This multigrain bread with hemp seeds is a very nice, light-textured loaf that uses different grains and seeds and is very easy to make if you have a food processor. I used my Ninja with the plastic blade attachment.
Ingredients
- warm water: 1 cup
- white sugar: 0.25 cup
- active dry yeast: 1 pack (.25 ounce pack)
- bread flour: 2 cups
- whole wheat flour: 1 cup
- coconut oil: 0.25 cup
- salt: 1 tsp
- chia seeds: 1 Tbsp
- wheat germ: 1 Tbsp
- flax seeds: 1 Tbsp
- millet: 1 Tbsp
- hulled hemp seeds: 2 Tbsp (divided)
- salted roasted sunflower seeds: 2 Tbsp (divided)
- old-fashioned oats: 2 Tbsp (divided)
Metric Conversion
Stages of cooking
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Mix together warm water and sugar in a small bowl until sugar is dissolved; stir in yeast. Set aside until a creamy foam starts to form, about 5 minutes.
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Combine bread flour, whole wheat flour, coconut oil, and salt in a food processor; pulse 4 times. Add chia seeds, wheat germ, flax seeds, millet, 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats; pulse until incorporated.
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Pour yeast mixture over flour mixture in the food processor; process until a dough ball forms, about 1 minute.
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Turn dough into a well-oiled large bowl and cover with a damp towel; allow to rise in a warm area until doubled in size, about 1 hour.
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Punch dough down and knead a few times. Form dough into an oblong shape and place in a greased loaf pan. Lightly press remaining 1 tablespoon hemp seeds, 1 tablespoon sunflower seeds, and 1 tablespoon oats onto the top of loaf. Cover with a damp towel and let rise in a warm area for 30 minutes.
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Preheat the oven to 350 degrees F (175 degrees C).
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Bake in the preheated oven until cooked through and crust is lightly browned, about 30 minutes. Cool bread in the pan for 5 minutes before transferring to a wire rack to cool completely.
