Hearty Multigrain Bread вђ Jeffrey Letourneau Directions. place water, butter, salt, sunflower seeds, sesame seeds, flax seeds, millet, quinoa, bread flour, wheat flour, milk powder, brown sugar, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. run basic cycle. remove loaf from the machine after the cycle is done, 2 hours. Gather the ingredients for the multigrain bread. pour the flours, salt, and yeast into a mixing bowl. stir the yeast and salt into the flour, making sure to keep them separate so the salt doesn't kill the yeast. mix in cooked quinoa, the oats, and the flax seeds along with the molasses, melted butter, and half of the water.
Hearty Multigrain Bread Savor The Flavour Rustic multigrain bread. Instructions. soaking the add ins (1 hour) in a small bowl, combine ¼ cup oats, ¼ cup quinoa, ¼ cup sunflower seeds, and ¼ cup water. let sit for 1 hour. mixing the dough and letting it rise (2 hours) in the bowl of a stand mixer (or a large mixing bowl) combine 3 cups lukewarm water with 1 tablespoon active yeast. Cover the bowl with plastic wrap, and let the dough rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit. turn the dough out onto a floured surface, and form it into a round loaf to fit a 9" to 10" round lidded baking crock. place the dough in the lightly greased crock, smooth side up. Homemade soft multigrain bread.
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