Motley Multi-Seed & Grain Bread

A variation on my Chia Farro Seed & Grain Bread which is a variation on my Mom’s Full-Grain Bread which is a variation on the “Poulsbo Bread” from a bakery in Poulsbo, Washington. I added several more ingredients including sunflower seeds, pepitas, flax seed meal, amaranth, and teff.

Checking the temperature... almost 190 degrees!
Checking the temperature… almost 190 degrees!
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Motley Multi-Seed & Grain Bread

A variation on my Chia Farro Seed & Grain Bread which is a variation on my Mom’s Full-Grain Bread which is a variation on the “Poulsbo Bread” from a bakery in Poulsbo, Washington. I added sunflower seeds, pepitas, flax seed meal, amaranth, and teff.

Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 4 medium loaves
Author Mark Oppenneer

Ingredients

  • ¼ cup amaranth
  • ¼ cup barley
  • ¼ cup chia seeds
  • ¼ cup cracked whole grain farro
  • ¼ cup flax seed meal
  • ¼ cup pepitas
  • ¼ cup quinoa
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • ¼ cup teff
  • ¼ cup thick rolled oats
  • ¼ cup wheat bran
  • 2 cups boiling water
  • 1 cup honey
  • ½ cup vegetable oil
  • 1 cup cold water
  • 2 scanr tablespoons (or 2 ¼-ounce packages) active dry yeast
  • ½ cup warm water about 110 degrees
  • ¼ cup whole wheat flour
  • ¼ cup buckwheat flour
  • ¼ cup millet flour
  • 2 large eggs lightly beaten
  • 2 teaspoons salt
  • 5-6 cups unbleached flour

Instructions

  1. Lightly toast the pepitas, quinoa, and sesame seeds.
  2. Grind the barley, farro, pepitas, quinoa, sesame seeds, sunflower seeds, and thick rolled oats in a food processor.
  3. Bring 2 cups of water to a boil.
  4. Add all of the seeds and grains, along with the honey and the oil, to the boiling water. Stir and cover for 10 minutes.
  5. Add the cup of cold water to the mixture and let cool (until 105 to 115 degrees).
  6. In a large bowl, stir the yeast into the 1/2 cup of warm water to soften.
  7. Add cooled seed and grain mixture, eggs, salt, whole wheat flour, buckwheat flour and millet flour to the yeast. Beat vigorously for 2 minutes.
  8. Gradually add unbleached flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface.
  9. Knead, adding flour a little at a time, until you have a smooth elastic dough.
  10. Put the dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.
  11. Grease four medium loaf pans.
  12. Turn the dough out onto a lightly oiled work surface. Divide the dough into four pieces and shape into loaves. Place loaves in prepared pans.
  13. Cover with a towel and let rise for 45 minutes.
  14. About 10 minutes before baking, preheat the oven to 375 degrees.
  15. Cut a few ¼-deep slits in the top of each loaf.
  16. Bake for 25-35 minutes, or until the internal temperature of the loaves reaches 190 degrees.
  17. Immediately remove from pans and cool on a rack to prevent the crust from becoming soggy.

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