Multigrain Bread

Last week, I was experimenting with adding chia seeds and flax seeds into my bread recipes.  I was really happy with how it turned out.  In fact, that's how this multigrain bread was born.  I pretty much used the basic foundation of my Honey Oat Bread Recipe and added the chia and flax seeds.  With this recipe, you will get a nice soft texture and the bread will be delicious because of the butter.  

Now, let's say you want a more dense multigrain bread that has a lot of chew.  Then you would not use the butter or only use like a tablespoon and add 6 tbsp of flaxmeal.  This will give you a denser bread and you will not get as much rise out of it.  It will still be very delicious and you may just have one slice instead of two because you will feel more satisfied.  

Multigrain Bread Print

Yields: 1 loaf

Ingredients:

1-1/3 cup warm water

2 ¼ tsp yeast

¼ cup honey

3 tbsp unsalted butter, melted

3 cups bread flour

1 cup Old Fashioned Oats

1/3 cup milk powder

2 tsp salt

2 tbsp chia seeds

3 tbsp Flax seeds

2 tsp honey (warmed)

2 tbsp oats

2 tsp flax seeds

Directions:

1. Combine warm water, yeast, honey, and butter in a small bowl and stir.  Let sit for 10 minutes to activate the yeast.

2. Using a stand mixer bowl, add bread flour, milk powder, salt, chia seeds, flax seeds, and yeast mixture.

3. Using the dough hook attachment, knead the dough for 10-12 minutes on setting 6-8 or until it comes together. (Start off slowly so you don’t get a flour cloud).

4. Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth.

5. Lightly grease a large bowl and place the dough in the greased bowl, forming the dough into the shape of a ball.  Coat the top with some oil to prevent getting a film on top of the dough.

6. Cover with plastic wrap and place in a warm draft free spot and let rise for an hour or until it has doubled in size.

7. Grease a 9X5” loaf pan with some oil and set aside.

8. Form the dough into a loaf by rolling out the dough into an 8X8 and rolling it like a jellyroll.  Pinch the seams together and place it in the greased loaf pan seam side down.  Cover loosely with plastic wrap or a kitchen towel and let rise for another hour or until it doubles in size.

9. Lightly brush the top with honey and coat with oats and flax seeds.

10. Preheat oven to 350 degree and bake for about 40 minutes or until lightly golden brown.  Rotate halfway through and if the bread starts to brown before it is done, loosely cover it with foil. Allow it to cool completely on a wire rack.

I was playing with Flipagram and made this video of my bread rising.  I love a good proof!