MULTIGRAIN BREAD WITH SEEDS #BREADBAKERS

I made this Multigrain bread with seeds for this month's Bread Bakers event - Theme: Fall Flavors, Host: Wendy   http://adayinthelifeonthefarm.blogspot.com/. 

Thank you Wendy for hosting this event.

Since it's a multigrain bread without all purpose flour the bread is dense but has a awesome flavor, taste and is free of any preservatives.    I added one egg to make it soft and kept it in the fridge 48 hours for slow fermentation.  This gave the bread an awesome flavor.    See how I baked this bread..  

Ingredients

3 Cups Multigrain flour - I used Aashirvaad brand
1 Tablespoon Flax seed

1 Tablespoon Pumpkin seed

1 Tablespoon Sunflower seed

1 Tablespoon Onion seed
2+1/4 Teaspoon Rapid Rising yeast
1+1/2 Cup Lukewarm Water
1 Tablespoon Olive oil
1 Teaspoon Sugar
1 Teaspoon Salt
1 Tablespoon Butter
1 Egg
Oil for greasing the dough and the pan

Method
Mix all the seeds and keep aside.

In a large bowl add flour, sugar, salt, oil, yeast and egg mix well. Add in the luke warm and knead everything until the dough turns soft and smooth.

Place the dough in a greased bowl, wrap the bowl with a cling film and place it for slow fermentation 48 hours in the refrigerator. Check after 24 hours the dough will rise, punch it and keep it again for another 24 hours.

Remove the bowl from the refrigerator at 3 hours before you bake to bring at room temperature, by that time the dough will rise , punch it down . Take it on to the work surface and flatten it with your palms and add 1/2 the quantity of mixed seeds and fold the dough . Make it into a log and place it in a oil bread box and cover it a damp cloth to rise . Then brush egg wash, sprinkle the seeds and bake in a preheat oven at 200 degrees for 35 - 40 minutes. 

When done cool it on a wire rack and slice it when completely cooled. Enjoy with jam or any filling of your choice.

Let's take a look at the other Fall Flavors being shared today Apple Crumb Quick Bread from Food Lust People Love
Apple Raisin Bread from A Shaggy Dough Story
Browned Butter Semolina Pumpkin Bread from Sizzling Tastebuds
Buttermilk Wheat Bread from Magnolia Days
Eggless Apple Sage Cheddar Scones from Spill the Spices
Fall Harvest Bread from Hezzi-D's Books and Cooks
Fig Focaccia from My Catholic Kitchen
Harvest Grains Bread from Hostess At Heart
Mr. Potato Bread from What Smells So Good?
Multigrain Bread With Seeds from Sneha's Recipe
Pumpkin and Apple Cornmeal Griddle Cakes from A Day in the Life on the Farm
Pumpkin Bread from la cocina de Aisha
Pumpkin Breadfrom Sara's Tasty Buds
Pumpkin Bread Rolls from SpiceRoots
Pumpkin Spice Cinnamon Rolls from Recipes, Food and Cooking
Pumpkin Dinner Rolls with Cinnamon Butter from Bread Therapy
Pumpkin, Poppy & Papaya Seeded Breadsticks from G'Gina's Kitchenette
Pumpkin Raisin Bagels from Cook's Hideout
Pumpkin Saffron Yeast Biscuits from The Schizo Chef
Pumpkin Scones from A Baker's House
Pumpkin Sourdough Bread from Passion Kneaded
Schiacciata Con L'uva (Tuscan Style Grape, Olive and Goat Cheese Focaccia) from Ruchik Randhap
Sesame Seeded Semolina Bread from Karen's Kitchen Stories
Spicy Pumpkin Yeast Bread from Mayuri’s Jikoni

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Labels: Breads, Bread Bakers, Flaxseed, Egg, Multigrain Flour, Melon seeds, Sunflower seeds, Onion seeds, Healthy