Sunflower Seed Multi-Grain Bread

Most of us in the blog world have heard of Pinterest.  And if you are as addicted as most who have found this internet sensation, then you must have seen the pin on Dutch Oven Bread.  It is really an amazing recipe and if you want the best white bread boule, you should check out the link and start of with that recipe.  Also, they include add-in combinations that sound amazing too.

I guess what I am trying to say is I didn’t reinvent the wheel over here.  I just made it my own.  It has some more oomph to it.  Some heath pizzazz.  Some fiber for your colon so to speak.  Yes, you heard me right…mine is gonna help that after coffee ritual out and for some of us, we could all use a bit of help.

Oh, I digress and if I offend I apologize.  Let’s get back to flavor.

I love complex breads.  Oh don’t get me wrong the fluffy white stuff is made for pb&j and grilled cheeses of my youth and when I want to warp back in time, it is my go to choice.  But, for the most part, I like a bread with some depth of flavor and with some more texture and I love a slice that can fill me up for my morning workouts.  Slap some peanut butter and fresh banana on this and you have a great distance run breakfast of champions.  Feeling savory, toast a slice and gift it with one scrambled egg with half an avocado and some good quality salt and I am ready to rock and roll.  And never underestimate the tried and true smear of butter with or without cinnamon sugar or another sprinkle of salt.

Multi Grain Bread

And I know there is a lot of love/hate for bread, gluten and carbohydrates in general.  This is where easy homemade bread comes in.  I add no preservatives.  Well, that isn’t entirely true.  I add salt and honey, but they are pure and natural and my bread will not last longer than my own life, so I consider this a good thing.  I buy only organic ingredients and I know exactly what I am putting into the bread, therefore I know what will be going into me and my families bodies.  As far as the gluten, well I haven’t experimented with those flours yet, but that could be in the near future.

This is really a forgiving bread.  You can leave it out a decent chunk of time and it will be okay.  The one thing I do recommend is a small kneading time and have it sit after the knead for an hour or two.  I like the result of the kneaded bread better than the no knead, but hey it is your bread so you get to choose to do this step or not.

Last word of advice is to buy the best ingredients you can (or are willing to) afford.  It makes a difference in flavor and the end product.  But again, this is more of an opinion than fact.

Sunflower Multi Grain Bread

Sunflower Seed Multi-Grain Bread

  • 1 1/2 cup Organic White Flour plus more for dusting (I used King Arthur’s AP White Flour)
  • 1 cup Organic Whole Wheat Flour (I used Bob’s Red Mill)
  • 1/2 cup Organic Quick Cooking Dry Oatmeal
  • 1/4 cup Organic Ground Flax Seed
  • 1/8 cup Chia Seeds
  • 1/2 cup Sunflower Seeds
  • 2 tsp Sea Salt (or any other salt you choose)
  • 1 tsp Dry Active Yeast
  • 1/4 cup Honey
  • 1 1/2 cup Water
  1. In a large mixing bowl, combine all the dry ingredients together and mix gently till combined.
  2. Warm the room temperature water in the microwave for 15 seconds.  Add the honey into the just warmed water and stir to combine.
  3. Make a small well in the dry ingredients and pour the honey water into the mixing bowl.  Stir until just combined.  Cover with plastic wrap and set on the counter somewhere in your kitchen for the next 12-18 hours.
  4. Two hours before you want to bake the loaf off.  Heavily dust your clean countertop.  Scrap all of the dough out of the bowl and knead you dough with floured hands for 3 minutes or until it forms a ball and becomes slightly elastic.  Dust the counter or your hands as needed.  Leave the dough ball on your counter and re-cover with the plastic wrap.
  5. An hour and a half into the dough resting, put your dutch oven in the convention oven and warm it to 425 degrees.  When it reaches 425.  Set your timer to 30 minutes.  After the timer goes off, with gloved hands, take the dutch oven out of the oven and open the lid.  It is all hot so be careful not to burn yourself with the dutch oven or the steam trapped inside of it.
  6. Place the dough into the dutch oven, cover it and place it back in the convention oven.  Baked covered for 20 minutes.  Uncover the dutch oven and back for 15 minutes more or until cooked in the center and caramel brown colored on the crust.
  7. Pull dutch oven out of the oven and as soon as you can, put the bread boule on a wire rack to cool.

It seems like a lot of work, but it isn’t.  It only takes a few actual minutes of real work.  The rest is waiting time.  Now go and make some fresh bread for you and those you love…Clink!


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