1 tbsp yeast
2 cups water
1/4 cup vegetable oil
2 tbsp honey
2 tbsp brown sugar
3.5 cups bread flour
1 cup whole wheat flour
2 tbsp – 1/2 cup vital wheat gluten
Other flours / carbs (can use 1.5-2.5 cups of whatever flours you want):
1/2 cup rye flour
1/2 cup flaxseed meal
1/2 cup oat bran
1/2 cup cooked quinoa
1/4 cup chickpea flour
1/4 cup almond flour
1/4 cup masa harina
1 tbsp salt
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
3 tbsp sesame seeds
2 tbsp rolled oats
2 tbsp chia seeds
1/2 cup additional seeds (for garnish)
- Mix the yeast stuff together.
- Mix the flour base, other flours, and salt. For other flours, you can use the above ingredients or substitute 1.5-2.5 cups other flours of your choice. I don’t think having 7 types like I did here adds a lot; I would recommend 2-3.
- Stir in the seeds, except the 1/2 cup set aside for garnish.
- Knead the dough for about 10 minutes (or use a Kitchen Aid mixer with a dough hook attachment). Add water or flour as necessary to get a good consistency. The dough should hold its shape but not be too sticky. Adding more vital wheat gluten may also help it maintain its structure.
- Cover bowl with saran wrap or a dish towel and let the dough rise for 45 min to 1 hour, or until it has about doubled in size.
- Cut the dough in half and shape the two loaves/rolls/etc. as desired.
- Transfer to whatever you plan to bake the bread in, cover, and let rise for 45 min to 1 hour, or until they have about doubled in size.
- Brush the tops of the loaves with a little water, then sprinkle the remaining seeds on top.
- Bake at 350° F for about 30-40 min, until it has developed a nice, deep golden crust.
- Transfer bread to a wire rack to cool.
- This bread is great for avocado toast, peanut butter toast, or hearty sandwiches.