I try to bake bread once a week, often on a Monday when I’m not in the office. There’s something really great about easing into the start of the week with a home smelling of freshly baked bread, I urge you to try it sometime, perhaps as a New Years goal? It doesn’t even have to be on a Monday! 🙂
I was all ready to go with the bread baking last week: the mixer was out, the oven was pre-heating and I started to weigh out the ingredients for my go-to marbled rye bread, when alas, I realized we didn’t have anymore yogurt!
We needed bread, and I didn’t want to run down to the store for more yoghurt. So I begrudgingly picked up my bread book, in a pouty attempt to find another loaf inspiration (yes, a somewhat first-world problem I admit).
The bread gods must have sensed my pain, though, because the book magically opened to a recipe for a multi-seeded bread. And, aside from a few seed swaps, I had everything I needed! Phew!
I don’t know if I’ve mentioned it before, but all of the breads I make can either be made in one sitting, or can be split over a few days. While I often choose to make a loaf in the morning, you can easily mix up the dough the night before and leave it in the fridge (up to 4 days) until you’re ready to bake. It’s a great way to make bread, if you’ve got commitment issues 😉
This particular loaf has all the health benefits of whole-grain rye flour, as well as enough seeds to make it taste interesting. I used a combination of pumpkin, sunflower, flax and poppy seeds. I think next time I make this I’ll try adding a few walnuts into the mix too.
And then as soon as the multi-seed bread was cool enough to slice, I slathered it with homemade peanut butter and raspberry jam, and all was right in my world again!
- 325 g (~2.5 cups) unbleached bread flour
- 45 g (~1/3 cup) rye flour
- 15 g (~2 tbsp) pumpkin seeds
- 15 g (~2 tbsp) sunflower seeds
- 15 g (~1.5 tbsp) flax seeds
- 15 g (~2 tbsp) poppy seeds
- 2 tsp coarse kosher salt
- 7 g (1¾ tsp) instant quick-rise yeast
- 30 g (1.5 tbsp) pure maple syrup
- 170 g (3/4 cup) lukewarm water
- 85 g (1/4 cup + 2 tbsp) lukewarm milk (any kind, or more water)
- Toast the seeds in a dry skillet or under the broiler, until they become fragrant. About 7 to 10 minutes.
- In the bowl of a stand mixer, combine all of the ingredients and mix with the dough hook attachment, until just combined (about 2 minutes). Stop mixing and let the dough sit for 5 minutes, to allow the flour to fully hydrate.
- On medium-low speed, knead the bread with the dough hook attachment for 3 or 4 minutes, until the dough starts to come together into a smooth ball. Add more flour, 1 tbsp at at time, only if the dough is very sticky. You want the dough to be soft and supple and slightly tacky (so the dough just sticks to your finger when you press into it).
- Transfer the dough to a floured work surface and gently knead by hand for a few minutes. Add flour, only when necessary. You should have a nice soft, smooth ball of dough at the end.
- Place the dough in a lightly-greased, clean bowl. Cover with a cotton kitchen towel and let it rise in a warm, draft-free place until the ball has doubled in size, about 30 to 45 minutes.
- Prepare a 8x4-inch loaf pan by lining it with parchment paper. Take the dough out of the bowl and pat it into a rectangle shape. At the short end, tightly roll up the dough into a log shape, pinching the seams together. Gently place the dough, seam-side down, into the parchment-lined loaf pan. Let the dough rise at room temperature, until it just starts to dome over the edge of the pan (about 30 to 45 minutes).
- About 15 minutes before you plan on baking the bread, pre-heat the oven to 350 F. Bake the bread for 40 to 45 minutes, rotating the pan halfway through the bake time. When cooked, the top should be a deep golden brown, and the bottom of the loaf should sound slightly hollow when tapped.
- Leave the bread to cool in the pan for 5 minutes, then turn out of the pan and allow to cool completely on a wire rack.
Enjoy the Multi-Seeded Bread!