Appetizers / Soups / Salads

Multigrain Seeded Loaf takes 400 minutes to prepare.

Multigrain Seeded Loaf takes 35 minutes to cook.

Multigrain Seeded Loaf makes 18 servings.

The ingredients for Multigrain Seeded Loaf are:

1 cup bread flour
2 ? cups whole-wheat bread flour
? cup buckwheat flour
? cup polenta (coarse cornmeal)
? cup amaranth
? cup millet
? cup teff
2 tsp instant yeast
1 tbsp honey
2 cups warm water
2 tbsp canola oil
2 tsp salt
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp flaxseeds

Here is how you make Multigrain Seeded Loaf:

Combine the flours, polenta, amaranth, millet, teff and yeast in a large bowl. Mix the honey and water and add to the flour mixture, stirring to form a shaggy dough. Cover and let autolyze 15 minutes.Add the oil and salt and knead 8-10 minutes, until gluten begins to develop, adding water if necessary to form a soft but not overly sticky dough. Add the seeds and knead 5 minutes longer.Place in a greased bowl, cover and let rise 1 - 1 ? hours, until doubled.Punch down and shape into a boule. Place, seam side up, in a proofing basket or large bowl. Cover and let rise 30 -40 minutes, until well risen.Preheat the oven to 450?F (with an oven stone if you have one). Turn the dough out onto a parchment-lined, unrimmed baking sheet and slash with a sharp knife. Transfer the loaf with the parchment to the stone or place the sheet pan in the oven.Bake for 15 minutes, then reduce the oven temperature to 400?F and bake for a further 15?20 minutes, until the loaf is golden-brown and sounds hollow when removed from the sheet and tapped on the base. Cool on a wire rack.Serving Size: Makes 1 boule, 18 slicesNumber of Servings: 18Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Multigrain Seeded Loaf is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 161.7

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 264.5 mg
• Total Carbs: 28.5 g
• Dietary Fiber: 4.1 g
• Protein: 5.5 g