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Seeded Multigrain Boule
Seeded Multigrain Boule
21 Reviews
From: EatingWell Magazine, January/February 2009
Not only is this seeded loaf high in fiber, but the blend of seeds and grains lends it a wonderfully nutty flavor, aroma and texture. A heavy container with a tight-fitting lid works best, as the steam trapped inside the pot helps crisp the crust of the boule. Keep in mind that in a very wide-bottomed pot the loaf will spread out and be fairly flat; in a taller, narrower one it will be thicker and have more height (but may take slightly longer to bake).
- By: Nancy Baggett EatingWell Recipe Contributor
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup uncooked long-grain brown rice, preferably brown basmati
- 2½ cups whole-wheat flour, plus 3 tablespoons, divided
- 2 cups unbleached bread flour, (see Note), plus more as needed
- ⅓ cup old-fashioned rolled oats
- 2 tablespoons toasted wheat germ
- 4 tablespoons roasted pepitas, or sunflower seeds, divided
- 3 tablespoons flaxseeds, preferably golden, divided
- 3 tablespoons poppy seeds, divided
- 3 tablespoons sesame seeds, divided
- 2¼ teaspoons table salt
- 1¼ teaspoons instant, quick-rising or bread-machine yeast
- 2½ cups ice water, (see Tip), plus more as needed
- 3 tablespoons clover honey, or other mild honey
- 2 tablespoons liquid egg substitute, or 1 beaten egg white, for glazing
Preparation
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Active
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- Mix dough: Grind rice in a blender or coffee mill (a food processor won't work) until mostly powdery but with some fine bits remaining. Transfer to a 6-quart (or larger) bowl. Thoroughly stir in 2½ cups whole-wheat flour, 2 cups bread flour, oats, wheat germ, 2 tablespoons each pepitas (or sunflower seeds), flaxseeds, poppy seeds and sesame seeds, the salt and yeast. Thoroughly whisk 2½ cups ice water and honey in a medium bowl. Vigorously stir the wet ingredients into the dry ingredients, scraping down the sides and mixing just until the dough is thoroughly blended. The dough should be moist and somewhat sticky, but fairly stiff. (The seeds will absorb moisture, stiffening the dough as it stands.) If the mixture is too dry, stir in just enough additional ice water to facilitate mixing, but don't overmoisten. If the dough is too wet, stir in just enough bread flour to stiffen slightly. Lightly coat the top with oil. Cover the bowl with plastic wrap.
- First rise: Let the dough rise at room temperature (about 70°F) for 12 to 18 hours; if convenient, stir once partway through the rise. For convenience (and improved flavor), you may refrigerate the dough for 3 to 12 hours before starting the first rise.
- Second rise: Generously coat a 4- to 6-quart Dutch oven (or similar ovenproof pot) with oil. Coat the bottom and sides with 2 tablespoons whole-wheat flour. Vigorously stir the dough to deflate it. If it is soft, stir in just enough flour to yield a firm but moist dough (it should be fairly hard to stir). Transfer the dough to the pot.
- Sprinkle the remaining 1 tablespoon whole-wheat flour over the dough; pat and smooth it in. Firmly tuck the sides underneath all the way around to form a round ball of dough; dust with more flour as needed. Brush the loaf with egg substitute (or egg white) and sprinkle the remaining 2 tablespoons pepitas (or sunflower seeds) and 1 tablespoon each flaxseeds, poppy seeds and sesame seeds over the top (it will be heavily coated). Using well-oiled kitchen shears or a serrated knife, cut two ½-inch-deep concentric circles in the top of the loaf, one about 2½ inches out from the center, the other 3½ inches out. Put the lid on the pot or tightly cover with foil.
- Let rise at warm room temperature until the dough is double the deflated size, 1¼ to 2¼ hours. (For an accelerated rise, see Tip.)
- 20 minutes before baking: Position a rack in lower third of oven; preheat to 475°F.
- Bake, cool, slice: Reduce oven temperature to 450 degrees . Lightly spritz or sprinkle the loaf with water. Bake, covered, on the lower rack until the top is lightly browned, 50 to 60 minutes. Uncover and bake until a skewer inserted in the center comes out with just a few crumbs on the tip (or until an instant-read thermometer registers 204-206 degrees ), 15 to 25 minutes longer. Cool in the pot on a wire rack for 10 to 15 minutes. Turn the loaf out on the rack and let cool to at least warm before slicing.
- To make ahead: Wrap airtight and keep at room temperature for up to 3 days or freeze for up to 2 months.
- Note: Milled from high-protein wheats, bread flour develops strong gluten, resulting in well-risen loaves. It helps give breads with a high percentage of whole grains better structure and a lighter texture. Find it near other flours in most supermarkets.
- Tips: To prepare “ice water” for this recipe, add a heaping cup of ice cubes to cold water and stir for about 30 seconds before measuring out the water.
- You can turn your microwave into a warm, moist environment to help accelerate the second rise of the bread dough. Begin by microwaving ½ cup water in a 1-cup glass measure just to boiling. Set the water in one corner of the microwave, place the pan of dough on the other side of the turned-off microwave and close the door. The dough will double in size in 45 minutes to 1½ hours.
- Serving size: 1 slice
- Per serving: 198 calories; 3 g fat(0 g sat); 4 g fiber; 37 g carbohydrates; 7 g protein; 65 mcg folate; 0 mg cholesterol; 3 g sugars; 11 IU vitamin A; 1 mg vitamin C; 44 mg calcium; 2 mg iron; 334 mg sodium; 147 mg potassium
- Carbohydrate Servings: 2½
- Exchanges: 2 starch, ½ fat
Reviews 21
October 20, 2015
By: Arlene Hanson
Outstanding taste, time-management nightmare
My friends and I love this bread a lot. I'm trying to figure out how to make it successfully in my Romertopf clay cooker and using my sourdough starter instead of the yeast. I don't know how to be certain of either. I have found instructions for using the clay cooker....and I plan to try the cold start method. But I would love help on the sourdough starter piece (I have a very lively starter).
Pros: Taste and texture are unparalleled.
Cons: The 18-24 hr first rise is difficult to judge.
October 07, 2013
By: EatingWell User
This is one of the easiest and most delicious batter breads I have ever tried. My quest for more fiber and nutrition in my homemade breads has been accomplished in this recipe. Only change I made was a little more honey.
January 29, 2013
By: EatingWell User
It was so good it did not last 2 days!! I am working on loaf #2. Well worth the little extra time!!
August 13, 2010
By: EatingWell User
An amazingly good bread. Love the texture and seeds. I make it often and have substituted sour dough starte for the yeast. Yummy!
May 23, 2010
By: EatingWell User
almost 200c per slice? give me a break. That is not 'healthy'.
December 26, 2009
By: EatingWell User
I have made this bread three times, and each time it has turned out wonderfully! I used both the pepitas and the sunflower seeds as well as all other ingredients listed. It turned out looking like an artisan loaf bought at an expensive European bakery.
An enameled cast iron dutch oven produced a wonderful textured loaf.
September 28, 2009
By: EatingWell User
I have made this bread dozens of times now. It is a staple for our family. Got tired of grinding rice, I now use raw quinoa, same amount with excellent results. I have also substituted corn meal for the wheat germ, yummy. Also, I agree with other comments, mixing honey into ice water is a ridiculous exercise. I just drizzle the honey onto the mixed dry ingredients before adding the water. I have made many loaves where the only change I made was using ice water or cold water straight from the tap. I could not discern any difference. Did same experiment using regular yeast and quick rise yeast. Again, no difference. Don't be afraid to experiment is the moral of this story.
Christine, Lopez Island, WA
September 28, 2009
By: EatingWell User
Just a note; Grind whole flax meal with the rice or seperatly as whole flsx seed does not digest in the system. Ground flax meal can be purchased in most markets and all health food stores. Flax seed,meal and oil must be kept in the refridgerator as it will go rancid rather quickly if left out...Chef Jim
Jim Harrison, Parkersburg, WV
September 28, 2009
By: EatingWell User
I've now made this VERY EASY bread twice. Both times, it turned out excellent. In fact, my husband and I both believe this is one of the best breads we've ever had. It's absolutely delicious. I made it for Easter dinner with friends and everyone who came loved it, too. After trying my hand at homemade bread many times over the years, with mediocre results, I now feel like an expert bread maker.
Seattle foodie, Shoreline, WA
