
Soft Multiseed Bread
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Ingredients
¼ cup rolled oats
¼ cup super seeds (flaxseed, chia, and hulled hemp seeds)
1 ¾ cup boiling water
2 ¼ teaspoon of active yeast
3 tablespoons brown sugar or honey
4 tablespoons of salted butter at room temperature
1 teaspoon salt
3 ¼ cups of Niobrara Grain and Milling Whole Wheat Flour
½ cup sunflower seeds
1/4 cup sunflower seeds, oats, pepitas, or a combination for topping (optional)
Directions
- Combine boiling water with the oats and super seeds. Let the mixture cool down to 100-110℉.
- Combine the above mixture in a mixing bowl with yeast and brown sugar with a dough hook. Let rest for 5 minutes or until foamy.
- Add 3 cups of flour, butter, and salt to the mixture. Start mixing at a low speed to combine, slowly increasing speed, and add seeds. Add 1/8 cup of flour until it starts to pull away from the sides. Either hand knead or use the mixer to beat the dough until smooth, about 5-10 minutes.
- Let rise in a greased bowl until it doubles in size.
- Grease a 9x5 loaf pan.
- Take the dough out of the bowl and shape it into an 8x15-inch rectangle using your hands. Then rool into an 8 inch loaf. Place the loaf seam side down, cover it with a damp towel, and let it rise for about an hour.
- Preheat oven to 350℉.
- Optional- Brush with egg and top with topping.
- Bake the loaf for 30-35 minutes, covering the loaf with another loaf pan or aluminum foil to prevent the loaf from getting too dark.
- Remove from loaf pan and let cool. Store in paper bag.