This Seeded Multigrain Sandwich Bread is light and fluffy, combined with lots of whole grains and a crunchy, seedy topping. It’s also a bread that offers a ton of flexibility in terms of how you bake it up and what you fill it with. It has a hearty and satisfying flavor. I finally mastered a multigrain bread that’s both soft and sturdy. If you love homemade bread and crave added texture, you’ll enjoy this multigrain loaf. Hearty, wholesome, nourishing and delicious!
Ingredients
Dry mix
2 1/2 cups whole wheat flour
2 tbsp oats
2 tbsp Flax seed powder
1 tbsp sunflower seeds
1 tbsp black sesame seeds
1 tsp salt
1 tbsp yeast powder
2 tbsp brown sugar
1 cup warm milk with 3 tbsp melted butter.
Butter for greasing
Egg white for brushing
Leftover seeds and oats for sprinkling.
Method
Mix all ingredients mentioned under dry mix thoroughly. Add warm milk and butter mixture to it slowly kneading continuously until soft for about 10min. Cover and allow to rise for an hour until doubled in size
. Punch and Knead again. Grease loaf pan with butter and shape the dough into a loaf and place it in.. Leave to rise for 20 min. Brush with egg wash and Sprinkle with leftover seeds and oats. Simultaneously for any remaining dough, Sprinkle with zaatar topping. Bake for 35 min in a preheated oven at 200 degrees until the top crust turns golden brown. Cool and remove.. Slice them and enjoy😋😋 every bite loaded with nutrients.