Multigrain Seeded Bread Recipes

SOFT MULTIGRAIN BREAD

Steps:

• Place cereal mix in a large heatproof bowl (you can also use the bowl of your stand mixer). Pour boiling water on top. Let the mixture cool until a digital thermometer reads about 110°F (43°C). This usually takes 20 minutes. Pay attention to the temperature because if it's too hot, it will kill the yeast. If it became too cool, however, it's not a problem- the dough may just take a few extra minutes to rise.
• Whisk the yeast, sugar, and all of the warm water/cereal mixture in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5-10 minutes or until foamy and bubbly on the surface.
• Add the butter, salt, and 1 cup (about 130g) flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add another cup of flour. Beat on medium speed until relatively incorporated (there may still be chunks of butter). Add all of the remaining flour and the seeds/nuts (if using), then beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If it seems too sticky, add more flour, 1 Tablespoon at a time until it begins to pull away from the sides of the bowl. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
• Keep the dough in the mixer (and switch to the dough hook if you used the paddle) and beat for an additional 2 minutes OR knead by hand on a lightly floured surface for 2 minutes. Dough is soft, yet heavy.
• Lightly grease a large bowl with olive oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
• Grease a 9×5 inch loaf pan.
• When the dough is ready, punch it down to release the air. Lightly flour a work surface, your hands, and a rolling pin. Roll the dough out into a large rectangle, about 8×15 inches. It does not have to be perfect- in fact, it will probably be rounded on the edges. That's ok! Roll it up into an 8 inch log and place in the prepared loaf pan.
• Cover shaped loaf with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until it's about 1-2 inches above the top of the loaf pan, about 1 hour. (See photo above for a visual.)
• Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the bread towards the bottom of the oven so the top doesn't burn.)
• Bake for 35-40 minutes- if you notice the top browning too quickly during bake time, loosely tent the pan with aluminum foil. How to test for doneness- give the loaf a light tap. If it sounds hollow, it's done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C).
• Remove from the oven and allow bread to cool for a few minutes before slicing and serving. Feel free to let it cool completely before slicing, too.
• Cover leftover bread tightly and store at room temperature for 2-3 days or in the refrigerator for up to 10 days.

SEEDED MULTIGRAIN SOURDOUGH BREAD

Steps:

• In a medium mixing bowl add the cereal, rolled oats, quinoa, flax seeds, sunflower seeds and water. Set aside.
• Mix the Dough: In the evening, whisk the starter, water and maple syrup together in a large bowl with a fork. Add the flours and salt. First, mix with a fork, the dough will be shaggy. Then mix by hand, mixing, folding and pushing the dough until the flour is fully incorporated and no dry bits are present. It will seem dry at first, but the more you work the dough, the more hydrated it will become. The dough will feel stiff and it will stick to your fingers as you go. Do this for about 3-4 minutes. Use the fork to scrape off the dough on your fingers as much as you can. Cover bowl with a damp tea towel. Set a timer for for 30 minutes and allow the dough to rest for 30 minutes. Now is a good time to feed/refresh your starter.
• Incorporate the Soaker: After the dough has rested, mix in the soaker. To do this, dump the soaker on top of the dough and begin kneading and folding the dough over and on top of itself, incorporating the ingredients of the soaker. Do this for about 1-2 minutes or until the soaker is evenly distributed in the dough. It will seem like a lot of added bits, but as you work the dough and as the dough develops through fermentation, the soaker will incorporate. The dough will be stiff, wet and sticky. If adjusting water or flour, now is the time to assess the dough and adjust as needed. Set a timer for 30 minutes and allow the dough to rest for 30 minutes.
• Fold the Dough: After the dough has rested, fold the dough. To do this, grab a portion of the dough while it remains in the bowl, stretch it up and fold it over, pressing your fingertips into the center of the dough. You'll notice the dough is less stiff and more workable at this point. Repeat, until you've worked your way around the dough. This is the first fold, and you can stop here and begin bulk fermentation, but If time permits, and optimally, you'll want to repeat this fold two more times as it improves the final dough's structure and crumb. Allow for about 30-45 minutes each between folds.
• Bulk (fermentation) Rise: After the last fold, cover the bowl with a damp towel and allow to rise overnight at room temperature. This will take about 8-10 hours at 70F (21C), but in a cooler kitchen the dough can take up to 12-14 hours to rise - this is the norm in my chilly kitchen. The dough is ready when it no longer looks dense, is jiggly when the bowl is shaken, and has about doubled in size.
• Shape the Dough: In the morning, and with damp fingertips, coax the dough into a floured work-surface. If making two boules (1 pound / 453 grams - each), moisten the cutting end of the bench scraper and cut the dough in half. For one or two boules, with moist fingers, take a portion of the dough, gently stretch it towards you and fold it over towards the center and pressing it down gently. Repeat this process until you work the dough all the way around. Using a bench scraper flip the dough over and let rest for 10 minutes. Meanwhile, line an 8-inch (20cm) bowl with a towel or lightly flour a banneton (or two as needed). Scrape any excess flour away on your work-surface using the bench scraper and using a spray bottle with water, lightly sprits the surface of the work-surface. This will help the dough grip the surface and help create a taught dough. With lightly floured hands and using the bench scraper again as needed to help move the dough (the dough is sticky), cup your left hand around the dough and pull the dough toward you in a circular motion with the bench scraper in the right hand, to tighten its shape and create a taught skin. Use the bench scraper as needed to work the dough as this dough is sticky. Re-flour your hands as needed.Once the surface is taut, give it a good dusting of flour and smooth it over the top. With one swift move, use the bench scraper to scoop the dough up and, place the dough into the bowl/banneton, bottom side up. Sprinkle the bottom of the dough with a dusting of flour.
• Second (proof) Rise: Cover the bowl with a damp tea towel and let rest for 30 minutes to 45 minutes. The dough is ready when it looks puffy and has risen slightly but has not yet doubled in size. Preheat the oven to 500F (260C). Arrange a rack in the center of the oven, and another just below it. Place a sheet pan on the bottom rack (see UPDATE just below). Cut a sheet of parchment paper to fit the size of your lidded baking vessel leaving enough excess around the sides to transfer the bread to the pot. UPDATE: Burnt Sourdough Bottom: After testing various methods to remedy the too dark bottom problem, as commenters have mentioned on this sourdough recipe (and on other non V&B recipes - this is not uncommon in the sourdough world), I've finally found the simplest solution ever (duh!). Simply place a sheet pan on the oven rack under the rack your baking vessel is setting on. This protects the bottom of the vessel from the most intense heat of the oven.
• Score: To turn the dough out of the bowl/banneton, place the parchment over the dough and invert the bowl to release. Using the tip of a lame or a razor blade, score the dough about 1/2" (8mm) deep and about 2-3" (5-7cm) long on the top or any way you like. Use the parchment to transfer the dough to the baking pot.
• Bake: Place your lidded vessel on the center rack and reduce heat to 450F (232C). Bake, lidded, for 20 minutes. Remove the lid and continue to bake for 30 -35 minutes, for one, 2 lb boule. If baking two, 1 lb boules, continue to bake lid off for 15-20 minutes. To check if the bread is ready, check the internal temperature of the loaf. It should read between 190F-205F when done. When finished, transfer to a wire rack. Cool for 1 hour before slicing. Sourdough is best consumed on the same day it's baked, but it lasts for 3-4 days stored at room temperature. Store at room temperature cut sides down.This bread freezes beautifully. Store baked bread in a freezer bag either whole or sliced for up to two weeks. Thaw at room temperature. This bread can go from freezer to toaster to make the most delicious toast!

MULTIGRAIN AND SEED BREAD

Steps:

• In a saucepan heat enough water to cover the seeds, to a boil. Pour over seeds and let sit in the refrigerator overnight.
• Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl. Add all other ingredients, starting with the bread flour, then everything else on top. Mix with dough hook on low. Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
• Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
• Punch down dough and let relax for 10 to 15 minutes. Divide it into two pieces. Form pieces into loaf shapes. Place in loaf pans. Allow to rise for another 45 minutes to 1 hour.
• Eggwash each loaf and with a sharp knife score top. Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.
• In a large saute pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar.

MULTIGRAIN BREAD

Steps:

• Soak 1/3 cup bulgur in 1/2 cup warm water for 20 minutes; set aside. Sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1 1/2 cups water and 3 tablespoons honey. Whisk flour with salt; add 3 cups to yeast. Mix on low speed until smooth. Mix in soaked bulgur, 1/2 cup rolled oats, 1/4 cup flaxseeds, and 1/4 cup raw sunflower seeds. Add remaining 4 cups flour, 1 cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
• Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
• Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough; divide in half.
• Shape 1 dough half into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Preheat oven to 450 degrees. Drape loaves with plastic. Let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.

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.