Yes, bread baking can be addictive. Having stocked up on my favorite Bob’s Red Mill flours and having baked both a Sesame Semolina loaf and an Artisan crusty loaf in the past three days, I was inspired to harken back to my favorite, most toothsome loaf first created before I started this blog in the winter of 2015.
This is another loaf that employs the magic of Dutch oven baking, and, because I love the texture and seedfullness of this loaf for sandwiches, I make it a very large boule – a full 2-1/2 lbs. Yes, it can be halved with minor adjustment to the baking time, but it also freezes beautifully if you want to cut half and store it.
Hearty Multigrain Multiseed Bread
1/2 cup Kashi 7 Whole Grain Pilaf
2 cups boiling water
1 tbsp SAF instant yeast or other quick-acting yeast
2 cups AP flour
1-2/3 cups whole wheat flour
2/3 cup semolina flour or rye flour
2 tbsp vital wheat gluten
1 tbsp brown sugar
1 tbsp olive oil
1-1/2 tsp + 1/2 tsp kosher salt
Seeds: mix together 2 tsp each sesame, poppy, flax and caraway and 1-1/2 tbsp sunflower
1 egg white lightly beaten
Stand mixer with 5-quart bowl, paddle attachment, and dough hook
another 5-quart mixing bowl
7-quart cast iron Dutch oven
Place Kashi pilaf in stand mixer bowl and pour the boiling water over it. let sit until lukewarm, about 18 minutes. Meanwhile, in your other bowl combine all the flours, sugar, 1-1/2 tsp salt, and all but 1 tbsp of the seed mix.
Sprinkle 1 tbsp yeast over the cooled water/Kashi mix and add 1 cup of the flour mixture, stirring until smooth. Using the paddle attachment on your mixture, gradually add the remaining flour on low speed to form your dough. Cover with plastic wrap or cotton towel and let rest 15 minutes, then need with your dough hook at #2 speed for 10 minutes.
Lightly oil the 5 quart mixing bowl, add the dough, cover and let rise about one hour until doubled. On a floured surface, punch the dough down and shape into a boule. Place a large piece of parchment into your 5-quart bowl, move the boule onto the parchment-lined bowl, brush with the egg wash and sprinkle with the remaining tbsp reserved seeds mixed with 1/2 tsp kosher salt. Cut three shallow slashes with a sharp knife across the top. Cover again and let rest 30 minutes.
Place your Dutch oven in the center of your oven and preheat to 450. After 30 minutes, very carefully move the loaf in its sling into your Dutch oven, place the lid back on, reduce oven temperature to 400 and bake for 30 minutes. Remove the lid and bake another 25 minutes until crust is a deep golden brown. Internal dough temperature should be 200-205.
Set loaf on a rack to cool and enjoy after about an hour.