Fit the mixer with the dough hook and knead on medium speed until smooth and elastic, 6 to 8 minutes; add additional all-purpose flour as needed to reduce stickiness.
• Form the dough into a ball and place in a lightly oiled bowl turning to coat with oil.
• Cover the bowl with towel and allow to rise in a warm place until doubled, about 1 hour.
• Lightly oil a 9 x 5 inch loaf pan.
• Punch the dough down and let rest for 10 minutes.
• Turn dough onto a lightly floured work area and sprinkle with 1/3 cup sunflower seeds.
• Knead the dough until the seeds are evenly distributed.
• Roll the dough into a 12 by 7 inch rectangle and beginning on the short side, roll up loosely and pinch the seam to seal.
• Place seam side down in prepared pan, cover and allow to rise until doubled, aproximately 30 minutes.
• While the dough is rising, preheat oven to 350 degrees Fahrenheit.
• In a small bowl, lightly beat the egg white with 2 tablespoons of water.
• Brush the top of the loaf with egg mixture and sprinkle with remaining tablespoon of rolled oats and sunflower seeds.
• Bake until the top is golden and hollow sounding when tapped, about 40 to 45 minutes.
• Cool in pan for 5 minutes then turn out onto a wire cooling rack and cool completely before slicing.

HEALTHY MULTIGRAIN BREAD (BREAD MACHINE)

Steps:

• Place ingredients in bread machine in order indicated and bake according to mfg.'s directions. Using the quick whole wheat setting will save time.
• Check to make sure dough has formed a ball after machine has mixed it.
• You may have to add water or flour a little at a time to get it to correct consistency.
• Makes 1 1/2 pound loaf.