The sixth recipe I made from the Breads Section of The Modern Baker by Nick Malgieri, was the one for Seven Grain and Seed Bread, on page 84. (We are not publishing recipes from the book, so if you like what you see, buy the book and bake along with or without us).
The
recipe makes 2 loaves of bread, but I halved it for a single loaf and it all worked well.
Ingredients were: rolled oats, water, sunflower seeds, poppy seeds,
sesame seeds, yeast, more warm water, all-purpose flour, whole wheat
flour, whole grain rye flour, brown sugar, salt, and butter for the
dough.
This
dough was easy to work
with, just mixing in the mixer, two rises, no kneading, etc. Easy. It
gets formed on a floured surface and placed in the bread pan, left to
rise another hour or so, and then
baked for a half hour, cooling before slicing.
You might notice the
lack of photo for the entire loaf, as I forgot to photo anything except
warm toast slices with melting butter. If you are not a teenage
swimmer, you do not need this much butter, and in fact, the bread is
quite good toasted without anything on it. All the seed flavors are so
delicious toasted and the combination of the flours is wonderful. Not
sure how it would be with sandwiches as one loaf is just enough for
toasting around here. A repeat? Oh, yes.