About the Recipe
This is my favorite iteration of multigrain bread. The process for making the bread is basically the same as with the other bread recipes in this blog. In this recipe, I use instant yeast instead of active dry yeast. Instant yeast is added directly into the flour and does not require proofing. In addition, it rises faster than traditional yeast. You can use instant yeast with any of the bread or pizza dough recipes in this blog.
Ingredients
6 cups of all-purpose or bread flour + 1 or 2 cups for second kneads
1 cup of whole wheat flour
3 ¼ cups of warm water
20 grams of instant dry yeast
¼ cup of quick oats
2 tablespoons of ground flax seeds
1 tablespoon of whole flax seeds
¼ cup lightly chopped sunflowers seeds
¼ cup chopped pumpkin seeds
¼ cup chopped pistachio nuts
2 teaspoons of black sesame seeds
2 teaspoons of white sesame seeds
2 teaspoons of vegetable shortening or butter
3 tablespoons of hulled millet
3 ½ teaspoons of white sugar
1 teaspoon of salt
½ teaspoon of sesame oil
Preparation
The process of making dough is basically the same for all the bread recipes on this blog. Follow the directions on link below – How to Make Bread and apply the particulars below for this recipe.
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Particulars about Making the Dough
Use the indicated ingredients and follow the directions on "How To Make Bread" by clicking on the link above.
Use a food processor to chop the nuts and seeds.
Knead 3 times, according to the bread making directions.
If your yeast is fresh, 16 grams is enough. Otherwise, use 20 grams.
Baking the Bread
Preheat the oven to 350Ëš F (176Ëš C)
Bake for 45-50 minutes.
Remove from oven then remove the breads from the pans and let them cool on a clean, dry cloth or cooling rack.