AuthorSakshi KapoorThis bread tastes like our favorite gluten-free multigrain. It has a better texture then any others bread and is good for you. This sensational bread has a chewy texture and a sweet, grainy flavor.
Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools, about 20 minutes.
Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough, let rest for 15 minutes.
Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes.
Grease the large bowl. Add dough to bowl, turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
After 1 hour, Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly.
Shape into 12x4-inch loaf. Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf.
Place baking sheet with loaf in oven. Immediately pour 2 cups water on lower rack in oven (water will steam).
Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer the bread to a wire rack and let cool completely before cutting.
Ingredients
Directions
Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools, about 20 minutes.
Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough, let rest for 15 minutes.
Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes.
Grease the large bowl. Add dough to bowl, turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
After 1 hour, Mix all seeds in bowl. Punch down dough. Turn out onto lightly oiled surface. Knead briefly.
Shape into 12x4-inch loaf. Sprinkle baking sheet with 2 teaspoons seeds. Place loaf atop seeds. Cover with towel. Let rise in warm area until almost doubled, about 30 minutes.
Place baking pan on lower rack and preheat oven to 425°F. Brush loaf with water. Sprinkle with remaining seed mixture. Using sharp knife, cut 3 diagonal slashes in surface of loaf.
Place baking sheet with loaf in oven. Immediately pour 2 cups water on lower rack in oven (water will steam).
Bake loaf until golden and crusty and tester inserted into center comes out clean, about 35 minutes. Transfer the bread to a wire rack and let cool completely before cutting.
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