What I love about this bread so much is that I can change the seeds and grains I use for each bake and it turns out every single time. Bread is not my expertise so, it feels like magic. This loaf is a delicacy to me and it’s perfect sweet or savory.
I make this bread probably twice a year. Three or four loaves sliced and in the freezer last me a few months. Every time I make it I feel like it’s something deep I’m reconnecting with. It’s past memories, time shared with people I love, growth. This bread feels like I’m sharing an important part of my life.
Ingredients
Equipment
Method
- Dissolve yeast and sugar in warm water. Let it get foamy (5–10 min).2 tsp dry active yeast, 2 Tbsp sugar or honey, 3 cups lukewarm water
- Mix dry ingredients in a big bowl.4½ cups flour, 1¾ cups steel-cut oats, ½ cup rolled oats, ½ cup pumpkin seeds, 1 cup whole flax seeds, 1 cup sunflower seeds, ¼ cup sesame seeds, 3 tsp salt
- Add yeast mixture + milk.2 cups milk of choice
- Cover and let rise overnight (at least 8 hours but i go up to 24 hours).
- Preheat oven to 350°F.
- Scoop dough into a buttered or sprayed 13x4x4 pan. Sprinkle with seeds or oats.spray or butter for pan prepping, sprinkle of extra seeds rolled oats
- Bake 100–120 minutes (until center reaches 210°F). Let cool completely before slicing.
- I slice, freeze, and savor it for months.
Leave a Reply