Healthy, Multi-seed & Grain Bread


Here is a delicious bread that is perfect for using up those last bits of grains, seeds and nuts that are sitting on your pantry shelf; the wonderful smell of homemade bread being baked can hardly be beat. If you are lucky, one loaf could last you for all or most of a week…if you are lucky! Its rising time takes a bit longer than usual but this crunchy and chewy bread is well worth the time and effort.

¼ oz dry yeast
2 tbsp brown sugar
¼ cup warm water
1 cup whole wheat flour
1 ½ cups all-purpose flour
½ cup dark rye flour
2 tbsp vital wheat gluten
1 cup warm water, adding more as needed
½ cup mixture of seeds, grains and nuts, divided
1 egg white, beaten

DoveWare Ceramic Dutch Oven or Stew Pot

Mix the yeast, brown sugar and  warm water together in a small bowl. Let proof for 10-15 minute. Mixture should be bubbly.
In a large bowl, combine the flours and vital wheat gluten. Stir in the yeast mixture and water. The dough will be very sticky. Add the seeds, grains and nuts – reserving a few tablespoons to add to the top before baking.
Place in a well-oiled bowl and cover with a damp towel or plastic wrap. Set aside in a warm area for 10 to 12 hours. When dough has doubled in size, punch down and shape into a ball and let rise again for 30 to 40 minutes.
Place the Doveware Dutch Oven and lid into a preheated 400° F oven for twenty minutes. Gently brush the top of the dough with the beaten egg white and sprinkle with the remaining seeds or nuts. Carefully remove the heated pot from the oven and place the dough inside. Cover with lid and bake for 25 minutes. Remove lid and continue baking for an additional 10 minutes or until bread is brown and sounds hallow when tapped. Place bread on a rack to cool before slicing.


Over To You
What’s your version of Multi-grain Bread? Share and inspire us.

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