Hi everyone,
Today I am making multigrain whole wheat bread, which is rich in fibre and high in antioxidants. This healthy bread is soft and delicious.
Tips: When you are kneading and the dough becomes too sticky, add small amounts of flour as needed, but not too much. If it is not too sticky, you don’t need to add flour, just keep kneading until it is smooth and elastic. If you have kneaded for close to 12 minutes and the dough is still a bit sticky, add a small amount of flour.
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MULTIGRAIN WHOLE WHEAT BREAD (makes 1 loaf)
Ingredients for multigrain
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¼ cup (45 g) quinoa
½ cup (120 ml) water
Cook the quinoa in water on medium heat. Stir well and bring to a boil. Cover, lower heat and simmer for about 12 minutes. Uncover and stir well. Remove and let stand for about 20 minutes.
2 tsp sesame seeds
2 tsp flaxseeds
2 tsp sunflower seeds
Combine all seeds in a small container and set aside
Topping ingredients
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1 tsp sesame seeds
1 tsp flaxseeds
1 tsp sunflower seeds
2 tsp rolled oats
Combine all ingredients in a small container and set aside
Yeast mixture ingredients
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2 tsp active dry yeast
1 tsp sugar
¼ cup (60 ml) warm milk
In a bowl, dissolve the yeast and sugar in warm milk.
Let stand in a warm spot until foamy for about 10 minutes
Ingredients for dough
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3 cups (400 g) whole wheat flour
1 ¼ cups (160 g) whole wheat flour
½ tsp salt
3 tbsp brown sugar
1 ¼ cup (300 ml) warm milk
1 large beaten egg at room temperature
¼ cup (60 ml) canola oil
2 tsp fresh lemon juice
Preparation
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⇒ In a large mixing bowl, add 3 cups (400 g) whole wheat flour, salt and brown sugar. Mix well and make a hole in the centre.
⇒ Add cooked quinoa, warm milk, beaten egg, oil, fresh lemon juice and foamy yeast mixture. Gradually add 1 ¼ cups (160 g) whole wheat flour and the seed mixture. Mix vigorously to make a soft workable dough.
⇒ Turn dough out on a lightly floured surface. Knead for about 12 minutes until the dough is smooth and elastic.
⇒ Add small amounts of flour as needed if the dough becomes too sticky. If it is not too sticky, don’t add flour; just keep kneading until it is smooth and elastic. If you have kneaded for close to 12 minutes and the dough is still a bit sticky, add a small amount of flour.
⇒ Form dough into a ball and place in a greased bowl. Oil the top of the dough, cover with a tea towel, put in a warm spot and let it rise for about 1 hour or until it has doubled in size.
⇒ Punch down and form the dough into a loaf (rolling and folding it according to the size of the pan). Place in a greased 5” x 9” (14 cm x 23 cm) loaf pan and flatten. Cover and allow to rise again until the dough is about 1 inch above the pan (about 30 minutes).
⇒ After about 30 minutes, brush all over the top with milk and sprinkle it with topping seeds.
⇒ Bake in oven preheated to 375° F for about 30 minutes. When the bread is fragrant, this is a sign that it is ready. It will sound hollow when you tap on it. Remove from oven.
⇒ Wait a couple minutes before removing the loaf from the pan.
⇒ Let it cool at room temperature on a wire rack before slicing.
Have Fun Cooking! 🙂
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