Try this Delicious Multigrain Bread recipe, or contribute your own.
- 2 tsp salt
- 2 cups whole wheat flour
- 1 tsp baking soda
- 2 tsp baking powder
- 3/4 cup buttermilk
- 2 cups kamut or spelt flour
- 1/2 cup + 2 tbsp of toasted sunflower seeds
- 1/2 cup + 1 tsp of sesame seeds
- 2 tbsp + 1 tsp of caraway seeds
- 2 tbsp + 1 tsp of flax seeds
- 1 (+ 1/2) cups milk
- 2 tbsp of honey
- 2 tbsp of extra virgin olive oil
- Carbohydrate 19.1015904995342 g
- Cholesterol 50.1933333329444 mg
- Fat 19.1666379999144 g
- Fiber 2.93153328755697 g
- Protein 4.63125583301145 g
- Saturated Fat 11.92814833328 g
- Serving Size 1 1 Serving (81g)
- Sodium 168.401616656456 mg
- Sugar 16.1700572119772 g
- Trans Fat 1.43342341666229 g
- Calories 258 calories
Step-by-step
- Turn on the oven to 350°F/180°C.
- Cover a 3.93 x 7.8 in/10 x 20 cm pan with parchment paper
- In a bowl, whisk the flours, ½ cup sunflower seeds, ½ cup sesame seeds, a Tbsp flax seeds and a Tbsp caraway seeds plus baking powder, baking soda and salt.
- Stir together milk, buttermilk, honey and oil in a large bowl until well combined. Add the flour mixture and beat until well combined.
- Transfer the dough to the pan and add the remaining seeds, pressing gently to adhere to the dough.
- Bake for 1 hour and 5 minutes, or until a toothpick comes out clean when punching the bread. Let it cool on a wire rack.
- Buon appetito!
Swapping whole wheat flour for refined white flour removes natural oils that hydrate the crumb, necessitating a proportional increase in liquid to prevent a dry loaf. Whole grains absorb moisture differently than milled starches, requiring careful attention during the mixing stage. Stale seeds lose their aromatic volatile compounds, so raw seeds toasted briefly in a dry skillet outperform pre-packaged roasted varieties in complex nutty depth.
Managing Seed Density and Crust Structure
Pressing extra seeds onto the surface prior to baking creates a crunchy exterior contrast, but loose seeds will shed easily if not firmly anchored into the wet batter. Bake this loaf at 350°F for 65 minutes until internal starches gelatinize fully. Cool the loaf completely on a wire rack to allow trapped steam to redistribute evenly through the crumb before slicing.
- Dense center? Check that chemical leaveners like baking soda and baking powder are fresh and active.
- Slices crumbling? Allow the bread to rest for at least four hours before cutting.
- Over-browning crust? Tent the pan with aluminum foil during the final twenty minutes of baking time.
