Six Seed Loaf
Six Seed Loaf

Six Seed Loaf


My delicious six seed no-knead bread recipe also known as ‘Glen’s Six Seed Loaf’. This recipe includes a powerful mix of six super seeds for a nutritious diet. The seed mix is made with nutritious seeds combining pumpkin, sunflower, brown flax, golden flax, sesame, and chia (from biggest to smallest). These seeds are an excellent source of fiber, protein, and iron. Flax seeds, pumpkin seeds, and chia seeds are a rich source of omega-3 essential fatty acids. Sunflower seeds are an excellent source of vitamin E, an antioxidant that helps protect against free radicals. Sesame seeds are rich in monounsaturated fats that help to lower bad cholesterol (LDL).
Six Seed Mix

Six Seed Mix

2 cups bread flour(a)
1/2 cup six seed mixture(b)
1 tsp active dry yeast(c)
2 tsp dough conditioner(d)
3/4 tsp salt
1 tbsp honey(e)
1 tbsp extra virgin olive oil
1 cup water
1 tsp water
Fermented Dough

Fermented Dough

In a 4 quart bowl, combine the bread flour, active dry yeast, dough conditioner and salt. Dissolve the honey in the 1 cup + 1 tsp water at 110F-115F. Add water and extra virgin olive oil to the flour mixture. Mix with a spoon until there is no loose flour (a minute or so). Cover with plastic and put off to the side for 4 hours. During this time the dough should appear bubbly and triple in volume.

Scrape the dough onto a heavily floured surface, sprinkle flour on the top and dust your fingers with flour. Gently press out the dough to about 12 inches wide and fold over 1/3 from right to left and then left to right. Turn 90 degrees and repeat for a total of 4 times. Gently stretch into a 10-12 inch log and place in a 12 x 4.5 in bread pan. Place in room room temperature oven and allow to rise for four hours. Remove the bread pan and heat the oven to 400 degrees Fahrenheit. Bake the bread for 30 minutes rotating the pan once after 15 minutes. Remove from the oven, remove loaf from bread pan and allow to cool on a rack for at least 30 minutes before consuming. If stored in a bread bag, this bread will remain fresh for 3-4 days.

Notes

(a) Alternatively, you can use 1 cup bread flour and 1 cup all-purpose flour.
(b) Six seed mixture
(c) I always use active dry yeast and never use instant yeast.
(d) The dough conditioner is optional but it gives the bread a slightly nicer texture.
(e) Sugar, turbinado sugar, brown sugar or molasses can be substituted for honey.


Comments

Six Seed Loaf — 2 Comments

  1. This bread will make excellent croutons if there is any left after a few days. Slice bread and then cut into cubes. Drizzle with extra virgin olive oil. Sprinkle with garlic powder and salt. Spread onto a sheet pan and bake 15-20 minutes at 350F. Cool and enjoy on salad or soup.

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