Multigrain Bread

Name: Multigrain Bread
Ingredients: 3/4 pounds, 2-1/8 ounces, weight Whole Wheat Flour; 2 pinches Sea Salt; 3/4 ounces, weight Fresh Yeast; 3 Tablespoons Corn Oil; 13 tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Warm Water; 1-7/8 ounces, weight Sunflower Seeds; 1-7/8 ounces, weight Flax Seeds

7 ingredients

4 steps

Ingredients

3/4 pounds, 2-1/8 ounces, weight Whole Wheat Flour
2 pinches Sea Salt
3/4 ounces, weight Fresh Yeast
3 Tablespoons Corn Oil
13 tablespoons, 1-1/2 teaspoons, 1-1/4 pinches Warm Water
1-7/8 ounces, weight Sunflower Seeds
1-7/8 ounces, weight Flax Seeds

Directions

1

In a large bowl, mix the whole wheat flour, salt, yeast and oil. Add the water slowly while kneading.
2

Grease your hands with oil if you don't want the dough to stick to your fingers. After kneading for about 15 minutes, add most of the sunflower and flax seeds but keep some for the top of the bread. Knead until the seeds are mixed evenly in the dough.
3

Place the bowl in a warm place and cover it with a clean cloth. Let the dough rise. I left it for 3 hours in a sunny place near the window. When the dough has doubled in size, it is ready for baking.
4

Preheat the oven to 180°F (about 355°F). Take the dough and knead it for another 2-3 minutes. Place it in a tray that has been previously covered with parchment paper. Sprinkle the remaining seeds on top of the loaf and press them so they won't fall off. Place it in the oven and bake for 45 minutes.