nutritional information

Per Slice:

  • Calories: 236
  • Protein: 6 g
  • Total Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 39 g
  • Cholesterol: 0 mg
  • Sodium: 359 mg
  • Fiber: 3 g
  • Sugar: 3 g
Vegan

Rustic Multiseed Wheat Bread

Makes 1 loaf (12 slices)

This is a versatile, rustically handsome loaf with a crusty top, surprising lightness, and pleasing nutty taste and aroma.
  • 3 ¼ cups unbleached all-purpose
  • flour or bread flour, plus more as necessary, divided
  • 1 cup whole-wheat flour
  • 1 ¾ tsp. salt
  • 1 tsp. rapid-rising, instant, or bread machine yeast
  • ¼ cup roasted and salted sunflower seeds, plus 2 Tbs. for garnish
  • 2 ½ Tbs. molasses
  • 2 ½ Tbs. vegetable oil, plus more for brushing dough
  • 4 Tbs. mixed seeds (use at least 2 kinds: brown flax, golden flax, sesame, or millet), for garnish

1. Mix 2 cups water with 1 cup ice cubes in bowl. Combine 3 cups all-purpose or bread flour, whole-wheat flour, salt, and yeast in separate bowl. Stir in sunflower seeds. Measure 2 cups ice water, and combine with molasses and oil in third bowl. Vigorously stir molasses mixture into flour mixture. (Dough should be slightly stiff; stir in just enough additional flour to stiffen dough slightly, if necessary.) Brush dough top with oil. Cover bowl with plastic wrap, and let rise at room temperature 8 to 12 hours (first rise).
2. Vigorously stir dough, scraping down bowl sides. Stir in remaining ı/4 cup flour, plus more as necessary to yield stiff but stirrable dough. Oil 9- x 5-inch loaf pan or 3.5-qt. Dutch oven. Coat bottom and sides of pan or Dutch oven with mixed seeds. Transfer dough to prepared pan or Dutch oven, and smooth surface with spatula or well-oiled fingertips. Press remaining 2 Tbs. sunflower seeds on top of loaf. Cut slash down center of loaf or score dough in Dutch oven with large X using sharp knife. Cover with plastic wrap oiled on side facing dough.
3. Let dough rise 1ı/4 to 2ı/2 hours at room temperature (second rise). Second rise alternatives: let dough stand in turned-off microwave with 1 cup boiling water 45 minutes to 1ı/2 hours for accelerated rise; for extended rise, refrigerate up to 48 hours, then set out at room temperature.
4. Preheat oven to 425°F. Remove plastic wrap, place loaf in oven, reduce temperature to 400°F, and bake, uncovered,
30 to 35 minutes, or until top is well browned. Cover with foil; bake 20 to 25 minutes more, or until skewer inserted in thickest part of loaf comes out with just a few particles. Bake 5 minutes more to ensure doneness. Cool 15 minutes in pan; unmold, and cool on wire rack.

February 2010 p.46

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comments

I will try this recipe next.Just stirred up a batch of Artisan bread this morning.Sounds good.

VERNA HARMS - 2010-06-01 21:37:19

This bread had a nice texture, but I used an entire packet of yeast and probably should have measured it. I used maple syrup instead of molasses, pre-toasted pumpkin seeds instead of sunflower seeds (which worked really well), and also threw in some rosemary and caraway seeds. I did the second rise with the refrigerator option given in this recipe. I left off the last 5 minutes of extra cooking and probably should have cooked it those extra minutes.

Rachel - 2010-04-06 20:17:06

I have made this bread several times and it is great! I do add a few more tablespoons of flour because each time the dough is quite sticky. The first time I completed the recipe exactly as written and the bread was moist to the point of seeming uncooked, but only in some parts. Now I add more flour before I let it rise so it is not extremely sticky, and it turns out wonderfully. (I also cook it about 20 mins longer than instructed--but that might be my oven). Thanks!

Amy - 2011-01-08 22:52:17