Tips for variation<\/strong><\/h3>\n\n\n\nToasted Seeds<\/strong>– There\u2019s also the option of adding toasted seeds to bread if you want to intensify the flavour. Simply place the seeds in a skillet on medium heat without adding any oil. Stir with a wooden spatula every 10 seconds until the seeds are golden brown. Remove from heat and pan, and let the seeds cool in a bowl, then add to bread dough.<\/p>\n\n\n\nFlour<\/strong>– for this particular recipe, I used brown bread flour but on other occasions, my daughter has used all-purpose flour with great success. You may use whichever of the two, depending on what you like.<\/p>\n\n\n\nSugar<\/strong>– I can\u2019t remember the last time I bought white sugar- I normally use brown sugar or honey for my baking and everyday use. You can substitute white sugar with brown if that is what you have in your house.<\/p>\n\n\n\nVegetable oil<\/strong>– Canola oil is the best for this seeded bread recipe because it has the most neutral taste. However, if you don\u2019t have canola oil, you may use sunflower oil.<\/p>\n\n\n\nMulti seed mix<\/strong>– You can use different types as of seeds. In this recipe, I used a multi seed mix that I bought from a store.<\/p>\n\n\n\nCan I prepare bread dough to be cooked the next day?<\/strong><\/h2>\n\n\n\nIf you don\u2019t intend to make the bread straight away, you can prepare the dough the day or night before. Follow the steps from 1 to 4, and let the dough rise as normal after mixing and then cover the bowl and refrigerate. Take the dough out the next day, shape it, let it rise and then bake.<\/p>\n\n\n\n
Can I freeze homemade bread?<\/strong><\/h2>\n\n\n\nYou can store this seeded bread for a day or two by wrapping it in foil. If you would like to keep the bread fresh for more than 2 days, wrap it tightly in a freezer bag and freeze it for up to 2 months.<\/p>\n\n\n\n <\/figure>\n\n\n\nHow to make multigrain seeded bread recipe<\/strong><\/h2>\n\n\n\nIngredients<\/p>\n\n\n\n
2 cups warm water 110 <\/em>\u00b0<\/em>F\/45 <\/em>\u00b0<\/em>C<\/em><\/li>\u00bd cup white sugar<\/li> 1 \u00bd tablespoons active dry yeast<\/li> \u00bc cup vegetable oil<\/li> 2 tablespoons multi seed mix<\/li> 1 \u00bd teaspoons salt<\/li> 5-6 cups flour this recipe uses brown bread flour, but it can also work with all-purpose flour!<\/em><\/li><\/ul>\n\n\n\nMethod<\/p>\n\n\n\n
In a large bowl, dissolve 1 tbsp of the sugar in warm water then stir in the yeast. Let it prove until the yeast resembles a creamy foam; about 5-10 minutes.<\/li> Mix in the remaining sugar, oil, seeds salt into the yeast.<\/li> Mix in the flour one cup at a time. The dough should be sticky after all the flour is mixed in. (Clean the sides of the bowl and add a bit of oil to the bottom.)<\/li> On a clean surface, knead the dough for about 5 minutes. Afterwards, place in the now oiled bowl and cover with a cloth. Allow it to rise for 1 hour.<\/li> After the dough has risen and doubled in size, place it on a surface again and knead it. Once all air bubbles are absent after kneading, divide the dough in half and place it into two greased bread pans. Allow the dough to rise for about 15 minutes.<\/li> Bake at 350 \u00b0F (175 \u00b0C) for 30 minutes or until the bread is golden brown on top and it sounds hollow inside when it is tapped on.<\/li><\/ol>\n\n\n\n <\/figure>\n\n\n\n