Multigrain bread

I've been experimenting with home made bread recipes lately because I'm really unimpressed how many supermarket breads contain added sweeteners. So far this is the winner. Super easy!

Ingredients

3 cups all-purpose flour  (or half and half whole wheat flour + all-purpose flour)
½ - 3/4 cups combining any or all of: flax seeds, raw pumpkin seeds, raw sunflower seeds, chia seeds
½ tablespoon baker’s yeast
1 tablespoon salt
butter (use vegan substitute for dairy free)

Instructions

• Mix all the dry ingredients together in a large bowl.
• Add 1½ cups of warm to hot tap water (not boiling).
• Mix with a spoon or with the hook attachment of a kitchenaid until fully blended – it will be goopy and sticky.
• Cover the bowl with plastic wrap or a damp tea towel and leave at room temperature to rise overnight (at least a few hours, can be up to about 20). How long you need to leave it will depend on the ambient temperature where you are; you should see the dough approximately double in size, so make sure there’s room in the bowl for this.

• Dough can be kept in the fridge for up to two weeks.
• Place the dough you’re going to use onto a floured surface and fold in half a few times. It doesn't need much kneading, although feel free to beat it up if you want to let out some frustration! If you're short on counter space, you can also just add a little flour and knead and fold the dough in the bowl it was rising in. The dough will be quite sticky, you may want to dust your hands with flour before touching it.
  
• Shape the dough into a rough loaf shape and put it in a buttered loaf pan so it's half full. Cover with plastic wrap or a damp tea towel again and allow to rise for about an hour - it will again almost double in size. Again the temperature of the room will affect how quickly it rises so it may rise faster than an hour, or you may need to leave longer in a cooler house. Once it's noticeably bigger in size and if you poke a finger gently into the dough and the indent remains, this is ready.
• Preheat the oven to 400 F and make space on the middle rack. (Optional: place a bowl of water in the oven to add humidity if you prefer a less crunchy crust.)
• Brush the top of the loaf with melted butter, then bake for about half an hour, until the loaf starts to brown slightly. You can also lay a sheet of foil over the top of the loaf if you prefer a less crunchy crust.
• Remove from oven and turn out of the pan onto a cooling rack. Cool for at least half an hour before slicing, if you can wait.

If you make this entire recipe you'll need 2 of the small (about 8.5" x 4") disposable tinfoil loaf tins supermarkets sell, or one normal 9x5” or larger loaf pan. You can bake this in anything though - use a bowl if you don't have a tin and you'll get a round loaf!

Cover the cut end with cling film and it can be left out on the counter for 3-4 days without going stale - it will go stale much faster in the fridge (never store bread in the fridge). You can also pre-slice and freeze in an airtight bag to use as needed. I normally just make a loaf every few weeks and freeze half to two-thirds immediately, taking it out as needed.