Multigrain Poppy Seed Bread Recipes

Steps:

• Mix warm water and sugar together in a bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
• Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
• Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
• Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
• Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased bread pan. Lightly press the remaining hemp seeds, sunflower seeds, and oats onto the loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt. In another bowl, mix the seeds with the oats.
• In a saucepan, combine the water and molasses and warm the mixture over low heat until a thermometer reads 120 to 130 degrees F (50 to 55 degrees C) .
• Add the liquid to the flour mixture with the egg white. Mix together until a soft dough forms.
• Turn the dough onto a lightly floured surface. Knead for 10 minutes; then shape into a ball. Lightly oil a large stainless steel bowl. Add the dough and turn to cover the dough with the oil. Cover the bowl with a tea towel and let rise in a warm place for 2 hours until doubled in size.
• When the dough has risen, punch the dough down with your fists and add all but 2 Tablespoons of the seed mixture working it into the dough. Reserve the 2 Tablespoons of seed mixture for the topping. Shape the dough into a loaf by rolling it into a 12 x 8 inch rectangle and then roll up by its shortest end. Pinch the ends together and tuck underneath. Place in a non-stick 9x5 inch loaf pan with the seam underneath. Cover the loaf pan with a tea towel and let rise for 1 hour until doubled in bulk.
• Preheat the oven to 350 degrees F (175 degrees C). Brush the top of the loaf with milk and sprinkle on the reserved seed mixture. Bake the bread for 30 minutes or until the loaf sounds hollow when tapped on the bottom. Remove the bread from the pan and let cool completely.

Steps:

• Mix all ingredients together (I use my KitchenAid mixer) until a slightly sticky ball forms. You may not need the full amount of water. If you don't buy yeast in bulk, you can use one full package yeast.
• Place in a clean oiled (I use nonstick spray) covered bowl to rise for one hour. While mixing the dough I preheat the oven to @ 200, turn it off and let the bread rise there.
• Form into a loaf, put in 8 1/2 by 4 1/2 oiled (or nonstick sprayed) loaf pan and put in a warm dry place to rise once more for up to 1 1/2 hours. Allow the bread to rise until it crowns above the top edge of the pan. Be careful not to let it rise too much or it will deflate some while cooking.
• Remove the cover, and cook at 350 for 35 to 40 minutes. I let the bread stay in the oven while it preheats.
• ** You can experiment with different flours based on what you have in your pantry.
• ** Try adding different seed combinations or pine nuts -- yum.

Steps:

• Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105°F. and 115°F., about 20 minutes.
• Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
• Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
• Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly. Shape into 12x4-inch loaf.Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
• Position 1 oven rack in center and 1 just below center in oven. Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf. Place baking sheet with loaf in oven. Immediately pour 2 cups water into hot pan on lower rack in oven (water will steam).
• Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool.(Can be made 1 day ahead. Wrap in plastic; store at room temperature.)
• *Available at natural foods stores.

Steps:

• In a saucepan heat enough water to cover the seeds, to a boil. Pour over seeds and let sit in the refrigerator overnight.
• Combine yeast and milk into a Kitchen Aid bowl, or other dough mixing bowl. Add all other ingredients, starting with the bread flour, then everything else on top. Mix with dough hook on low. Develop gluten with machine on medium for approximately 13 to 15 minutes until dough is smooth and springs back when touched.
• Turn dough out into a lightly oiled bowl, cover with a kitchen towel or plastic wrap and allow to rise for 1 1/2 hours or until doubled in bulk.
• Punch down dough and let relax for 10 to 15 minutes. Divide it into two pieces. Form pieces into loaf shapes. Place in loaf pans. Allow to rise for another 45 minutes to 1 hour.
• Eggwash each loaf and with a sharp knife score top. Bake in a 350 degree F oven until golden brown and bottom when rapped sounds hollow; approximately 30 to 40 minutes.
• In a large saute pan, heat oil. Add 1 cup millet and cook, stirring until the millet begins to toast and become brown. Add 2 cups boiling water, cover and simmer 30 minutes or until liquid has been absorbed. Let stand for five minutes then serve with milk, fruit of your choice and brown sugar.

Steps:

• To make the dough in a bread machine: put the dough ingredients in the bread pan in the order listed and running the dough cycle.
• Peek at the dough after a few minutes to make sure that the dough is neither too dry or too wet.
• It should be somewhat sticky and soft, but it should pull away from the sides of the pan when the machine kneads it.
• If it is too wet, add additional flour 2 Tbsp at a time.
• If it's too dry, add 1-2 Tbsp of water.
• If you adjusted the consistency, check it again after a few more minutes of kneading.
• This sounds more complicated than a normal bread machine recipe, but I promise, it's still easy.
• If you had to adjust the consistency a lot, you may want to reset the machine and start the dough cycle over to make sure it gets kneaded properly.
• When the dough cycle is complete, continue to step 21.
• To make the dough by hand: combine the water, sweetener and yeast, until completely dissolved.
• Combine the remaining dry ingredients in a large mixing bowl, and stir until mixed.
• Combine the hot cereal and the yeast mixture and pour into a well in the dry ingredients.
• With a wooden spoon, stir the dry ingredients into the wet a little at a time, first forming a thin batter, then a dough.
• When it gets too thick to stir, turn it out onto a counter and begin kneading.
• As with the bread machine instructions, adjust the consistency of the dough as you're kneading.
• This dough will be sticky, but should still be able to be kneaded.
• Knead for 20-30 minutes.
• Return dough to the mixing bowl, and let rise, covered, until about doubled.
• This time will vary widely depending on the temperature, yeast, and other factors, but should be somewhere between one and three hours.
• When you poke the dough, the hole that you make should not fill in right away, and the dough should sigh slightly.
• Turn the dough out onto a lightly floured surface and punch it down and knead it a couple of times.
• Preheat the oven to 450°F, with a baking stone inside if you have one.
• Roll the dough up into a log about 12-14 inches long.
• Sprinkle a pizza peel or a cookie sheet with no sides liberally with the dry hot cereal and put the loaf in the middle.
• Brush the loaf with water and sprinkle with the poppy seeds and cover with a damp towel.
• Allow the loaf to rise for about 45 minutes, or until approximately double.
• Slash the top diagonally with a sharp knife.
• Put the loaf in the oven, directly on the baking stone, if you are using one.
• For a crispier crust, spray the inside of the oven with water every couple of minutes during the first 10 minutes of baking.
• After 10 minutes, turn the oven down to 350°F.
• Bake for an additional 25-35 minutes, until the loaf is nicely browned and sounds hollow when you tap on the bottom.
• Cool on a rack for at least 20 minutes before slicing.
• If you would like to make sandwich bread instead, do the last rise in the loaf pan, and bake in a greased loaf pan at 350°F for 35-45 minutes.