Multigrain Seeded Bread

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"Sunflower seeds, sesame seeds, and pumpkin seeds are incorporated into the dough of this whole wheat bread and liberally sprinkled onto the crust, giving this bread a well rounded flavor and lots of texture. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association." — Robyn Webb

Directions

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 9x5 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.

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Reviews More Reviews

Most Helpful Positive Review

Feb 08, 2004

This bread is absolutely delicious! My husband doesn't like multigrain breads, but I can't keep this in the house. I've been asked to make it for some of his friends, too. Toasted, it's out of this world! I increased the amount of seeds in the recipe and it works out just fine. It is time consuming to make, but the effort is worth it!

—DIANABR

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Most Helpful Critical Review

Nov 15, 2006

The recipe may be good, but the instructions are lacking, I believe. I've attempted this recipe four or five times, and each time had the same problem as FUSSYLITTLECHEF. Namely, after combining the liquids with the flour and mixing, it never forms into dough. It remains a highly viscous and sticky goo. Now I know that it should firm up if you mix it, but no amount of mixing seems to fix this. I end up having to add another 1.5 or so cups of flour in order to get it to form dough. But then the bread ends up being quite dense (which may or may not suit your taste). Maybe this recipe is only for bread machines?? It doesn't seem to work well if you try to make it by hand.

—Adam

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17 Ratings

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Apr 14, 2003

A fairly dense and tasty bread. The leftover loaf made good french toast as well.

—lenihan5

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Feb 02, 2007

I used flax seeds instead of sesame seeds and this recipe is a keeper! I also poured about 1/4 cup of boiling water over the nut & oats mix to moisten them. I let them soak up the water while the bread was rising. This made the bread nice and moist.

—lauralie1978

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Dec 13, 2004

My husband is German and it is difficult to get authentic German seeded bread even in NYC but this recipe was a must keep! It was perfect. We just dumped the ingredients into the bread machine on the whole wheat cycle!

—LovingFoodInNYC

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Sep 27, 2004

Excellent flavor and texture; I made this for a dinner party and it was devoured! Seeds reserved for the top didn't stick very well, so next time I'd probably keep less for the top and just add it into the bread.

—TSUKAL

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Oct 21, 2009

Loved this bread. Will add a little more salt next time. Also used egg white wash on top of loaf, instead of milk and seeds adhered perfectly. Delicious! My diabetic husband loved it. I'll make this often.

—georgiabee

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May 13, 2011

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.

—zstev1978

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Nutrition

Calories
126 kcal
6%

Carbohydrates
22.1 g
7%

Cholesterol
< 1 mg
< 1%

Fat
2.7 g
4%

Fiber
2.7 g
11%

Protein
4.7 g
9%

Sodium
105 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Multigrain Seeded Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 126
** Calories from Fat: 24

% Daily Value *
** Total Fat 2.7g 4 %
** Saturated Fat 0.4g 2 %
** Cholesterol < 1mg < 1 %
** Sodium 105mg 4 %
** Potassium 172mg 5 %
** Total Carbohydrates 22.1g 7 %
** Dietary Fiber 2.7g 11 %
** Protein 4.7g 9 %
** Sugars 2.1g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 5 %
** Iron 20 %
** Thiamin 18 %
** Niacin 23 %
** Vitamin B6 7 %
** Magnesium 19 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.