Multigrain Bread

Annalise, Completely Delicious

I have jumped on the whole grain train. Baking traditional white bread just doesn’t cut it for me anymore. I’ve made so many variations of this bread over the last several months, but this one is my favorite. It’s rustic enough to be sliced and served alongside soup, but light enough that it makes a great bookend for any sandwich.

Check to see if your grocery store has a bulk section. That’s where I like to buy ingredients like seeds and unusual grains. I’m able to buy as much or as little as I like, which saves me from buying a large bag of an ingredient I don’t use that often.

Multigrain Bread
By Annalise
Makes 1 loaf

Ingredients:breadsmall

1 1/2 cup water
1/3 cup unsalted butter
1/4 cup honey
3 cups whole wheat flour
1/2 cup rye flour
2 teaspoons salt
1 package (2 1/4 teaspoons) active-dry yeast
1/4 cup old-fashioned rolled oats
1/4 cup flax seeds
2 tablespoons sunflower seeds
1 large egg + 1 tablespoon water, for egg wash
Additional sunflower seeds and rolled oats, for sprinkling

Directions:

In a small saucepan, heat the water, butter and honey over low heat until butter is melted. Let cool for 5 minutes, or until 120-130°F.

In bowl of stand mixer fitted with dough hook, combine 1 1/2 cups of whole wheat flour with rye flour, salt and yeast. Add water mixture and mix until incorporated. Stir in rolled oats, flax seeds and sunflower seeds.

With mixer on medium low speed, add remaining whole wheat flour 1/4 cup at a time until dough clears bowl but is still slightly sticky to the touch. Knead with mixer until smooth and elastic, about 5-7 minutes.

Place dough in buttered bowl and cover with plastic wrap. Let rise in warm place until doubled, about 1 hour.

Gently punch down dough and knead by hand few times. Roll dough into rectangle approximately 8 inches wide. Tightly roll dough into an 8-inch log and place, seam side down, in a buttered 9×5-inch loaf pan. Cover loosely with plastic wrap and let rise until doubled, about 30 minutes.

Preheat oven to 375°F. Brush loaf with egg wash and sprinkle with rolled oats and sunflower seeds. Bake until golden brown, about 30-40 minutes. Let cool in pan for 5 minutes, then turn out onto cooling rack to cool completely.

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