Bread Secrets and Rustic Multi-Grain Seeded Loaf

I have a dirty little secret.

Even though I make bread nearly every day, I’m not really a bread maker extraordinaire.

I just don’t have the time for endless kneading, rising and baking. On top of that, store-bought vegan bread is hard to come by and pricey when you do find it.  So I make vegan bread for pennies on the dollar and use some tricky shortcuts on the way…

Plus I have a little slave who helps me in the kitchen.

My bread slave, the Sunbeam Bread Maker. I bought it used at a thrift shop for $15

Rustic Multi-Grain Seeded Loaf

  • 1 1/2 to 1 3/4 C. warm water (add the lower amount and if too dry add more, a tablespoon at a time)
  • 3 C. organic whole wheat flour
  • 1 C. rolled oats
  • 1/4 C.  cracked kamut (you could sub any cracked grain here, even coarse corn meal would do)
  • 1/4 C. millet
  • 1/3 C. sunflower seeds
  • 2 T. sesame seeds
  • 2 T. flax seeds
  • 1 1/2 t. sea salt
  • 2 T. molasses
  • 1 1/2 T. vital wheat gluten
  • 1 1/2 T. active dry yeast (slightly more than you would normally use for a faster rise time)

Add ingredients in order to your bread maker, bosch or large bowl. I just plop in all the ingredients and press any bread cycle to knead the dough and walk away. If you don’t have a kneading apparatus, don’t walk away, the dough needs you to knead it by hand for 10-15 minutes until smooth and elastic.

okay, I really need to wipe this baby down. It’s looking rough from daily abuse!

After my slave bread maker kneads the dough for about 10 minutes, I simply unplug the machine and let the dough rise in there for 45-60 minutes. If making by hand, put dough in a bowl and cover with a kitchen towel and put in a warm place.

While the dough is rising, preheat your oven to 200 degrees.

When 45-60 minutes is up, pull the dough out, shape it into a round and roll it in whole wheat flour.

Put the dough on a baking sheet dusted with a bit more flour to prevent sticking. TURN OFF your oven and set the baking sheet on the middle rack. Set your oven timer for 20 minutes.  When the timer goes off, pull out dough and quickly slash (1/4 to 1/2 inch deep slashes) with a sharp knife, get creative with your slashy marks, it can make bread look professional, but don’t get too carried away because you might end up with mutant bread.

 Put dough back in the oven and set the oven to 350 degrees (no need to preheat). Bake this particular loaf for 35 to 40 minutes, until golden. This is bread is lovely when toasted and served with Cozy Roasted Butternut Soup

When I’m really in a hurry I do sometimes let my bread maker cook the bread for me too, because my machine has an express function, I can have a whole wheat loaf ready from start to finish in less than an hour, but I’ll tell you more about that another day.

If you’re in the market for a bread maker, do try to purchase a used model, it will cost you less and used bread makers are everywhere. Make sure the model you choose still has the dough hook (like an idiot, I didn’t check and mine didn’t have the hook, so I had to order it online) and the recipe manual. You might not need the recipes, but bread makers come in all sizes so you need to know the approximate measurements for loaves that will work in your machine (if you choose to bake in it). An express function is also especially handy for harried cooks.

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46 Comments

Filed under Bread, Vegan

46 responses to “Bread Secrets and Rustic Multi-Grain Seeded Loaf

  1. This looks great! I’m trying my hardest to kick a nasty French baguette habit. This looks like it could do the trick.

  2. oooh i love whole grain breads! i dont have a bread machine, but i do have a stand mixer which has way more zeroes in the $ than needed:) i use it only for larger loaves. for smaller portions, the elbow grease comes in handy.
    i love the mutant bread.. you can load up some creamy goddess or cheeesee in those deep slashes:)

  3. It looks awesome Somer! Tasty, healthy and honest bread!

  4. I love those types of loaves- where you can just tear a chunk off and dip it in your soup, or just stuff it in your face. These look delicious- I’m having serious bread machine envy! :-)

  5. Laurie

    Your bread looks amazing! You’re right . . . it is definitely warm comfort food time here in Utah. Yesterday my hubby and I hiked knee deep in the freshly falling snow up in our mountains! I can’t wait to break out the snow shoes and skiis! Could there ever be a more gorgeous day than today with the bright sunshine??? LOVE IT!!

    • You’ve got a better attitude than I do. I’m a fair weather girl for sure. Grew up in St. George, so I’m not fond of the endless winter up here. I try to make the best of it though and just got special snow/road tires put on my vehicle so I don’t keep getting stuck like I did last year.

  6. Mmmmmmm, that is some good bread. Bet it makes fab sandwiches and toast x

    • Thanks Lucy! It’s a new favorite around here. I like packing in as much goodness as possible, and yes, it’s fab as toast and my kids adore it with jam smeared all over it!

  7. Yum indeed. I am soooo behind in my kitchen…I need two days just to bake and try new recipes, but life keeps bumping it back on my schedule! I do have me one of them slave-machines. I inherited it back in 2001 when my grandmother passed away and have NEVER use it. Can you believe that?

    • Unbelievable. Girl, break it out! Think of the bread plastic wrappers that won’t need recycling ;) It really is so easy, just wait until I give you my express loaf. Fresh bread in the kitchen faster than you can drive to the store, pick it up and come home!

  8. Seeded hearty breads are the best and this is no exception. Woohoo 15 buckaroos what a find!

  9. Love the “action” shot! I found a bread machine in Charles’ kitchen – maybe that’s my solution here for baking bread. I gave mine away!

  10. That’s a beautiful looking loaf – I love breads with seeds in them. This is going in the bookmark list. Do you ever make a multigrain rye bread? That’s my favourite store bought – the Bavarian light rye multigrain stuff.. I should try to figure out a recipe for it.

    • Heidi! I love rye! Especially with caraway seeds, but I never think to buy the flour when I’m at the store. Silly. I think this one could easily be made by replacing 1 or more of the cups of whole wheat flour with a cup of rye flour….and add in some of those lovely caraway seeds….xx

  11. Looks so yumm. I can literally live on bread. Ugh, why are carbs so addicting?! Love your blog =)

    – Jenn
    eatbreatheyogini.wordpress.com

    • Because carbs are awesome! ;) my sister who runs multiple marathons a year told me: real athletes need carbs! She’s solid as a rock, without any of the paleo crap.

  12. This looks awesome! I am definitely going to try the soup soon :)

  13. I love my bread maker too. And your slashes do look professional!

  14. Your bread looks SO beautiful Somer…the amazing things one can do with a bread maker too – your seed combo sounds so amazing!

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  16. Yummy! My mom always made bread in her bread maker growing up…so fresh! Yours looks fabulous. I LOVE the mutant bread! I literally laughed out loud, you are a riot!!

    • My mom made fresh bread at least a few times a week the old fashioned way from wheat she grew and ground herself, while she raised 9 children… And I can’t keep up with 2 and use a bread maker because I don’t have time. How did they do it?

  17. This looks great Somer, and I need a new loaf. HOping to get some bread baked before the power gives up tomorrow. :-)

    • How’s it going over there? We’ve got weather in the 70’s and plenty of sunshine, making me feel pretty guilty :(

      • We’re in the dark still, and it’s about 39 degrees and raining outside. This is when a gas fireplace is useful. Also useful is a husband who knows his tech toys and can therefore buy us a little online time even when we’re powerless. Soooo, it could be better, but it could be a lot worse.

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  19. Hahaha a Slave in the kitchen – you are too smart! Freshly baked bread is so dangerous for me – I am pretty sure I am an addict and need an intervention at times, Justin is a total enabler- he loves freshly baked bread just as much as I do….we pretty much polish off a loaf ourselves in a day….so sad the lack of self control :)

    Love your shortcuts too, hopefully gives those who are nervous about bread making a little more confidence!

  20. Beautiful! You have inspired me to dust off my bread maker! Thanks for including KAMUT® Brand khorasan wheat in your recipe.

    KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorsasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

    KAMUT® khorasan is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than conventional whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

    KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it has not had the good benefits bred out of it, as modern wheat has.

    More information and recipes are available on our website – http://www.kamut.com

    My kind regards – Jamie

    Jamie Ryan Lockman | Regional Director – North America
    Kamut International, Ltd.
    P.O. Box 4903 | Missoula, MT 59806 | USA
    406.251.9418 phone | 406.251.9420 fax
    jamie.lockman@kamut.com | http://www.kamut.com

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