The cake is really rich, and this is a large batter. If there aren’t many people around you when you create it, you might find yourself devouring too much of this sinfully delicious cake with a hint of chilli. Serve alongside some slices of fresh mango and vanilla yogurt or quark curd.
| Servings: | 12 |
| Yield: | 1 – 9×5 inch loaf |
Ingredients
- 1 ½ cups whole wheat flour
- ¾ cup all-purpose flour
- 1 (.25 ounce) package active dry yeast
- ½ teaspoon salt
- 3 tablespoons sunflower seeds
- 3 tablespoons sesame seeds
- 3 tablespoons shelled pumpkin seeds
- ⅓ cup rolled oats
- 1 cup water
- 2 tablespoons molasses
- 1 egg white
- 1 tablespoon 1% milk
Instructions
- In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
- In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
- Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
- Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
- When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9×5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
- Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 105 mg |
| Sugars | 2 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I found this to be a pretty decent multigrain bread. Like other reviewers had mentioned, the dough is a bit wet, and needs a bit more flour. It is denser because of this, but not ridiculously so. I found that I had to knead my dough for 15 minutes to get it to the smooth and elastic stage; and it needed 3 hours on the first rise in order to double in size. I also baked this in a 8 1/2 by 4 1/2 inch loaf pan and that worked perfectly. I do think this bread could use more flavor. I think using milk in place of water; adding a whole egg; adding some fat in the form of either melted butter or olive oil; adding a few tablespoons of honey; and upping the salt by 1/4 tsp would go a long way in adding more flavor. Egg washing the top also makes the seeds stick better than brushing the top with milk before baking. Bake time 30 minutes was perfect! Thank you for the recipe!
Turned out great in taste and texture. Added Flax seeds. Replaced cereal with multi grain flour made consisting of rye, pearl millets and Sorghum. Will sire make again. Thanks
Nice flavor and decent directions. Small loaf, I would double it next time. I also added chia and poppy seeds to the top. Good recipe!
I used flax seeds instead of sesame seeds. Recipe is hearty, yummy, and healthy!
The only substitution I made was flax seed instead of pumpkin seed, Turned out with a very nice texture and flavour. I found two tbsp of seeds for the top was a bit much so I had a bit left unused. I also added the yeast to the warm water and let sit for 10 minutes before adding it to the flour mixture. Some reviews mention that their loaf was very dense. Mine was denser than some but it wasn’t a hockey puck – I liked the texture very much. Allowing the yeast to bloom in the water may have made a difference? Don’t know.
Very good bread. The only alteration I made was that I used flax seeds instead of sesame seeds because that is what I had on hand. Served with a beef stew for a meal with extended family and everyone loved it.
My rating is only a 3 simply because of my errors in making this potentially great bread. I will make it again simply based on other reviews. My mistake was that I think I exhausted the yeast during the second rising by putting the dough near hot water making the environment too hot for the yeast. Another reviewer suggested a small increase in salt and molasses and I agree with this change. Look forward to making this again.
I love love LOVE this bread! it has such a great texture and flavor! the recipe as is…well, I don’t like whole wheat flour. just use bread flour! I use my bread machine and just add whatever seeds/nuts I have on hand and use the light setting. if u like the famous early bird bread from the “whole” paycheck store, you’ll love this bread!
Delicious and very easy. My first attempt at making bread. What a great recipe
Added 1 1/2 t of Salt to dough and 1 T of Kosher salt to see mixture for topping and flavor was imporved.
Pretty good. Nice and light. Just lacking a bit in the flavor department, not sure what is missing.
I experimented with a number of multi-grain bread recipes and this one is by far the best. However, you have to be aware of a couple things before starting. First, one standard 4/16oz packet of yeast will not do. I use Hodgson Mill 5/16oz packets labeled “For all flours especially whole grain.” Second, the dough this recipe produces after the first rising is a gooey muck! After some experimenting I found that the best way to roll it out is to first spray your cutting board with a non-stick coating of some sort. After that you can either use a rolling pin (also sprayed) or your hands to stretch out the dough before putting it in the baking pan.
Really good, I added just a touch of honey!
loved this bread so much!
This makes a delicious loaf of bread. I have made it twice now and I did add more salt to the second loaf – the first tasted good but was definitely lacking salt. I increased the amount to one full teaspoon and it didn’t inhibit the rise at all. I needed to add a bit more flour since I used my Kitchen Aid mixer with dough hook to knead the bread – it was a bit too sticky. I probably ended up adding another 1/3-1/2 cup flour as it was kneading. I also used egg white wash on the top as recommended by another reviewer, but I did this before the second rise allowing the seeds to adhere a bit better and any that fell between the bread and the sides of the pan ended up sticking to the sides of the bread. It does take a while to make with having to rise twice, but it is definitely worth the time. A keeper!
I made this bread today to go with some homemade chicken vegetable soup. I added pumpkin seeds, sunflower seeds, oat bran (couple Tbs) and old fashion oat meal (couple Tbs). I used whole wheat pastry flour instead of whole wheat. Also put in a little less than 1/2 teas salt – will use even less next time. It turned out great and not overly dense! I, too, had to add additional flour while kneading – about 1/4 cup plus two Tbs – and mixed everything to start in my stand mixer. I can’t wait to try it again and maybe increase the molasses. It was a great hit!
I was very much looking forward to making this bread, because I love seeded breads. This particular recipe makes a very course, dense, bland, fairly dry bread. While others might like that, I much prefer many other recipes for this type of bread that have more moisture and elasticity. While we won’t be making it again, if you do make it, don’t worry about how gooey and viscous the dough is (others have commented on their concerns about this). Adding more flour would make it far too stiff to eat (it already leans in that direction). If you let it stay gooey, it bakes fine. I used a bread machine, and at first it appeared to be gooing up the bread pan without any hope of adhering as a loaf, but then it balled right up.
I was quite disappointed in the final product. While it tasted marvelous, it hardly rose at all. Therefore, I have a small, quite dense loaf that tastes really good. Can’t have it all, I guess! I give it 5 stars for taste but onloy 3 for appearance – average of 4.
Turned out really well in the breadmaker. I am diabetic and can’t get wholewheat bread/flour where I live so make my own – used flaxseeds instead of sesame seeds. Used only ¼ cup regular flour and made up half a cup with stuff I had in the cupboard – soy flour, oat bran and wheat germ. Can cut into very thin slices & freezes well.
Can go easier on the seeds
good recipe, everyone in the house enjoyed the bread. as for the problem that fussylittlechef encountered, that is part of the nature of flour. all flour is different, one bag of your average unbleached will vary from the next. flour measurements are approximations, you have to judge the consistency of the dough, to sticky add more flour to dry add more water. if you’ve ever made more than a few loaves of bread you should know this.