Rustic Muti-grain Bread with Seeds and Nuts
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 138.0
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 230.7 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 4.2 g
- Protein: 4.8 g
View full nutritional breakdown of Rustic Muti-grain Bread with Seeds and Nuts calories by ingredient
Introduction
This is an April 2020 Covid-19 stay-at-home-inspired bread. Very dense, delicious and nutritious. So healthy you shed 1 year with each bite. I'm entering 4th grade next year.Special Equipment: Covered Dutch Oven cast-iron pot of good quality (i.e. Le Cruset); 2 Cotton towels but not terrycloth because the fibers will stick to the dough; Cooling wire rack or other cooling surface that will allow air to flow around your baked bread; Because there are 20 hours of inactive time, we make the dough in the evening so we have freshly baked bread for the next evening.
Hints:
1. When adding water to dry ingredients, mix thoroughly but dough will be coarse, lumpy and craggy - not smooth like a regular dough. If dough is too sticky, just add a little more flour. If too dry, add more water a tablespoon at a time. Bread dough is very forgiving.
2. Do not use a fat (butter or oil) in the dutch-oven pot. Leave it dry. Bread does not need a fat, and it will NOT stick in the pot.
3. Don't have all of the nuts or seeds? Don't use them or add ones you do have. Improvise!
This is an April 2020 Covid-19 stay-at-home-inspired bread. Very dense, delicious and nutritious. So healthy you shed 1 year with each bite. I'm entering 4th grade next year.
Special Equipment: Covered Dutch Oven cast-iron pot of good quality (i.e. Le Cruset); 2 Cotton towels but not terrycloth because the fibers will stick to the dough; Cooling wire rack or other cooling surface that will allow air to flow around your baked bread; Because there are 20 hours of inactive time, we make the dough in the evening so we have freshly baked bread for the next evening.
Hints:
1. When adding water to dry ingredients, mix thoroughly but dough will be coarse, lumpy and craggy - not smooth like a regular dough. If dough is too sticky, just add a little more flour. If too dry, add more water a tablespoon at a time. Bread dough is very forgiving.
2. Do not use a fat (butter or oil) in the dutch-oven pot. Leave it dry. Bread does not need a fat, and it will NOT stick in the pot.
3. Don't have all of the nuts or seeds? Don't use them or add ones you do have. Improvise!
Number of Servings: 16
Ingredients
-
1.25 Cups Whole Wheat Flour
0.5 Cup Buckwheat Flour
0.25 Cup Spelt Flour
0.25 Cup Flax Seeds, milled
0.25 Cup Whole Note Multi-Purpose Flour Blend
0.5 Cup Old Fashioned Oats
0.5 Cup Barley
0.25 Cup Quinoa (red or white)
0.25 Cup Pumpkin Seeds
1 Tbsp. Black Sesame Seeds
1 Tbsp. White Sesame Seeds
0.5 Cup Almonds, roughly chopped
0.75 Tsp. Yeast
1.75 Tsp. Kosher Salt
1.5 Cups water
Tips
Bread does not rise very high as it is very low in gluten. Add additional 1/8 teaspoon yeast to get a taller bread. Another Blumberg's Best recipe. (20 hours of inactive time)
Directions
In a large bowl:
1. Add all dry ingredients and 1.5 cups of water
2. Stir to a consistency where dough almost does not stick to your fingers
Now
3. Cover bowl with plastic wrap to fit tightly and let sit on counter for 18 hours
After 18 hours
4. Lightly flour a work surface (i.e. wooden board) and place dough on board
5. Fold dough onto itself 3 times (like making an envelope) and cover loosely with clear wrap so air can flow - let sit for 15 minutes
After 15 minutes
6. Place towel (not terrycloth) on a new board and lightly flour the towel
7. Place dough on towel and fold dough over onto itself twice (again like an envelope), leaving dough seam side is down
8. Lightly flour the top of dough and cover with second towel (not terrycloth) and let rest for 1.5 hours
9. Leaving dough to continue resting, place empty cast-iron covered dutch oven pot into oven, setting to 450 deg. and heat up for 1/2 hour
10. After 30 minutes, remove hot pot from oven and quickly turn dough into pot, seam side up
11. Shake pot a little to relax the dough (and a stiff bourbon for yourself)
12. Cover dutch oven again and place back into hot oven and bake for 30 minutes
After 30 minutes
13. Remove cover from pot, leaving pot in oven for another 10-15 minutes until top crust has deep dark color
14. Remove pot from oven and turn bread onto a wire rack, letting cool for 30 minutes
15. Slice and enjoy!
Serving Size: Makes about 16 traditional slices. Awesome with avocado lightly salted , pepper and tomato. Or just add butter!
1. Add all dry ingredients and 1.5 cups of water
2. Stir to a consistency where dough almost does not stick to your fingers
Now
3. Cover bowl with plastic wrap to fit tightly and let sit on counter for 18 hours
After 18 hours
4. Lightly flour a work surface (i.e. wooden board) and place dough on board
5. Fold dough onto itself 3 times (like making an envelope) and cover loosely with clear wrap so air can flow - let sit for 15 minutes
After 15 minutes
6. Place towel (not terrycloth) on a new board and lightly flour the towel
7. Place dough on towel and fold dough over onto itself twice (again like an envelope), leaving dough seam side is down
8. Lightly flour the top of dough and cover with second towel (not terrycloth) and let rest for 1.5 hours
9. Leaving dough to continue resting, place empty cast-iron covered dutch oven pot into oven, setting to 450 deg. and heat up for 1/2 hour
10. After 30 minutes, remove hot pot from oven and quickly turn dough into pot, seam side up
11. Shake pot a little to relax the dough (and a stiff bourbon for yourself)
12. Cover dutch oven again and place back into hot oven and bake for 30 minutes
After 30 minutes
13. Remove cover from pot, leaving pot in oven for another 10-15 minutes until top crust has deep dark color
14. Remove pot from oven and turn bread onto a wire rack, letting cool for 30 minutes
15. Slice and enjoy!
Serving Size: Makes about 16 traditional slices. Awesome with avocado lightly salted , pepper and tomato. Or just add butter!
Member Ratings For This Recipe
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KATHYJO56
I really liked this, but it is expensive and takes a long time to make - 5/15/20
Reply from NEILBLUMBERG (5/15/20)
Kathy thank you for your comment. Yes, it's not cheap - we were very focused on getting the most healthy bread we could create - really we had no idea what the end product would be like, and were pleasantly surprised at the result. See also my FB page https://www.facebook.com/SAFoodsUSA/