Multi-Grain Bread with Sesame, Flax, and Poppy Seeds bread
Multi-Grain Bread with Sesame, Flax, and Poppy Seeds baked on a stone.
Monday's are sometimes an easy supper depending on what I have left from Sunday or the weekend in general. Today's treasures are a small tray of crisp cleaned vegetables left from a large tray of veggies and dip and a nice portion of fried chicken breast pieces prepared for those who didn't care for the crappie (a type of freshwater fish). All the fish is gone and the remaining chicken can be heated and top a lovely chef salad for supper.

To finish the meal I have made a wholesome loaf of multi-grain bread to accompany the salad.

The original recipe was found on and I have adapted it to use the things I keep on hand and like to use. It goes like this:


1/2 C. unsweetened multi-grain cereal (I use King Arthur 6 Grain Flakes)
2 C. boiling water
1 scant T. dry yeast ( Red Star Instant)
4 1/3 C. (about) bread flour
4 t. Lora Broady All Natural Bread Dough Enhancer
1 T. olive oil
1 T. dark brown sugar
1 1/2 t. salt
2 t. sesame seeds
2 t. flax seeds (I grind these before using)
2 t. poppy seeds

2 C. water

Place the cereal in the bottom of large stand mixer bowl and pour 2 C. boiling water over. Let stand until the mixture cools to between 105 degrees and 115 degrees F. , about 20 minutes.

Mix the seeds together in a small bowl and set aside.

Sprinkle yeast over the cereal. Add one cup of the bread flour, oil, sugar, and salt and stir with a wooden spoon until smooth. Add 2 t. of the seed mixture. Attach the dough hook and gradually add enough of the flour to form a dough. Cover the whole bowl with a clean kitchen towel and let the dough rest for 15 minutes. (I leave the dough hook in place and just cover everything.)

Using the dough hook knead for about 10 minutes adding flour as necessary or a few drops of water until you achieve a smooth and elastic ball with no dough sticking to the walls of the bowl. 

Fill a large heavy glass bowl or crock with hot water, quickly empty it, dry it, and oil it. Ass the dough to the bowl and turn once to coat with oil. Again cover the bowl with a clean kitchen towel. Let dough rise until doubled, about 1 hour.

Punch down the dough and turn it onto an oiled work surface. Knead briefly. Shape into a 12" x 4" loaf. Sprinkle a baking store or baking sheet with 2 t. of the seed mixture. Place loaf atop seeds. Cover with towel and let rise in a warm place until doubled, about 30 minutes.

Bread dough at completion of rising time.
Position 1 oven rack in the center of the oven and 1 just below it. Place a baking pan on the lower rack and preheat the oven to 425 degrees F. Brush the loaf with water and sprinkle with the remaining seeds. Using a sharp knife, cut 3 slashes diagonally across the surface of the loaf.

Place the baking sheet with the loaf in the oven. Immediately pour 2 C. water into the hot pan on the lower rack in the oven (water will steam).

The addition of the steam component makes for a crusty finished loaf.
Bake loaf until golden brown and crusty, about 35 minutes. Transfer to rack and cool. Can be made 1 day ahead. When completely cool wrap in plastic and store at room temperature.

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