Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Multiseeded Multigrain Bread or Rolls Recipe
    Lost? Site Map

    Multiseeded Multigrain Bread or Rolls

    Multiseeded Multigrain Bread or Rolls. Photo by Diana #2

    1/1 Photo of Multiseeded Multigrain Bread or Rolls

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 35 mins

    3 hrs

    35 mins

    Diana #2's Note:

    I love 'nutty' type breads. These are hearty, tasty, and definitely good for you. I got a little lazy when making these and decided to cut the dough into slices instead of forming rolls, and ended up with bread 'discs'. These turned out very well. Easily sliced in two, or just slather butter on top.....a little honey also goes really well. These also freeze extremely well. This is adapted from a Robin Hood recipe, which I've noted further down.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 16

    Yield:

    loaves ...

    Units: US | Metric

    Directions:

    1. 1
      Put bulgur in a large bowl and pour warm water over top. Let stand for 15 minutes to soften.
    2. 2
      Sprinkle yeast on top and let stand another 15 minutes until the yeast is foamy, then stir.
    3. 3
      To the yeast mixture, add honey, oil, pecans, sunflower seeds, sesame and poppy seeds, salt, and 1-1/2 cups flour. Beat on low speed of an electric mixer. Add remaining flour slowly. (my mixer isn't strong enough for this, so I do it while kneading).
    4. 4
      Transfer the dough to a lightly floured surface, and knead the dough for about 10 minutes until the dough is smooth and springs back.
    5. 5
      Place in a greased bowl, turning to coat, and cover with parchment paper and a tea towel. Put the bowl in a warm, draft free place to rise for 2 hours. I warm up the oven for a few minutes and do my rising in there.
    6. 6
      Punch the dough down. You can have either 2 loaves, baked in 8-1/2 x 4 loaf pans which have been lightly greased, or 16 rolls. For the bread 'rounds' as show in the photo: form the dough into a cylinder, and cut into 1" slices. After you have divided your dough, loosely cover with parchment paper and let rise again for a further 45 minutes. Brush the tops with the beaten egg and sprinkle with sesame seeds.
    7. 7
      Bake at 375*. Bread will take about 35 - 40 minutes, rolls and rounds about 20.
    8. 8
      NOTE: This is an adapted version of Robin Hoods 'Multiseed Bread'. The original called for walnuts, a half cup each of sunflower and pumpkin seeds, and whole wheat flour.

    Ratings & Reviews:

    • on November 08, 2011

      55

      Great bread and buns. I made one loaf and 8 buns. Really good. I did add 2 T. gluten and 1/2 c. 7 grain cereal to replace some of the WW flour. They did take along time to raise but well worth the time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 04, 2011

      45

      making these now... they smell amazing! i did add more grains (mixed brown rice, cornmeal, oatmeal, barley) and had to add more liquid so i made twice as many as the original recipe. I made them as rolls and theyre perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2010

      55

      I'm with you on liking the nutty, multigrain breads, & your recipe here makes ABSOLUTELY GREAT TASTING LOAVES! Found some of the nuts, wheat & flour at Winco, a favorite store of mine, & thoroughly enjoyed making this bread! Will be making it again & probably often, at that! Thanks for sharing the recipe! [Tagged, made & reviewed as a recipenap in the Aus/NZ Recipe Swap #36]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Multiseeded Multigrain Bread or Rolls

    Serving Size: 1 (61 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 133.7
     
    Calories from Fat 90
    67%
    Total Fat 10.0 g
    15%
    Saturated Fat 1.1 g
    5%
    Cholesterol 11.6 mg
    3%
    Sodium 7.5 mg
    0%
    Total Carbohydrate 9.7 g
    3%
    Dietary Fiber 1.7 g
    6%
    Sugars 6.1 g
    24%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    multi-grain flour

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites