Multi-Grain Seeded Bread
Multi-Grain Seeded Bread
  • 1/2 cup Grape-Nuts-type cereal
  • 2 cups boiling water
  • 2 1/4 tsp active dry yeast (or 4 1/2 tsp fresh)
  • 2 1/2 – 3 cups unbleached white flour
  • 1 tbsp olive oil
  • 1 tbsp dark brown sugar
  • 1 tsp salt
  • 1 1/2 cups whole wheat flour
  • 3 tbsp poppy and sesame seeds, mixed

Place the cereal in a large bowl, and pour the boiling water on top. Stir, and let it stand until the cereal and water cools to about 105°.

Sprinkle the yeast over the cereal and stir until the yeast is dissolved. Let stand until the yeast begins to foam, about 5 minutes.

Add 1 cup of the unbleached white flour to the cereal, along with the oil, sugar, and salt, and stir until smooth. Mix remaining flours and slowliy add. You may or may not need the remaining 1/2 cup. Cover the dough with a clean dish towel and let it rest for 15 minutes.

Turn the dough out onto a lightly floured board and knead until smooth and elastic, about ten minutes, adding more flour if it’s sticky.

Lightly oil a large bowl, place the dough inside, turning it over in the oil, and cover with the dishtowel. Let the dough rise until it’s doubles in size, about 1 hour.

Punch down the dough and turn it out onto a lightly floured surface. Knead for 3 to 4 minutes, then shape into a 12 x 4-inch loaf. Sprinkle a baking sheet with 2 teaspoons of the seed mixture and place the loaf on top of the seeds. Cover the dough with the dishtowel and let it rise until almost doubled, about 30 to 45 minutes.

Set one of the oven racks in the center of the oven and one just below the center. Place a baking pan on the lower rack and preheat the oven to 425°. Brush the dough with a little water and sprinkle with the remaining seed mixture. Using a sharp knife, cut 3 slashes across the top of the loaf. Place the baking sheet with the loaf in the oven and immediately pour 2 cups of water into the hot pan on the lower rack in the oven (water will steam).

Bake the loaf about 30 to 35 minutes. Transfer to rack and cool.