A variation on a Chia Farro Seed & Grain Bread recipe of mine 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.


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
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
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Lightly toast the pepitas, quinoa, and sesame seeds.
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Grind the barley, farro, pepitas, quinoa, sesame seeds, sunflower seeds, and thick rolled oats in a food processor.
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Bring 2 cups of water to a boil.
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Add all of the seeds and grains, along with the honey and the oil, to the boiling water. Stir and cover for 10 minutes.
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Add the cup of cold water to the mixture and let cool (until 105 to 115 degrees).
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In a large bowl, stir the yeast into the 1/2 cup of warm water to soften.
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Add cooled seed and grain mixture, eggs, salt, whole wheat flour, buckwheat flour and millet flour to the yeast. Beat vigorously for 2 minutes.
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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.
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Knead, adding flour a little at a time, until you have a smooth elastic dough.
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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.
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Grease four medium loaf pans.
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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.
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Cover with a towel and let rise for 45 minutes.
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About 10 minutes before baking, preheat the oven to 375 degrees.
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Cut a few ¼-deep slits in the top of each loaf.
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Bake for 25-35 minutes, or until the internal temperature of the loaves reaches 190 degrees.
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Immediately remove from pans and cool on a rack to prevent the crust from becoming soggy.