Multigrain Seed Bread
- Total Time
- About 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups water at room temperature
- 16/10-ounce cake fresh yeast or 1 tablespoon granular yeast
- ½cup sourdough (see recipe)
- 1tablespoon salt
- ⅓cup mild honey
- ¼cup sunflower seeds
- ¼cup, plus 1 tablespoon, sesame seeds
- 3tablespoons flax seed
- 4⅓cups whole-wheat bread flour, plus flour to sprinkle surface
- Corn oil for bread pans
Nutritional analysis per serving (12 servings)
374 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 84 grams carbohydrates; 2 grams dietary fiber; 80 grams sugars; 3 grams protein; 334 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the water in a large mixing bowl, crumble in the yeast (if using dry yeast, let dissolve), then stir in the sourdough, salt, honey, seeds and flour.
- Step 2
Stir the dough until it is elastic and cohesive but still very wet and sticky, about 15 minutes by hand or 10 minutes with the paddle attachment of a heavy-duty electric mixer set at medium speed. Sprinkle the surface of the dough with flour, cover the bowl with plastic wrap and allow to rest in a warm place for one hour.
- Step 3
Oil a pair of metal loaf pans, 2½ by 4 by 8 inches. Stir down the dough and divide it between them, cover with plastic wrap and let rise only until one-and-a-half times the original height, about 45 minutes. The dough will not fill the pans completely.
- Step 4
Heat the oven to 450 degrees and make the loaves for 20 minutes. Reduce the heat to 375 and bake 20 to 30 minutes more, or until the loaves sound hollow when tapped on the bottom. Remove the loaves from the pans and cool on their sides on wire racks.
Private Notes
Comments
FYI, honey is not vegan, so this is not a vegan recipe.
How is honey itself not vegan ?
I'm not vegan. Strict vegans won't eat honey because bees are exploited to produce it.
This looks like a very decent recipe. Having made lots of breads like this I would suggest scoring the top right before baking to allow expansion starting it in a 450-500 degree pre-heated Dutch oven to keep moisture inside and then removing the lid and turning the heat down after about 20 minutes to get a good crust. Bake until it is 195 to 200° inside using a thermometer. (THE TRICK) let cool to set dough before slicing. Should be great!
Two vegan options are maple syrup or agave nectar.
The recipe says to ‘Stir the dough until it is elastic and cohesive’ - does this mean knead if doing by hand and not in a mixer?