Multigrain Seeded Loaf

Ingredients

Equipment Needed

• •9x5-inch loaf pan
• •Stand mixer with dough hook (optional)
• •Kitchen scale
• •Instant-read thermometer
• •Wire cooling rack

Instructions

1. 1

   Make the grain soaker

   The night before baking, combine the oats, flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds, and millet in a medium bowl. Pour the boiling water over the mixture and stir until everything is moistened. The seeds will absorb the water greedily. Cover with plastic wrap and leave at room temperature overnight, or at least 8 hours. By morning, the mixture will have transformed into a thick, porridge-like mass. This is exactly what you want.

   If any water remains unabsorbed in the morning, drain it off. Excess moisture will throw off your dough hydration.
2. 2

   Combine the flours

   In a large mixing bowl, whisk together the bread flour, whole wheat flour, and rye flour. Push the flour to one side of the bowl and add the salt. Push the flour to the other side and add the yeast. Keep them separated until mixing begins. Salt kills yeast on contact. A few seconds apart won't matter, but there's no reason to take chances.

3. 3

   Build the dough

   Add the warm water and honey to the flour mixture. Stir with a wooden spoon until a shaggy mass forms. Add the softened butter and the entire grain soaker. Mix until everything comes together into a rough, sticky dough. It will look like a mess. Don't worry. The seeds and grains will distribute unevenly at first. That's fine.

   The dough temperature matters. Aim for water between 100-110°F. Too hot kills yeast. Too cold slows everything down.
4. 4

   Knead the dough

   Turn the dough onto a lightly floured surface. Knead for 10 to 12 minutes by hand, or 7 to 8 minutes in a stand mixer with the dough hook on medium speed. The dough will transform from rough and tacky to smooth and elastic. You'll feel the change under your hands. It will still be slightly sticky because of the whole grains, but it should hold together and spring back when pressed. When you stretch a small piece, it should form a translucent membrane without tearing. Bakers call this the windowpane test.

   Resist adding extra flour during kneading. The stickiness comes from the grains, not excess hydration. Too much flour makes dense bread.
5. 5

   First rise

   Shape the dough into a ball and place it in a lightly oiled bowl. Turn it once so the top is coated. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours. The dough is ready when you press two fingers into it and the indentation springs back slowly, leaving a slight impression. If it springs back immediately, give it more time. If it doesn't spring back at all, you've over-proofed. Still usable, but the texture will be different.

6. 6

   Shape the loaf

   Grease a 9x5-inch loaf pan. Turn the risen dough onto a lightly floured surface and press it into a rough rectangle about 8 inches wide. Fold the top third down and the bottom third up, like a business letter. Pinch the seam closed. Roll the dough gently to even out the shape, then place seam-side down in the prepared pan. The dough should fill about two-thirds of the pan. Press gently to settle it into the corners.

7. 7

   Second rise

   Cover the pan loosely with plastic wrap or a towel. Let rise until the dough crests about one inch above the rim of the pan, about 45 minutes to 1 hour. The top will feel pillowy when gently pressed. Start preheating your oven to 375°F (190°C) when the dough is about three-quarters risen. The timing should align perfectly.

8. 8

   Prepare for baking

   Brush the top of the loaf gently with the egg white wash. Work carefully so you don't deflate the dough. Scatter the mixed seeds generously over the top, pressing them lightly so they adhere. The egg wash serves two purposes: it helps the seeds stick and creates a golden, glossy crust.

9. 9

   Bake the loaf

   Bake in the center of the oven for 40 to 45 minutes. The loaf is done when it's deeply golden brown on top and sounds hollow when you tap the bottom. An instant-read thermometer inserted into the center should read between 190-200°F. The internal temperature is the most reliable indicator. Don't trust color alone.

   If the top browns too quickly, tent loosely with foil for the last 15 minutes of baking.
10. 10

    Cool completely

    Remove the loaf from the pan immediately and transfer to a wire rack. Let it cool completely before slicing, at least 1 hour. This is the hardest part. The bread is still cooking inside, and cutting too soon releases all that steam, leaving you with a gummy interior. Patience. The wait is part of the process. Listen to the crust crackle as it cools. That's the sound of success.

Chef Tips

• •Weigh your ingredients if you own a kitchen scale. Flour measurements by volume can vary by as much as 20 percent depending on how you scoop. Weight eliminates guesswork.
• •Store the cooled loaf cut-side down on a wooden board for up to three days. The exposed crumb seals against the wood, and the crust stays intact. Plastic bags soften the crust and invite mold.
• •This bread freezes beautifully. Slice before freezing so you can pull individual slices as needed. They toast directly from frozen in about three minutes.
• •For a darker, more complex crust, replace the honey with molasses. The flavor becomes earthier, more appropriate for winter.
• •The seed mixture is a suggestion, not a commandment. Use what you have. Chia seeds, hemp hearts, poppy seeds all work. Keep the total weight around 195g for proper balance.

Advance Preparation

• •The grain soaker must be prepared at least 8 hours ahead, or up to 24 hours refrigerated.
• •Shaped dough can be refrigerated overnight for the second rise. Let it come to room temperature for 30 minutes before baking.
• •Baked loaf keeps at room temperature for 3 days, or frozen for up to 3 months.

Frequently Asked Questions

Nutrition Information

1 serving (about 65g)