The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

5-Seed Multigrain Bread

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Vicious Babushka's picture
Vicious Babushka

5-Seed Multigrain Bread

This bread was made using the recipe from Fundamentals of Classic Bread Baking

MichaelH's picture
MichaelH

Your loaves are very well done and probably delicious. Well done.

isand66's picture
isand66

Looks very nice 

great baking.

108 breads's picture
108 breads

Your photos make me want to try some new recipes. I have been on the fence about using seeds, except for caraway seeds.

Vicious Babushka's picture
Vicious Babushka

White sesame seeds
Black sesame seeds
Cracked wheat (bulghur)
Rolled oats
Flax seeds

The dough is made from a combination of bread flour, whole wheat and rye.

Now if only I could get such nice crumb results from my baguettes & ciabatta!

dabrownman's picture
dabrownman

go!  Nice bread that has to taste great.  Well done.

 I like to grind my flax seeds as they will just pass though your system unaffected by digestion and their nutrition is lost.  I have recently added black and white sesame seeds to the flax and grind them all together after toasting.  Now they end up in every bread it seems just for the huge taste boost and nutrition they bring.

Happy baking