Friday, September 7, 2012

Wholemeal Multi Seed Bread


Scalded dough:
150g wholemeal flour
115g boiling water
45g water (room temperature)
  • Add boiling water into the flour and mix with a wooden spoon to form a dough.  Rest for 5 minutes.  Then gradually add in the room-temperature water and mix into a pasty dough.   Cover with a clingfilm and set aside to cool.   Refrigerate for 1 hour (I left mine in the refrigerator overnight).

Main Bread dough:
300g bread flour
150g wholemeal flour
150g plain flour
60g caster sugar
1½  tbsp active dry yeast
2 tbsp LSA (ground linseed, sunflower seed and almond)
2 tbsp black chia seeds
2 tbsp sunflower seeds
2 tbsp pepitas
2 eggs, lightly beaten
110ml cold water/milk
155g natural yoghurt /Greek yoghurt
2 tsp salt
90g Rice Bran oil

  • In a mixer fitted with a dough hook, combine flours, sugar, yeast, LSA, chia seeds, sunflower seeds, pepitas and egg together.  Add in the scalded dough, then gradually add in the water/milk and yoghurt to form into a slightly sticky soft dough.  Add in salt and continue to knead until smooth and elastic (about 10 minutes).
  • Add in oil gradually and continue to knead until fully incorporated.  
    [At this stage, the dough should be able to stretch to form a window-like thin membrane without breaking - Windowpane Test].
  • Shape the dough  into a smooth ball and place in a greased  bowl.  Cover with lightly oiled clingfilm.  Then place it in a warm, moist and draught-free place to allow the dough to rise until at least double or nearly triple its original size.
    [To determine if the dough has risen long enough, poke a floured finger into the  dough.  When you remove your finger, the dough shouldn't spring back at all.  If the dough springs back immediately, it is under-proved and needs more time to proof further.]
  • Once the dough has doubled in size, press down gently on the dough to deflate it.
  • Turn the dough out onto a lightly oiled work surface, divide it into 3 equal pieces.  Roll them into balls. Let them rest for 15 minutes.
  • Working with one piece at a time, flatten the dough into a rectangle.  Roll the dough into a tight cylinder, tucking the dough under itself as you go.  Pinch the seam at the end to close. 
  • Place the loaf, seam side down, in one of the greased loaf pans.  Repeat with the second and the third piece of dough.  Loosely cover with lightly oiled clingfilm and let them rise until just about doubled in size.
  • Preheat oven to 190 degrees C.
  • Bake for about 25 - 30 minutes or until golden brown.
  • Remove the pans to a wire rack and brush the top with butter.  Let the bread cool for 5 minutes before turning out the loaves onto the rack and allow to cool to room temperature before slicing.

Gluten development is tested with the "Windowpane Test".  Pinch a small piece of dough and stretch it into a thin membrane without it breaking and that means the dough is sufficiently kneaded and is ready to rise.  


  1. Oh, what is "black chia seeds"? I've never come across this before. Your bread looks soft in texture. I like to make bread too but usually in buns not in loaf.

    1. There's black and white chia which you get get from the health food aisle in the supermarket or any health food shop. Very rich in Omega 3 and high in fibre. I like this recipe very much as the bread is still soft the next day.

  2. What a gorgeous looking multi-grain loaf!Love the idea of using yoghurt in bread.

    1. I love using yoghurt in my bread as I think it gives a rather softer and moist texture to the bread.

  3. Hi Veronica,
    This is a lovely multi seeds bread loaf. I like to make my bread into loaves too. My boys like to spread their choice of jam on and as for me I like to eat just on its own.
    I never tried your method the scalded dough and also adding yoghurt into bread dough. I like the idea of that I will try your method. Thanks for sharing.

    1. Do try adding yoghurt in your bread dough, it does make a difference.. I personally like this scalded dough method. I usually freeze my bread. Thawed them the night before and the next day the bread still stays soft.

  4. As usual, I admire your breads. I like breads with grains and seeds in them and love the taste and crunch when they are toasted.

  5. I love the texture of the grains and seds in my bread too. when they are fresh I would only spread butter on them and can still enjoy the taste of the seeds.

  6. You are really good at baking bread Veronica, I love their texture very much! Also your pau look so white and fluffy! Bookmarking the recipes for future bakes:D Thanks for sharing!

    1. Hi Jeannie, thanks for your compliments. Let me know how your pau turns out, ok?

  7. Hi Veronica, this must be a very fragrant healthy bread with sooo many different seeds and nuts. BTW what are Chia seeds? My neighbour told me he add them to his oatmeal drink.

    1. Kimmy, chia seeds looks something like sesame seeds; comes in white and black. These super seeds are very good source of omega-3, dietary fibre and other minerals too. It is also said that just 100g of chia seeds contain as much calcium as two cups of milk.

  8. Hi,Veronica, thanks for sharing your freshly baked bread.I'm a bread lover.Your bread is so soft& full of fragrant& healthy too.I can just eat without any spread.Soooo Yummy!!! Your good friend, PSL


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