Multiseeded Multigrain Bread or Rolls

Recipe by Diana 2
READY IN: 3hrs 35mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Put bulgur in a large bowl and pour warm water over top. Let stand for 15 minutes to soften.
  • Sprinkle yeast on top and let stand another 15 minutes until the yeast is foamy, then stir.
  • 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).
  • Transfer the dough to a lightly floured surface, and knead the dough for about 10 minutes until the dough is smooth and springs back.
  • 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.
  • 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.
  • Bake at 375*. Bread will take about 35 - 40 minutes, rolls and rounds about 20.
  • 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.
Advertisement