A light and fluffy bread with the buttery taste of maple syrup, and delightful crunch of healthy seeds and fibre.
Maple Multigrain Bread
- 1/2 cup multi-grain cereal (Red River, 7 grain, etc.)
- 2 1/4 cups boiling water
- 3 teaspoons active dry yeast
- 1/2 teaspoon sugar
- 5 cups white flour
- 3 tablespoons maple syrup
- 3 tablespoons vegetable oil
- 3 teaspoons salt
- 4 tablespoons mixed seeds: sesame, poppy, flax, hemp etc.
- Place multigrain cereal in a large bowl or the bowl of a stand mixer fitted with a kneading hook. Pour boiling water over the cereal and let stand until mixture cools to between 105°F- 115°F.
- When the cereal is at the proper temperature, sprinkle the yeast and 1/2 teaspoon sugar over the cereal mixture, stir to combine, then let stand until you see a thick foam on the surface, about 10 minutes.
- Stir the vegetable oil and maple syrup into the cereal mixture, then add flour and then knead by hand for 8-10 minutes, or for 5 minutes with a stand mixer.
- Pour the dough into a greased bowl, then cover and let rise in a warm, draft-free place (oven with the light on) until doubled, about 1-1/2 hours.
- Turn out onto a lightly floured surface. Lightly flour the top, then fold the edges of the dough into the centre. Sprinkle more flour and kneed until dough no longer sticks to the counter.
- Cut the dough in two, shape into a loafs, tucking the bottoms underneath.
- Sprinkle 1/2 of the mixed seeds into the bottom of the two bread pans place the dough in the tins, then cover with saran wrap and let rise until doubled in size, 45 min to 1 hour.
- Before baking, brush top of loaves with water and sprinkle with remaining seed mixture.
- Bake in preheated 375°F oven until golden and crusty, about 30-35 minutes.