Multi-seed bread on first rising

Multi-seed bread fresh from the oven

Multi-seed bread

Often Multi-grain bread recipes will include things like whole linseed, sunflowers, pumpkin seeds, and these can be a bit rough on a young toddler’s gut. This is especially apparent when they get old enough to inform you ‘Poo! Seeds!’; they can obviously feel it. So, the seeds I’ve used for this bake are gentler and smaller passing through; the wonderful thing about home-made bread is that you can adapt it to suit. I also really like making Ancient Grains bread which is very light and fluffy!

Ingredients

• 325ml water
• 2T + 2 tsp oil (I use rice bran)
• 1 1/2 tsp salt
• 2 1/2T sugar
• 3c 2T flour
• 2T milk powder
  • Baby formula also works.
• 9-12T seeds (I used 3T ground linseed, 3T poppy, 3T sesame).
• • 3 tsp bread improver yeast

Allergies: soy free, peanut free, tree nut free.

Directions

1. Put everything into the breadmaker in order listed. Select Dough only.
2. When it finishes, select Dough only again so that it goes through another knockdown/rising cycle.
3. Take out dough, knead for a couple of minutes, and place in bread tin. Let it rise while oven heats
4. Heat oven to 220’C.
5. Bake at 220’C for 10 minutes, then at 180’C for 30 minutes.
6. Bread should sound ‘hollow’ if you take it out of the tin and knock on the bottom.