Multi Seed & Grain Bread Recipe

 

Adding seeds and grains to dough is a great way of enhancing the taste, texture and nutritional value of an otherwise plain loaf of bread. Here is a recipe for a multi seed and grain bread using three different seeds (sunflower, pumpkin and sesame) as well as chopped rye grains. Dry-roasting the seeds first gives the bread a lovely nutty flavour.

Multi seed and grain bread
Multi seed and grain bread in Le Creuset casserole

I decided to bake this loaf in my 24 cm enameled Le Creuset cast-iron casserole. It gives the bread a perfectly round shape as the dough’s expansion is restricted by the pot size. As I put the lid on for most of the baking process, the closed casserole traps moisture and creates stream for a crispy crust. At the same time, cooking on a thick, hot surface gives the loaf a nice and even bake all round.

Multi-seed and grain bread slice
A slice of the multi seed and grain bread showing off its lovely crumb

I have recently also invested in a stainless steel replacement knob for my Le Creuset casserole which allows oven safe use at a higher temperature (260°C) than the standard fitted knob.

Ingredients (for 1 loaf in a 24 cm round Le Creuset casserole dish)

  • 400g wholewheat flour
  • 65g bread flour
  • 165g rye flour
  • 50g cracked rye grains
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 50g sesame seeds
  • 5g bread spices
  • 9g salt
  • 3g dried yeast
  • 525g water, lukewarm

How to bake it

  1. Dry-roast the sunflower seeds, pumpkin seeds and sesame seeds in a non-stick pan until they are nicely toasted and their nutty flavours are released.

    Dry-roasted seeds
    Dry-roasted seeds
  2. Combine all the ingredients in a large bowl and knead for 10 mins.
  3. Place the dough back in the bowl and cover the bowl with clingfilm.
  4. Leave to rest for an hour at room temperature.
  5. Prepare your Le Creuset casserole dish by lining it with baking paper.
  6. Give the dough another quick knead, shape it into a round loaf and place it on a piece of baking paper.
  7. Dust the loaf with flour.
  8. Cover it with a kitchen towel and prove the loaf for 1.5 hours at room temperature.
  9. Preheat the oven to 220°C at least 20 mins before baking and preheat the casserole dish (including lid) at the same time.
  10. Score the dough by making a few incisions with a sharp knife.
  11. Carefully place the loaf in the casserole dish by lifting it up with the baking paper and lowering it in very cautiously.
  12. Place the lid on the casserole dish and put in the oven.
  13. Bake for 15 mins, then lower the heat to 200°C.
  14. Bake for another 30 mins, then take off the lid for another 15 mins.
  15. Turn the bread out of the dish and leave to cool on a wire rack.

There are different Le Creuset casserole dishes available, so you can try bread in different shapes such as oval or even heart-shaped.

Le Creuset Heart Casserole
Le Creuset Heart Casserole
Le Creuset Oval Casserole, Fennel
Le Creuset Oval Casserole, Fennel