Sesame Multigrain Bread

Sesame Multigrain Bread
Adapted from parispi.net
Sesame Multigrain Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from parispi.net

Ingredients

  • 6

    cups warm water

  • 1

    cup honey

  • 3

    heaping tablespoons yeast

  • 2

    cups rye flour

  • 1

    cup oatmeal 1 cup milk powder

  • 3-4

    cups whole wheat flour

  • 3

    tablespoons salt

  • 1

    scant cup vegetable oil

  • 1

    cup sesame seeds

  • 1/2-3/4

    cup sunflower seeds

  • 1/2

    cup millet (optional)

  • Unbleached white flour

Directions

Combine warm water, honey and yeast in a large mixing bowl. Let set. When frothy, add rye flour, oatmeal, milk powder and enough of the whole wheat flour to make a batter. Cover with plastic wrap and let rise until it reaches top of bowl (about 20-30 minutes). Stir down and add salt, oil, sesame and sunflower seeds and millet. Stir or work in enough unbleached white flour to make a dough. Knead for 5-10 minutes or until dough has a good texture. Let dough rise and punch down. Let is rise again and punch down. Form into loaves to fit four 9-1/2-by-5-inch pans plus four 6-by-3-inch pans. Bake at 350°F-375°F (mini-loaves for 25-30 minutes, large loaves for 30-35 minutes). Tip: To check whether bread dough has rise sufficiently, press two fingertips into the dough; if a dent remains, the dough is ready for the oven.

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