Multigrain Bread

Step 1/7

• 6 g sunflower seeds
• 6 g flaxseeds
• 6 g pumpkin seeds
• 120 ml water (lukewarm)
• 4 g honey
• 1⅜ g active dry yeast

• 2 bowls (small)
• whisk

Place the sunflower, flax and pumpkin seeds in a small bowl and pour over 150 g of the water. Allow the seeds to soak up the water while preparing the dough. In a seperate small bowl, mix the rest of the water with honey until fully dissolved, then mix in the yeast. Set aside.

Step 2/7

• 55 g whole-grain flour
• 55 g spelt flour
• 2 g salt
• 2⅜ ml apple cider vinegar

• stand mixer with dough hook

In the bowl of a stand mixer with a dough hook, mix the wholemeal and spelt flour with the salt. Once the yeast has bloomed, pour in the apple cider vinegar to the water. Then, pour the wet into the dry ingredients with the mixer running slowly until it is fully combined, uniform and elastic, approx. 7-10 min.

Step 3/7

• ¼ tsp vegetable oil (for greasing)

• kitchen towel
• bowl

Transfer the dough onto the wet counter. With wet hands, shape into a ball and place into an oiled bowl. Cover the bowl with a damp towel and set aside for 1-1.5 hrs. to rise. Once it has doubled in size, the dough is ready.

Step 4/7

Flip the dough onto a lightly wet counter, slightly push it down to give it a deflate and then shape it into a log with wet hands by stretching it out into a rectangle and fold the side facing you half way into the middle, then do the same with the opposite side. Finally do the same with the other two ends and gently roll the dough onto itself into a log.

Step 5/7

• ¼ tsp vegetable oil

• sieve
• plate (large)
• loaf pan
• pastry brush
• kitchen towel

Pour the seeds through a strainer to remove any excess water. Then place the seeds onto a tray or large plate and roll the dough over the seeds. You can lightly press it into the seeds to help them stick. Lightly oil your loaf pan and place the loaf into the pan, gently pushing it in so it fits well. Cover the loaf with a damp kitchen towel and let it rise for approx. 1 more hr.

Step 6/7

• oven
• food thermometer (optional)
• wire rack

Preheat your oven to 200°C/390°F. Once preheated, place the loaf on the middle rack and bake for approx. 30-40 min. (depending on the size of your loaf pan). The loaf is done once it reaches an internal temperature of at least 98°C/208°F. Let cool for approx. 1 hr.

Tip:

Another way to check the bread for doneness is to take the bread out of the oven after the suggested time and tap the bottom with the knuckle of your finger. If it sounds hollow, it’s done. If not, put it back to the often.

Step 7/7

• 45 g nutella® (for serving)

• serrated knife

Once completely cooled down, slice the bread and spread with 15 g of nutella® per serving.

Enjoy your meal!