Multigrain Seed Bread
Prep Time: 25 minutes
Rest Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings 2 loafs
Ingredients
● 3 Tablespoons pumpkin seeds
● 3 Tablespoons sunflower seeds
● 4 Tablespoons flax seeds
● 2 tablespoons chia seeds
● 2 Tablespoons Steel Cut Oats, or Cracked Wheat
● ¼ cup Quinta Quinoa
● ½ cup water
● 2 cup coconut flour
● 1 bag of Flourish Buttermilk Protein Pancake Mix
● 2 cups water
● 1 Tablespoon dry, active yeast
● ¼ cup honey
● 1 Tablespoon salt
● ½ cup Additional seeds for garnish, optional, not soaked
Instructions
1. Combine the pumpkin seeds, sunflower seeds, flax seeds, steel cut
oats, chia seeds, and quinoa in a small bowl. Stir in ½ cup water and allow seeds to soak for an hour.
2. In a large mixing bowl, whisk the yeast into 2 cups of warm water. Let rest for 5 minutes.
3. Add honey, coconut flour, Flourish Buttermilk Protein Pancake Mix , seed mix, and salt.
4. Stir together to combine and then knead the dough for about 10 minutes.
5. Cover the bowl with damp cloth and set in a warm place to rise until it has doubled, about 1 hour.
6. Turn out the dough onto a floured surface and divide it into 2 pieces and form the initial shape of pans.
7. Grease the pans with coconut oil.
8. If you want a seedy crust, brush the dough with water and roll them into a mix of extra seeds spread on a plate.
(About ¼ cup of mixed seeds per loaf. Feel free to add in some sesame seeds too!
9. Place the loaves into the baking pans.
10. Cover loosely with damp cloth then allow them to rise again until doubled, 30 minutes.
11. Preheat the oven to 350 degrees.
12. When the bread has risen, make ½”-1″ deep slashes across the top if you’d like.
13. Place in the oven and close the door.
14. Bake for 40 minutes or until the bread reaches an internal temperature of 200 degrees F.
15. Turn out onto a wire rack to cool.
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