BREAD RECIPES | Seeded Whole Grain Breakfast Bread

Seeded Whole Grain Breakfast Bread

1 cup bread flour
1/2 cup warm water
1/4 teaspoon active dry or instant yeast
2 teaspoons active dry yeast
3 tablespoons honey plus more for drizzling
1 1/2 cups warm water divided
1 cup old fashions oats
3 tablespoons ground flax
1 1/2 cups while wheat flour
1 1/4 cups bread flour plus more for kneading

  • The night before baking the bread make the preferment. In the bowl of your stand mixer, mix together the flour, water and yeast until a smooth paste forms. Cover the bowl and allow the preferment to ripen at room temperature overnight. The preferment will double in size and become bubbly on top as it sits.
  • The next day measure out 1/4 cup warm water in a glass measuring cup or bowl. Add the yeast and honey. Mix to combine and then allow the mixture to sit, undisturbed for 5 minutes or until the mixture is foamy on top and smells like bread. During the same time add the remaining 1 1/4 cups warm water to a bowl. Add the oats and ground flax. Allow this mixture to sit 5 minutes.
  • After 5 minutes add both the yeast mixture and oats mixture to the bowl with the preferment from the night before. Add the whole wheat flour, bread flour and salt. Using the dough hook, mix the dough on medium speed for 4-6 minutes. If the dough seems extremely sticky, add 1-2 tablespoons flour. Now add in 3-4 tablespoons of the mixed seeds. mix until combined.
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