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Seeded Multigrain Bread

Photo: Randy Mayor; Styling: Lindsey Lower

Hands-on time 30 mins
Total time 12 hrs
Yield

Serves 24

For a weeknight loaf, mix up the flour and yeast in step 1 at night; make the dough the next morning, and proof it in the refrigerator all day. After work, shape and bake the bread as directed in steps 4 through 6.

Ingredients

  • 6 ounces white whole-wheat flour (about 1 1/4 cups), divided
  • 1 1/2 teaspoons dry yeast, divided
  • 1 1/4 cups warm filtered water (100° to 110°), divided
  • Dash of sugar
  • 10.75 ounces bread flour (about 2 1/4 cups)
  • 1 1/2 teaspoons sea salt
  • Cooking spray
  • 1 egg white, lightly beaten
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons flaxseed
  • 2 tablespoons sunflower seeds
  • 1 cup water

Nutrition Information

  • calories 166
  • fat 1.3 g
  • satfat 0.1 g
  • monofat 0.2 g
  • polyfat 0.5 g
  • protein 6 g
  • carbohydrate 31 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 143 mg
  • calcium 15 mg

How to Make It

  1. Weigh or lightly spoon 875 ounces (1 cup) white whole-wheat flour into a dry measuring cup; level with a knife. Combine 875 ounces flour and 1/4 teaspoon yeast in a medium bowl. Add 3/4 cup water, stirring with a whisk. Cover loosely; let stand at room temperature 8 to 24 hours.

  2. Combine remaining 1 1/4 teaspoons yeast, remaining 1/2 cup water, and sugar in a small bowl, stirring with a whisk. Let stand 5 minutes. Add yeast mixture to reserved flour mixture, stirring to combine.

  3. Weigh or lightly spoon remaining 125 ounces white whole-wheat flour and bread flour into dry measuring cups. Place in a food processor. Add salt; pulse to combine. With processor on, slowly add yeast mixture; process about 45 seconds or until dough forms a ball. Turn dough out onto a lightly floured surface; knead 30 seconds, and shape into a tight ball. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until the dough has doubled in size.

  4. Turn dough out onto a lightly floured surface; pat dough into an 8-inch square. Working with 1 corner at a time, stretch each corner to the dough center to form a loose ball. Pat dough again into an 8-inch square. Repeat procedure with corners to form a loose ball; gently roll dough to form a tight ball. Return dough, seam side up, to medium bowl coated with cooking spray; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

  5. Place a pizza stone or heavy baking sheet on middle rack in oven. Place jelly-roll pan in bottom of oven. Preheat oven to 450° (keep pans in the oven as it preheats).

  6. Gently invert dough onto a baking sheet liberally sprinkled with flour. Gently brush dough with egg white; sprinkle with oats and seeds. Gently slide dough onto preheated pizza stone. Pour 1 cup water into jelly-roll pan; bake 30 minutes or until loaf is golden brown and a thermometer inserted into center registers 205°. Cool on a rack for 1 hour before slicing the bread.