Seed Bread–Step by Step

Here’s the post I promised–a step by step tutorial on making whole grain seed bread.

First up, gather your supplies:

Tools

8 x 4 loaf bread pans

Plastic wrap or cotton kitchen towel

Large rising bowl

Heavy Duty mixer with dough hook or very, very strong arms

Kitchen thermometer

Rolling pin or dowel

Dough scraper

Ingredients:

2/3 cup steel cut oats

1 tablespoon salt

4-5 cups good quality whole wheat flour, freshly milled, if possible

3 teaspoons vital wheat gluten

4 tablespoons sunflower seeds

2 tablespoons each black, golden & brown sesame seeds, flax seeds

2 tablespoons vegetable oil & flax seed oil (or all vegetable oil)

3 tablespoons agave nectar (or honey if preferred – not vegan)

2 teaspoons active dry yeast

1 ounce raisins

water


The night before you are planning to bake:

Place 2/3 cup steel cut oats in saucepan

Measure in 1 tablespoon salt

Bring 2 cups of water to a boil; pour boiling water over oats.  Cook on low heat until thick, about 10 minutes.

Remove from the stove.

Next up–the seeds!

4 tablespoons sunflower seeds

2 tablespoons  of each of the following: black sesame seeds, brown sesame seeds, golden sesame seeds, & flax seeds

Mix together

Stir seed mixture into oatmeal

Cover and let sit overnight.

If you can, mill whole wheat berries into flour

If you don’t have that option, choose the best quality, “fresh” whole wheat flour you can find i.e. don’t use the local supermarket’s dusty bag of whole wheat flour.  Whole wheat flour becomes rancid and does not behave well when it sits on the shelf for months.

Soak 1 ounce of raisins in 1/2 cup water for 15-30 minutes, until raisins are plumped (you can do this step the night before at the same time as the oats)

When nicely plumped, pour water and raisins into blender and liquify.

Pour into seed/oats

I am sure you are thinking by now:  “I see why Dave’s Killer Bread” is over $5 a loaf”

To the oat/seed/raisins, add

2 tablespoons good quality vegetable oil

2 tablespoons flax seed oil

3 tablespoons agave nectar or honey

Warm 1/2 cup water to 110 degrees.  Stir in 2 teaspoons dry yeast and let sit 5 minutes until foamy.

Using a heavy duty mixer with dough attachment:

Measure 3 cups whole wheat flour into mixing bowl

Add

3 teaspoons vital wheat gluten

Blend oat and yeast mixtures into flour on low.

Not very promising.  But wait! Give the flour time to absorb your oat/seeds.  About a 15 minute rest, at least.

Then adding somewhere between 1-2 more cups of flour, knead the dough with your machine.

When properly kneaded, it will look very rustic but clear the sides of the bowl.

Plop it on your counter

Now give it the finishing turns to make a lovely ball.

Place ball in large rising bowl

Cover with a damp cotton dish towel

Place in a warm location and let rise until doubled. One to one and half hours.

Doubled dough does not fill in when you poke it 🙂

It sighs instead.

Do this one more time, deflate, round into a ball and let rise once more.  It will take half as long this time.

Deflate

Cut in two with a dough scraper (if you don’t own a dough scraper, I would hurry and get one.  They are an inexpensive, invaluable tool for all sorts of scraping you do in the kitchen)

Cover the dough with plastic wrap and let rest 10 minutesThe 10 minute rest relaxes the dough so the next step is easier–roll the round into a rectangle

Using your dough scraper,  tightly roll the rectangle into a loaf

Tuck in the ends

Place in prepared 8 x 4 loaf pans (spray with PAM),  place in warm rising area, and cover with plastic wrap or wet towel

Let rise until beautifully doubled in pan

Bake in a preheated 350 degree oven for35- 45 minutes.  The loaves will be a deep golden color.  Leave loaves in pans to cool for 2-5 minutes on a rack, then flip onto rack to cool.  The loaves should sound hollow when tapped on the bottom.

Your reward.

~A

We would LOVE any feedback on this recipe.  What worked or didn’t work for you!

This post is linked to Pennywise Platter and Monday Mania

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9 Comments

Filed under Breads and such, Eating well, Vegan

9 responses to “Seed Bread–Step by Step

  1. Pingback: Vegan Whole Grain Seeded Bread | Graceful Table

  2. Wendy

    Mine could have used more rise but it was still amazing. I am a beginner and need to learn how to do the yeast correctly next time. Mine never foamed.

  3. gracefultable

    Hi Wendy! So glad you tried the recipe. I still, after over 30 years yeast baking, use my thermometer every time for the correct temperature. Fresh flour helps, too, to have the lightest bread. Seeds do make bread amazing, don’t they??

    Happy Baking
    ~A

  4. Theresse

    Wow – I’m impressed! Haven’t tried it yet but this looks really close to the real stuff! You said fresh flour helps to have the lightest bread – and being a newbie to all this, I might be confusing terms – but I don’t want light, I want dense, moist and chewy! So I hope that’s what this is. 🙂 Thanks so much for posting this and also for the great pics!

    • gracefultable

      Hi Theresse

      Fresh flour means freshly milled. I have a mill to grind wheat berries. You will still have that great texture but it will rise better :). Thanks for stopping by and let me know how it turns out!

  5. Jeanette

    Made your recipe today. Great recipe love the photos and the step by step instruction! I did not have veggie oil or flax seed oil. I used sunflower and olive oil. I also only had golden roasted sesame seeds and golden flax. Turned out great. Made it in my new Bosch. I will be making this weekly!

  6. Linda

    Flax seed needs to be ground to get any benefits from it. The seeds pass right through our body when whole.

  7. Linda

    I do want to try this tho, I will try grinding my flax. This bread looks amazing!

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