Hearty Multigrain 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.

MULTIGRAIN SEED BREAD

Steps:

• In a small bowl, combine the warm water and yeast, whisk to combine and let the yeasted "bloom" for 5 minutes.
• Meanwhile combine the flours, oats, salt, wheat gluten, and seeds in the bowl of an electric mixer fitted with a dough hook attachment. Mix on low speed to combine all of the dry ingredients. In a small bowl, whisk the oil and molasses together thoroughly. Add the yeast liquid and the molasses mixture to the bowl of the mixer. Mix on low for about 3 minutes, stopping occasionally to scrape down the sides. Turn up the speed to medium high and knead the dough for about 12 minutes. The dough should form a smooth ball, that may be somewhat sticky, thats ok!
• Transfer the dough to a large lightly oiled bowl, and cover with a damp towel to rise for about an hour, or until the dough has doubled in size.
• Prepare 2 9x5" loaf pans by lining with parchment paper, and/or spraying with nonstick cooking spray. After an hour, remove the dough from the bowl and place on a large work surface, Cut the dough in half. Pat one half into an even smooth 9" square. Starting with side closest to you, roll the dough up tightly into a log. Shore up the sides and create an even smooth loaf. Place the loaf, seam side down, into the prepare loaf pan. Repeat with the second piece of dough.
• Cover the loaf pans with a damp cloth, and let rise until about an inch above the rim of the pan, about an hour and 15 minutes, but this can vary depending on the temperature in your room, so keep an eye.
• Preheat the oven to 350 degrees F. Spray each loaf with water and sprinkle the extra seeds/oats on top generously. Bake for about 30-35 minutes or until golden brown, and the loaf sounds hollow when you tap it. Let cool for 5 minutes, then remove from the baking pan, and allow to cool completely before slicing.

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.

MULTISEEDED MULTIGRAIN BREAD OR ROLLS

Steps:

• Put bulgur in a large bowl and pour warm water over top. Let stand for 15 minutes to soften.
• Sprinkle yeast on top and let stand another 15 minutes until the yeast is foamy, then stir.
• To the yeast mixture, add honey, oil, pecans, sunflower seeds, sesame and poppy seeds, salt, and 1-1/2 cups flour. Beat on low speed of an electric mixer. Add remaining flour slowly. (my mixer isn't strong enough for this, so I do it while kneading).
• Transfer the dough to a lightly floured surface, and knead the dough for about 10 minutes until the dough is smooth and springs back.
• Place in a greased bowl, turning to coat, and cover with parchment paper and a tea towel. Put the bowl in a warm, draft free place to rise for 2 hours. I warm up the oven for a few minutes and do my rising in there.
• Punch the dough down. You can have either 2 loaves, baked in 8-1/2 x 4 loaf pans which have been lightly greased, or 16 rolls. For the bread 'rounds' as show in the photo: form the dough into a cylinder, and cut into 1" slices. After you have divided your dough, loosely cover with parchment paper and let rise again for a further 45 minutes. Brush the tops with the beaten egg and sprinkle with sesame seeds.
• Bake at 375*. Bread will take about 35 - 40 minutes, rolls and rounds about 20.
• NOTE: This is an adapted version of Robin Hoods 'Multiseed Bread'. The original called for walnuts, a half cup each of sunflower and pumpkin seeds, and whole wheat flour.