May 16, 2013

Multigrain Bread with Sunflower and Flax Seeds | Naked Bread

Multigrain Bread with Sunflower and Flax Seeds | Naked Bread

This Multigrain bread with sunflower seeds and flax seeds (and whole grains) is densely packed with seedy goodness. I recently read on the Interwebs that both flax seeds and sunflower seeds are super foods (and if you read it on the Internet, it has to be true!).

Multigrain Bread with Sunflower and Flax Seeds | Naked Bread

If you toast your sunflower seeds in a hot dry skillet, you will get an amazing flavor from them. Just be sure to watch them or they will burn very quickly. Trust me. I speak from experience.

This bread is great as a sandwich bread. You can slice it very thinly and it holds up very well. I used it to make one of my guilty pleasures, a tuna and egg salad sandwich. If you have not tried this combination, do not turn up your nose. It's great.

Pedestrian? Bourgeois? Try it in the privacy of your home. No one has to know.

Multigrain Bread with Sunflower and Flax Seeds | Naked Bread

Naked bread you say?

This bread was meant to be covered in lovely seeds and oats. The post from which this recipe was inspired has a gorgeous photograph of such a loaf (posted at the beginning of the recipe below).  Here's what happened to my topping when I de-panned the bread.

Multigrain Bread with Sunflower and Flax Seeds | Naked Bread

I need to work on this.

Multigrain Bread

Adapted from Pastry Affair

Ingredients

9 1/2 ounces (2 C) bread flour
6 ounces (1 1/2 C) whole wheat flour
1 C old fashioned oats
1/2 C sunflower seeds, toasted
2 T flax seeds
1 1/2 tsp active dry yeast
1 1/2 tsp salt
12 ounces of lukewarm water
Sunflower seeds, flax seeds, and rolled oats for coating the top of the bread. (Good luck.. try an egg wash to help the toppings stick... I didn't. Obviously.)

Instructions


  1. In the bowl of a stand mixer, whisk the dry ingredients together (except the toppings). 
  2. Mix in the water with a dough whisk or large spoon until all of the ingredients form a shaggy ball. 
  3. Knead the dough with the dough hook for about 7 minutes. If kneading by hand, knead for 10 minutes. 
  4. Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let it rise for about 2 to three hours, until doubled. 
  5. Deflate the dough and let it sit, covered, for 10 minutes. 
  6. Press the dough into a 9 inch square and roll it into a tight log and place it into an oiled 9 inch by 5 inch loaf pan. 
  7. Brush the loaf with and egg or egg white wash and sprinkle the loaf with the toppings. 
  8. Cover the loaf with plastic wrap and let it rise for 30 to 60 minutes, until doubled. Meanwhile, preheat the oven to 375 degrees F (190 degrees C)
  9. Bake for 40 to 50 minutes, until lightly browned and the interior reaches 195 degrees F. 
  10. De-pan and cool on a cooling rack for at least an hour. 
  11. Make yourself an egg and tuna sandwich. Yeah-ah. 

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10 comments:

  1. This is the type of bread I make for myself and freeze. It looks so good Karen! And that sandwich, so perfect for it. Btw, the turning out of the bread always leaves a trail of topping on the counter!

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    1. Thanks Paula! I like to slice it and freeze it too.

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  2. Looks fab. You timed your post perfectly too - I was just looking for a multigrain bread recipe to try. Can't wait to give it a go.

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    1. Love good timing! Hope you enjoy it!

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  3. Love this crumb! I have the best luck with the egg white wash but there's no getting around some falling off. One other thing helps me and that is not sprinkling toppings but roll the shaped loaf across it on the counter.

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    Replies
    1. Thanks Tanna! I definitely need help and these are great tips.

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  4. That looks really good, I love seeded breads! (Must admit I'm not convinced about the sandwich combo though!)

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    Replies
    1. Lol. That's okay. It's an acquired taste =)

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  5. Thanks so much for your all of you delicious recipes Karen. My only trouble with this bread was that it the dough was really wet. I weighed the water which I think is correct. In order to correct the problem I had to add a decent amount more of flour. Any suggestions? Thanks again

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    Replies
    1. Weighing the water is correct, but the weather and the type of flour will sometimes make the dough to wet or too dry. If it's humid or raining for example. With bread, you have to go with your instincts. Hope it was still tasty!

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