When you make this bread you will definitely think about never buying from a bakery again. It’s so delicious and packed with all the goodness that a good loaf of bread should have. It’s too easy to make, especially if you have a mixer with a dough hook.
You can prepare it the day before and keep it in the fridge for up to 2 hours before baking. Just make sure it’s at room temperature before putting it in the oven. You’ll love it.
Easy (and divine!) multiseed bread
When you make this bread you will definitely think about never buying from a bakery again. It's so delicious and packed with all the goodness that a good loaf of bread should have. It's too easy to make, especially if you have a mixer with a dough hook.
Ingredients
- 60 grams walnuts roughly chopped
- 400 grams bread strong flour
- 200 grams wholemeal flour
- 8 grams 2 tsp dry yeast
- 1 ½ tsp salt
- 25 grams sunflower seeds
- 25 grams pumpkin seeds plus ½ cup extra for coating
- 20 grams sesame seeds
- 20 grams chia seeds
- 500 ml 2 cups lukewarm water
- 25 grams honey
- 40 grams carob molasses or more honey
- 15 ml 1 Tbsp olive oil plus extra for the bowl
Instructions
- Soak the half a cup of pumpkin seeds (for the coating) in water. Set aside until needed.
- In a large bowl, combine the bread flour, whole wheat flour, salt, all the seeds and coarsely chopped walnuts. Mix. Add the yeast and mix again.
- Use a spoon to make a dent in the middle of the mixture. Pour in the water, honey, carob molasses and olive oil and mix with a wooden spoon. Continue kneading with your hands until you have a soft dough. Alternatively, you can make the dough very easily in a mixer with a dough hook.
- Lightly grease a bowl and add the dough. Cover the bowl with plastic wrap and allow the dough to rise for 2 hours. At this stage you can put the dough in the fridge and continue the next day. Just make sure the dough comes to room temperature before proceeding.
- Shape the dough into a thick log. Place non-stick paper in a loaf baking pan about 12 x 22cm in size. Drain the pumpkin seeds and cover the surface of the dough. Transfer it to your baking pan and cover it with a towel. Let it rise for another 30 minutes. At this point, preheat the oven to 180˚ C, fan.
- Bake for 50-60 minutes. If you see that the surface is burning in places, cover lightly with aluminium foil. When cooked, carefully remove the loaf from the baking pan and place it on a rack to cool completely. Do not slice it hot as the bread will continue to bake while it cools.
