Description
This is a very nice, light textured multigrain bread that uses many different grains and seeds and very easy to make if you have a food processor. I used my Ninja® with the plastic blade attachment.
Ingredients
- 1 cup warm water
- ¼ cup white sugar
- 1 (.25 ounce) package active dry yeast
- 2 cups bread flour
- 1 cup whole wheat flour
- ¼ cup coconut oil
- 1 teaspoon salt
- 1 tablespoon chia seeds
- 1 tablespoon wheat germ
- 1 tablespoon flax seeds
- 1 tablespoon millet
- 2 tablespoons hulled hemp seeds, divided
- 2 tablespoons salted roasted sunflower seeds, divided
- 2 tablespoons old-fashioned oats, divided
Instructions
- Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form
- about 5 minutes.
- Combine bread flour
- whole wheat flour
- coconut oil
- and salt in a food processor; pulse 4 times. Add chia seeds
- wheat germ
- flax seeds
- millet
- 1 tablespoon hemp seeds
- 1 tablespoon sunflower seeds
- and 1 tablespoon oats; pulse until incorporated.
- Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms
- about 1 minute.
- Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size
- about 1 hour.
- Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds
- sunflower seeds
- and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until cooked through and crust is lightly browned
- about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 2 hrs 30 mins
Servings: 12