Hearty Multigrain Seeded Bread

american_region caribbean bread side main drink sweet savory umami hard fast

Prep

28 min

Cook

89 min

Total

117 min

Ingredients (14)

1 cup warm water g

¼ cup white sugar g

1 (.25 ounce) package active dry yeast g

2 cups bread flour g

1 cup whole wheat flour g

¼ cup coconut oil g

1 teaspoon salt g

1 tablespoon chia seeds g

1 tablespoon wheat germ g

1 tablespoon flax seeds g

1 tablespoon millet g

2 tablespoons hulled hemp seeds, divided g

2 tablespoons salted roasted sunflower seeds, divided g

2 tablespoons old-fashioned oats, divided g

Nutrition

kcal

fat

carbs

protein

Instructions

Mix together warm water and sugar in a small 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 loaf pan. Lightly press remaining 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats onto the top of loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.

Preheat the 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.