Home > Bread Maker Breads > Multi-Seed Whole Wheat Bread
by Jon
(St. Louis, MO, USA)
This delicious Multi-Seed Whole Wheat Bread can be made completely in the bread machine. Or, mix it in the bread machine, shape it by hand and put it in a loaf pan, then bake it in the conventional oven.
It is my practice to soak some of the ingredients in the mixing water. This of course comes from the (optional) practice of setting the bread-maker for time delay. I like putting my ingredients in at night and waking up to bread smells.
The soaking works well for two ingredients: the bulgar, which gets softer and chewier when soaked, and the flax seed. I find that flax seed puts something a bit gelatinous into the water over a few hours soak time, and that making the water more viscous helps the loaf rise a bit better. Maybe I’m wrong about the benefit, but that’s my experience at any rate.
Method:
Soak the following ingredients together in the bread machine while you’re grinding the flour.
Ingredients to be soaked:
10 oz water
1.5 tsp sea salt (or commercial non-iodized)
3 tbs honey
2 tbs oil
2 tbs bulgar (cracked wheat)
2 tbs flax seeds
Stir the following ingredients together until they are well incorporated. Then grind the mixture in your grain mill.
Ingredients for the fresh-milled flour
1 cup organic hard red wheat berries
2 tbs flax seeds
2 tbs unhulled barley (uncooked)
1½ tsp mahlab cerry pits (optional but very worthwhile)
Add the following ingredients to the freshly milled flour. Feel free to vary the type and quantity of seeds to suit your personal preferences.
Final dry ingredients
1½ cups unbleached, unbromated bread flour
2 tbs sesame seeds
3 tbs millet
4 tbs sunflower seeds
2 tbs vital wheat gluten
2 tsp yeast
Add the dry ingredients to the bread machine pan in the order specified by your manufacturer. Bake using the whole wheat cycle. This makes a giant loaf.
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