Tuesday, January 12, 2016

Multigrain Seeded Loaf #BreadBakers

The new year means getting back into a healthier way of eating for many people - especially after the excess of the holidays (and for us, birthdays as well!), our bodies are craving a chance to recalibrate and get back into their natural rhythms. Rather than turn to the katest "cleanse" or diet fad, why not start simply by just swapping in fibre-, protein- and mineral-rich whole grains and pseudograins for the refined white stuff?

It's even easier than it sounds - a slice of grainy, homemade (or at least minimally processed) bread will keep you fuller and your gut happier than the same amount of kitchen sponge Wonder Bread, and will even give you extra energy with all the B vitamins the whole grains and seeds contain. The eating experience is enhanced too - this hearty, wholesome loaf for example, is packed with rich, toasty seeds and grains and baked hearth-style on a baking stone for a dense, dark crust. It's good enough to eat without adornment with a bowl of soup or a rustic pasta dish, but is equally at home with your favourite Toast Topper
 
Multigrain Seeded Loaf

This month's #BreadBakers' theme is Ancient Grains, hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means NO MODERN WHEAT. Here's what our creative bakers came up with!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers


Multigrain Seeded Loaf
Adapted from Cook Smart For A Healthy Heart, Reader's Digest Canada 
Makes 1 boule, 18 slices

3 ½ cups whole-wheat bread flour (I used Red Fife heritage wheat flour)¾ cup buckwheat flour
½ cup polenta (coarse cornmeal)
¼ cup amaranth
¼ cup millet
¼ cup teff
2 tsp instant yeast
1 tbsp honey
2 cups warm water
2 tbsp canola oil
2 tsp salt
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp flaxseeds
  1. Combine the flours, polenta, amaranth, millet, teff and yeast in a large bowl.
  2. Mix the honey and water and add to the flour mixture, stirring to form a shaggy dough. Cover and let autolyze 15 minutes.
  3. Add the oil and salt and knead 8-10 minutes, until gluten begins to develop, adding water if necessary to form a soft but not overly sticky dough.
  4. Add the seeds and knead 5 minutes longer.
  5. Place in a greased bowl, cover and let rise 1 - 1 ½ hours, until doubled.
  6. Punch down and shape into a boule. Place, seam side up, in a proofing basket or large bowl.
  7. Cover and let rise 30 -40 minutes, until well risen.
  8. Preheat the oven to 450ºF (with a baking stone if you have one). Turn the dough out onto a parchment-lined, unrimmed baking sheet and slash with a sharp knife.
  9. Transfer the loaf with the parchment to the stone or place the sheet pan in the oven.
  10. Bake for 15 minutes, then reduce the oven temperature to 400ºF and bake for a further 15–20 minutes, until the loaf is golden-brown and sounds hollow when removed from the sheet and tapped on the base.
  11. Cool on a wire rack.
Amount Per Serving
Calories: 161.7
Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 264.5 mg
Total Carbs: 28.5 g
Dietary Fiber: 4.1 g
Protein: 5.5 g