Multi-Grain Bread

 

Years ago I developed a muesli recipe for my family using whole grains, nuts and seeds. My goal was to make a cereal that could be served hot or cold with no added sugar and plenty of healthy fiber. The recipe below is my muesli cereal recipe, transformed into a delicious loaf of bread. So if you prefer a healthy, high fiber toast in the morning, this is the bread for you.

 

Ingredients:
 

2 ¼ teaspoons dry yeast or 1 packet yeast

¼ cup warm water

1 ¼ cups warm water or milk

2 tablespoons of melted, organic lard or coconut oil

2 tablespoons molasses

2 tablespoons sugar or honey

1 ¾ teaspoons salt

1 cup whole wheat flour

2 cups unbleached white flour

¼ cup sunflower seed kernels, coarsely chopped

¼ cup pumpkin seed kernels, coarsely chopped

2 tablespoons oat bran

2 tablespoons ground flax seed

½ cup quick cooking oatmeal

1 egg, beaten

2 teaspoons toasted sesame seeds

 

To toast seeds:

Place sesame seeds in a skillet. On medium heat, toast seeds stirring constantly until lightly browned. Set aside to cool.

In a small bowl, combine yeast and water, stirring to blend. Set aside to proof for 10 minutes.

 

Using a bread machine:

Pour milk or water into bread pan. Add molasses and melted fat. Add dry ingredients, yeast mixture, sunflower and pumpkin seeds, bran, flax seed, and oatmeal. Set machine to dough cycle. The bread will complete its first rise in the bread machine. Do not attempt to bake this bread in the machine unless you cut the recipe in half.

 

When dough cycle is complete, remove dough from the base to a lightly floured board. Knead until the dough is smooth on the bottom. Shape to prepare for second rising.

 

Hand mixing:

After proofing yeast, combine all dry ingredients, seeds and grains (except the sesame seeds) in a large bowl. Add yeast mixture, water or milk, melted fat, and molasses and mix to form soft dough. Knead dough until smooth and elastic. Rinse out mixing bowl, coat with oil or shortening. Put in dough and turn once to coat the top of the dough with the oil. Cover with wax paper and drape with a clean dishcloth. Place in a warm, draft free location and let double in size.

 

Shaping the dough:
 

Loaf:

Grease one or two loaf pans. Punch down dough and reshape by kneading. This will make one large loaf so if the dough exceeds half the depth of the pan, you will need two loaf pans. Brush the top of the loaf with the beaten egg and sprinkle toasted sesame seeds on top of loaf. Place in a warm, draft free location and let double in size. Bake at 375 degrees for 25-30 minutes. If your oven browns the top of the bread too fast, drape an aluminum foil tent on top of bread and remove during the last 5 minutes.

 

If you are feeling creative, divide dough into three equal pieces and braid the bread, tucking the ends under. Brush with a beaten egg and top with sesame seeds. Place on a greased baking sheet to rise. Bake as above.

 

Buns:

Divide dough into 10 equal pieces. Shape into hamburger buns or elongated sandwich buns or hot dog buns. Brush with the beaten egg and top with sesame seeds. Place on greased baking sheet and let rise until double. Bake at 375 degrees for 10-12 minutes.

 

Rolls:

Divide dough into 12 equal pieces and shape into small dinner rolls. Place on greased baking sheet, brush with the beaten egg and top with sesame seeds. Let rise until double. If you prefer softer rolls arrange on baking sheet so sides are touching. Bake at 375 degrees for 10-12 minutes or until lightly brown.

 

Recipe

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