Seeded Multigrain Loaf
In short: A soft sandwich loaf with whole wheat flour, rolled oats and mixed seeds, kneaded by hand or machine. Nutty and good toasted. It takes about 1 h 8 min in total and makes 12 servings.
- Prep
- 30 min
- Cook
- 38 min
- Resting
- 1 h 45 min
- Total
- 1 h 8 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 165 kcal
A multigrain loaf is a good everyday bread for people who like some texture. Whole wheat flour, rolled oats and a handful of seeds go into the dough, and more oats and seeds coat the crust for crunch. A spoonful of maple syrup softens the flavor, and the bread slices well for sandwiches. It toasts beautifully, and the seeds give it a nutty taste.
Instructions
- Mix the flours, oats, seeds, yeast and salt in a large bowl. Add the maple syrup, oil and warm water and stir to a rough dough.
- Knead for 8 to 10 minutes by machine, or 12 minutes by hand, until the dough is elastic. It will feel a little sticky because the oats and seeds absorb water, so resist adding much more flour.
- Shape the dough into a ball, place it in an oiled bowl, cover and let rise for 1 hour, until doubled.
- Grease a 23 x 13 cm (9 x 5 inch) loaf pan. Shape the dough into a tight oblong loaf and set it seam-side down in the pan.
- Brush the top with water and press on the extra oats and seeds. Cover and let rise for 45 minutes, until the dough crowns about 2.5 cm (1 inch) above the rim.
- Heat the oven to 190°C (375°F) for the last 20 minutes of rising. Bake for 35 to 40 minutes, until deep golden and hollow-sounding when tapped. Cover loosely with foil if the top browns too fast.
- Turn the loaf out and cool on a rack for at least 1 hour before slicing.
Tips
- For a softer crumb, soak the oats and seeds in 100 ml (1/3 cup) of the hot water for 20 minutes before mixing, then add only the remaining 230 ml of water to the dough.
- Toast the seeds in a dry pan for 3 minutes first to deepen their flavor.
Questions and answers
What seeds can I use in multigrain bread?
Use any mix you like, such as sunflower, pumpkin, flax, sesame, poppy or chia. Keep the total at about 50 g (1/3 cup) so the dough still rises well.
Is multigrain bread the same as whole wheat bread?
No. Multigrain only means that more than one grain is used, and it can be made with white flour. This loaf also contains whole wheat flour, so it has more fiber.
How do I store a seeded loaf?
Keep it in a bread bag at room temperature for up to 4 days, or slice and freeze it for up to 3 months. Toast the slices straight from the freezer.
How long does it take to make Seeded Multigrain Loaf?
About 1 h 8 min in total: 30 min of preparation and 38 min of cooking.
How many calories are in Seeded Multigrain Loaf?
About 165 kcal per serving, with 5 g of protein, 26 g of carbohydrates and 4 g of fat. These values are estimates.
Nutrition per serving
| Calories | 165 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 26 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 260 mg |
Estimated values, calculated from the ingredients.
