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Seeded Multigrain Boule

January/February 2009

Your rating: None Average: 4 (70 votes)

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.



READER'S COMMENT:
"An amazingly good bread. Love the texture and seeds. I make it often and have substituted sour dough starte for the yeast. Yummy! "
Seeded Multigrain Boule

20 Reviews for Seeded Multigrain Boule

10/07/2013
Anonymous

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.

Comments
01/29/2013
Anonymous

It was so good it did not last 2 days!! I am working on loaf #2. Well worth the little extra time!!

Comments
08/13/2010
Anonymous

An amazingly good bread. Love the texture and seeds. I make it often and have substituted sour dough starte for the yeast. Yummy!

Comments
05/23/2010
Anonymous

almost 200c per slice? give me a break. That is not 'healthy'.

Comments
12/26/2009
Anonymous

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.

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