Multigrain Bread


Multigrain sesame, flaxseed and poppy seed bread provides your kids a good nutrition.


  • 2 teaspoons sesame seeds
  • 2 teaspoons flaxseed
  • 2 teaspoons poppy seeds
  • 2 cups water
  • total 1/2 cup unsweetened multigrain flakes


  1. Place the flakes in a large Bowl Pour into 2 cups of boiling water Allow to cool about 20 minutes.
  2. With the flakes Sprinkle add 1 cup of bread flour, oil, sugar and salt and stir until smooth. Gradually stir in the remaining bread flour to form a dough. cover dough; Give 15 minutes to rest.
  3. Place the dough on a floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour if sticky. A large bowl of oil.put the dough in the bowl; put on your coat. Cover the bowl with a clean tea towel. Let the dough rise in a warm place for about 1 hour until doubled in size.
  4. Mix all the seeds in a bowl. hit the cakePlace on a lightly oiled surface. Mix briefly. Shape into a 12 x 4 inch loaf. Sprinkle a baking sheet with 2 teaspoons of seeds. Put the bread on the seeds.Cover with a towel. Let rise in a warm place until almost doubled in size, about 30 minutes.
  5. Place 1 oven rack in the center and 1 directly under the center of the oven. Place the baking sheet on the low rack and preheat the oven. Brush the bread with water.Sprinkle with remaining seed mixture.
  6. With a sharp knife, make 3 diagonal cuts across the top of the bread. Place the pan with the bread in the oven. Immediately pour 2 cups of water into a hot pan on the lowest shelf of the stove the water will begin to evaporate.
  7. Bake bread until golden, crispy and toothpick inserted in center comes out clean, about 35 minutes. Transfer to a wire rack and let cool. You can bake bread loaf 1 day in advance. Wrap in aluminum foil and store at room temperature.


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