Hearty Multigrain Seeded Bread recipe
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Ingredients
- 1 cup warm water ¼ cup white sugar 1 (.25 ounce) package active dry yeast 2 cups bread flour 1 cup whole wheat flour ¼ cup coconut oil 1 teaspoon salt 1 tablespoon chia seeds 1 tablespoon wheat germ 1 tablespoon flax seeds 1 tablespoon millet 2 tablespoons hulled hemp seeds, divided 2 tablespoons salted roasted sunflower seeds, divided 2 tablespoons old-fashioned oats, divided
Nutrition Info
- 124 caloriescarbohydrate: 14.4 gcholesterol: : -fat: 6.9 gfiber: 2.4 gprotein: 3.1 gsaturatedFat: 4.1 gservingSize: -sodium: 195.6 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Hearty Multigrain Seeded Bread
Directions
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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.