Baking · serves 2

Multigrain Seed Loaf

Seeds through the crumb and over the crust. Keeps four days.

180 min Some work Vegetarian

Ingredients

  • 2.5 cups atta
  • 1.5 cups bread flour
  • 1/2 cup oats
  • 1/2 cup mixed seeds (sunflower, pumpkin, sesame, flax)
  • 2 tsp instant yeast
  • 2 tsp salt
  • 2 tbsp honey
  • 1.75 cups warm water
  • 3 tbsp oil

Method

  1. Soak the seeds and oats in half the water for 30 minutes first. Dry seeds steal moisture from the dough and give you a crumbly loaf.
  2. Mix everything, rest 20 minutes, then knead 10 minutes.
  3. Rise 1.5 hours.
  4. Shape, roll the wet top in more seeds, into a tin.
  5. Second rise 50 minutes.
  6. 200°C for 35-40 minutes. Cool completely — seeded loaves are gummy if cut warm.

Questions people ask about Multigrain Seed Loaf

How long does Multigrain Seed Loaf take?

About 180 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of atta in Multigrain Seed Loaf?

Use plain flour, though the dough will be softer and need less water.

Can I make Multigrain Seed Loaf ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Multigrain Seed Loaf vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

Do I need an oven for Multigrain Seed Loaf?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Multigrain Seed Loaf?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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