Multigrain Loaf

Description

Description: Multigrain loaf combines multiple grains and seeds, such as whole wheat, oats, barley, millet, flaxseeds, sunflower seeds, and sesame seeds, to create a dense and flavorful bread. The diverse mix of ingredients not only enhances the nutritional profile of the bread but also gives it a unique texture and taste. This loaf is perfect for those looking to incorporate more whole grains into their diet, providing a delicious way to enjoy the benefits of these nutrient-rich ingredients.
Ingredients:
Whole wheat flour
Rolled oats
Barley flour
Millet flour
Flaxseeds
Sunflower seeds
Sesame seeds
Warm water or milk
Honey or molasses
Active dry yeast
Salt
Butter or oil
Preparation:
Prepare the Dough:
In a large mixing bowl, combine warm water or milk with honey or molasses and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy.
In a separate bowl, mix whole wheat flour, rolled oats, barley flour, millet flour, flaxseeds, sunflower seeds, sesame seeds, and salt.
Combine and Knead:
Add the dry ingredients to the yeast mixture and mix until a soft dough forms.
Turn the dough onto a lightly floured surface and knead for about 10 minutes, or until it becomes smooth and elastic. You can add more flour if the dough is too sticky.
First Rise:
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Shape the Loaf:
Punch down the dough to release the air. Turn it out onto a floured surface and shape it into a loaf.
Place the shaped dough into a greased loaf pan. Cover it and let it rise again for about 30-45 minutes, or until it has risen just above the rim of the pan.
Prepare for Baking:
Preheat your oven to 375°F (190°C).
Brush the top of the loaf with a little milk or melted butter and sprinkle additional seeds on top for garnish.
Bake:
Bake the loaf in the preheated oven for about 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
If the top of the loaf browns too quickly, you can cover it with aluminum foil halfway through baking.
Cool and Serve:
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Multigrain loaf is best enjoyed fresh and can be served with a variety of toppings, from butter and jam to avocado and hummus. Its hearty texture and rich flavor make it a satisfying and nutritious choice for any meal.