seeded bread

A simple multigrain bread recipe for beginners - A whole wheat and spelt bread recipe topped with seeds, using a simple process that&#039;s perfect for beginner bread makers!

Simple Multigrain Bread (for beginners)

whole wheat flour

wholemeal flour * (Spelt)

fresh yeast (you can also use dry yeast)

tsp salt (10 grams)

1.5 tBsp mixed spices of choices (like coriander seeds, caraway seeds)

340 ml lukewarm water

Soak the seeds in 1 cup of water. This step is necessary so that they don’t burn while baking the bread.

Mix the whole wheat flour and the spelt flour in a large bowl. Add the spices and salt and incorporate them well. 

In a small bowl, dissolve the yeast in lukewarm water. If it&#039;s too hot then it can kill the yeast, so it&#039;s best to stick to lukewarm water (around 110ºF/43ºC). This usually takes a few minutes.

Add the yeast mixture into the flour bowl and mix until you obtain a sticky dough. (If you want to add some natural sweetener then add that at this point).

Knead the dough for about 10-15 minutes until it becomes uniform, soft and elastic. This can also be done in a stand mixer for between 8-10 minutes.

Roll the dough into a ball, wet it with some olive oil, and place it in a lightly oiled bowl. Cover the bowl with a damp tea towel and set aside for 1 hour so the dough can rise to around double its size.

Remove the dough from the bowl, knocking out some air while you shape the dough into a &#039;loaf&#039; shape that is slightly thinner than the width of your loaf tin (see video). The same goes for individual loaves - simply divide your dough evenly and shape accordingly.Note* If you want to add any seeds/additives into your bread, then you&#039;d add them at this point, just after the first proving.

Prepare your bread loaf tin and grease it or line it with baking paper or a bread tin liner. I use a paper liner, which I lightly flour.

Place the shaped dough inside the tin. Then drain the presoaked seeds from any excess water and place them on top of the dough. 

Let the bread proof for another 45 minutes, covered with a damp tea towel. It should double in size, but make sure to not overprove as this can lead to deflated bread with a coarse texture.

In the meantime, preheat the oven to 480ºF/250ºC. First place 2 baking trays as follows:-One tray in the middle of the oven – this is where the bread loaf tin goes-One tray in the bottom of the oven – this is where a bit of hot water goes just before baking the bread. The water helps keep the environment moist and will create a nice crispy crust for the loaf. 

When you are ready to bake, carefully pour a cup of water into the bottom tray (it will be hot so can steam immediately). Then place the bread on the middle shelf. 

Bake time will be between 15-20 minutes. If you want to be double sure that it has baked all the way through then you can use a thermometer and check for a temperature between 190-200ºF/~90ºC (although, I&#039;ve never found this necessary)

Once baked, set aside to cool down before you cut the bread. Storage:If the bread is not sliced yet, you can keep it unwrapped at room temperature. This way it will retain its freshness. Once sliced, keep well wrapped with a tea towel or foil at room temperature for 2-3 days. Alternatively, you can keep it in a bread box as those are meant to trap the moisture inside, so the bread doesn&#039;t dry out. To keep longer, freeze for up to 3 months. You can freeze the bread cut into slices, that way it&#039;s easy to take out and unfreeze as many as need. Remember, even if your bread has gone a bit stale then you can still use it for various things including croutons and bread pudding.

https://content.jwplatform.com/videos/a70oFDRd.mp4

This is a simple recipe for multigrain bread. It’s a simple process to make a whole wheat and spelt bread topped with seeds, perfect for beginner bread makers!

Simple Homemade Multigrain Bread Recipe

This Sprouted Grain Sourdough is healthy, delicious, and will seriously up your sandwich game.

Sprouted Grain Sourdough

250 g Bread Flour (2 cups)

250 g Sprouted Grain Flour (2 cups)

Grains

milk

g fed (active) starter (3/4 cup)

g course salt (1 Tbsp)

This sourdough sesame seed bread has a beautiful crumb with black sesame/flax seeds on the inside and a tasty crust with white seeds on top.

Sourdough sesame seed bread

sourdough starter (100% hydration)

water

wheat flour

wheat flour (bread flour) (12.5% protein cont.)

80 gram Levain (100% hydration)

Water

Salt

20+20 gram Black sesame seed (Flax seed)

tbsp White sesame seed (for topping)

Mix sourdough starter with flour and water. Let it ferment for 4-7 hours at room temperature.The levain shall at least double in volume.

Levain

Mix all ingredients except black and white sesame seeds. Let the dough rest for 15 minutes.

Divide the dough into two equal parts. Let the dough rest fro 15 minutes.

Add 20 gram black sesame seed to one dough and stretch and fold repeatedly until all seeds are incorporated.

Repeat the stretch and fold for the dough without seeds.

Perform three additional stretch and folds for both doughs, spaced out by 30 minutes.

Let the dough ferment untouched for 4-5 hours, or until it has increased about 50-70% in volume.

Dump out each dough on a lightly floured surface and stretch them out to a square, about 8&quot;x8&quot;/20x20 cm in size.

Sprinkle the remaining black sesame seeds on the dough square without seeds.

Take the dough square with incorporated seeds, and place it on top of the other square (with seeds sprinkled on top).

Fold two sides of the combined square against each other and roll up the dough along the long side into a batard.

Add white sesame seeds on top of the batard and place the loaf into a banneton.

Let the dough rise for one hour at room temperature, or six hours in the refrigerator. Perform a finger poke test to see it is ready.

Preheat the oven to 480°F/250°C together with a combo cooker or dutch oven.

Slice the dough in your preferred way and place it into the cooker. Place the cooker into the oven and bake for 45 minutes. Remove the lid of the cooker after 15 minutes and lower the temperature to 430°F/220°C.

Small batch multi-seeded whole wheat sourdough bread is airy and chewy, is loaded with seeds inside, and has a signature crispy crust coated in more seeds. 

Seeded Whole Wheat Sourdough Bread (Small Batch)

sourdough starter

all-purpose flour (1 + 2/3 cups)

whole wheat flour (1 + 2/3 cups)

salt

flax seeds

poppy seeds

pumpkin seeds

sunflower seeds

white sesame seeds

black sesame seeds

If your sourdough starter is not ready to go, and is stored in the fridge, take it out and feed it 12 hours in advance. Discard half of the old starter and add 50 grams all-purpose flour and 50 grams water. Let it rise for 6 hours or until doubled in size.

Take out a spoonful of new starter and drop it into a glass of room-temperature water. If it floats, the starter is ready. If it sinks, you either need to let the starter sit longer to develop more bubbles, or feed it again and let it sit until it passes the float test (usually 6–12 hours).

Prepare the Starter (6 hours rise time):

In a large mixing bowl, add sourdough starter, all-purpose flour, whole wheat flour, and water, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for 30 minutes. The resting period not only promotes yeast growth known as bulk fermentation, but it also allows the dough to start building gluten strength naturally without kneading.

Add salt and fold into the dough for a few seconds to combine. Salt slows down yeast growth in the fermentation process, so it is recommended to incorporate it after allowing the dough to rest for 30 minutes first. 

Prepare the Dough:

To knead the dough by hand

Transfer the dough onto a clean and dry surface. Push the dough down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion for 5 minutes by pushing the dough down and outward, and then folding over towards you. You can also pick up the dough and slap it down onto the counter and fold over towards you. (A kneading technique known as slap and fold). Cover the dough with a large bowl upside down on top and let it rest for 5 minutes. Resting allows gluten in dough to relax and further strengthen gluten more efficiently. Knead the dough for another 5 minutes until the ball of dough is smooth and supple. A well-kneaded dough is smooth and can hold its shape. Also, when you give the dough a firm poke with your finger, the indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few minutes. Cover and let the dough rest in a large bowl for 2.5 hours, or until it almost doubles in size.

To stretch and fold the dough

Apply some water on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Wet hands makes it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes. Stretch and fold the dough again, cover, and let dough rest for another 30 minutes. Repeat this step one final time -- stretch and fold the dough, cover, and let it rest until it almost doubles in size, up to 90 minutes. 

Develop the Gluten in the Dough:

Mix the seeds together in a shallow bowl and whisk to combine. Add half of the seeds into the dough by flattening and folding the mixed seeds into the dough. Repeat until seeds are evenly distributed into the dough. 

Transfer dough to a floured surface and sprinkle dough with a little flour. Shape the dough into a tight ball by folding the edges over to the centre. Stretch the dough a little and fold all four sides to the centre like wrapping a present. Turn the dough over and use your bench scraper to push the dough back and forth to create a tight ball. Repeat this motion until the surface of the dough appears tight.

Dampen the surface of the dough by lightly pressing the dough on a clean damp dish cloth first and then dip it into the remaining mixed seeds in the shallow bowl. Swirl the dough to cover it evenly with seeds.

Add Seeds and Shape the Dough:

Line a medium-sized bowl (approximately 7x7-inches in diameter) with a clean dishcloth. Generously flour the dishcloth so that the dough doesn't stick to the dishcloth. Place the ball of dough, with the seeded side down into the lined bowl. Cover the bowl with a lid or another towel so that the dough won’t lose moisture and dry out.

Let the dough rest it at room temperature for approximately 3 to 3.5 hours (OR transfer the bowl into the refrigerator and let the dough rest overnight for 8 to 12 hrs).

Proof the Dough:

Remove the bowl from the refrigerator and place it upside down onto the centre of a 9x9-inch piece of parchment paper.

Because the dough is covered with seeds on top, score the dough by gently snipping with scissors. Do not make deep cuts more than 1/2-inch deep. 

Place the dough together with parchment paper back into the same bowl and cover with a towel until the oven is preheated. Staying in the bowl before baking with help the dough keep its shape.

Score the Dough:

Place a 4-quart Dutch oven with lid (or a medium oven-safe cooking pot (9x9-inches) with a metal lid) into the oven and preheat to 450° F. Dutch ovens are great for baking. They hold the heat in a lot better than other cooking pots.

Take out the parchment paper and dough from the bowl and gently place them both into the preheated Dutch oven. Cover the lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue to bake the bread uncovered in the oven for another 20 more minutes. 

Remove the bread from the Dutch oven, and take off the parchment paper. Allow the bread to cool down completely on a cooling rack for one hour.  To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it's done. 

Bake the Sourdough Bread:

Turned out really nicely to my surprise! I'm not used to making this low of hydration sourdough but it was soo much nicer and easier to work with when stretch and folding. I changed up my seed mix a bit, only used sunflower, black and white toasted sesame seeds, and flax seeds and I didn't use quite as many about 2-4 tbsp of each and it turned out fantastic! Thanks for the recipe.

Thank you for this recipe. I just baked one of my loveliest, tastiest sourdough loves yet. We are watching it sleet/snow while we eat slices of buttered warm bread with cups of tea. So delicious! Seeds that fell off while slicing- we tossed them in with mashed avocado that we spread on more slices of this wonderful bread.

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