FIVE TABLESPOONS OF SEEDS MULTIGRAIN BREAD

Multigrain bread with golden flax seeds, black sesame seeds, and oats.

No Knead Multigrain Bread

16 OZ cool water

1 ½ TSP Salt

¼ TSP Yeast

1 TBSP Black Sesame Seeds

1 TBSP Flax Seeds

Mix together ingredients above.

Then add 3 ½ CUPS Bread Flour.

Stir a little then add ½ CUP Old fashioned / rolled oats

Mix until all gathered into a ball.

Cover and wait 8-24 hours.

Dump dough onto a lightly floured surface.

Form into a rectangle, then fold into thirds.

Turn and repeat.

Place oblong roll of dough into a greased bread pan (9 x 5 inches).

Wait 30-60 minutes to rise.

Place in preheated 400F oven on rack placed in lower THIRD oven’s

 height.

Bake 40 Minutes.

VARIATION

FIVE TABLESPOONS OF SEEDS MULTIGRAIN BREAD

For the loaf pictured above I added 5 TBSP of the following seeds: Flax seed, golden flax seeds, black sesame seeds, Chia seed, white sesame seeds, and poppy seeds. I consider 5TBSP the maximum you can add before the moisture level is altered. Use any combination you choose. There is a special precaution when using chia seeds which seem to alter the flavor too much when added before the rise period, so I add them after the dough has risen but before the folding process.

REMINDER:

Add the seeds when mixing the dry ingredients together EXCEPT the chia seeds! After the dough has risen and you remove it from the bowl to prep for the bread pan, THEN add the chia seeds. Fold the chia seeds in gently as you form the loaf at the point when you "Form into a rectangle". Sprinkle on a smattering of chia seeds before you fold it into thirds.

Whatever seeds you add can greatly affect the taste. For example fennel and caraway seeds compliment one another but overpower other flavors. Then again, you may just want to add certain seeds like flax for the health benefits. All seeds added should be dried as the moisture content of the bread can be altered and compromise the loaf.