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.
Seeded Multigrain Boule
From EatingWell: January/February 2009
Yes, this 3-pound, seeded, very attractive loaf seems to call for everything but the kitchen sink, but it's worth it! Not only is it high in fiber, but the blend of seeds and grains lends it a wonderfully nutty flavor, aroma and texture. The boule is baked in a 4- to 6-quart Dutch oven or similar ovenproof casserole dish. A heavy container with a tight-fitting lid works best, as the steam trapped inside the pot helps crisp the crust. 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 (and may take slightly longer to bake through). Recipe by Nancy Baggett for EatingWell.
20 Reviews for Seeded Multigrain Boule
It was so good it did not last 2 days!! I am working on loaf #2. Well worth the little extra time!!
An amazingly good bread. Love the texture and seeds. I make it often and have substituted sour dough starte for the yeast. Yummy!
almost 200c per slice? give me a break. That is not 'healthy'.
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.