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Mixed Grain Bread Recipe

Mixed Grain Bread Recipe



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Combine the boiling water with the salt, butter, and molasses in a large mixing bowl. Stir in the corn meal and oats, and, while this mixture cools to lukewarm, dissolve the yeast in the warm. After about 10 minutes, add the yeast to the corn meal mixture.

Sift in the rye and whole wheat flour, stirring vigorously. Add enough white flour to make a stiff dough and turn out to knead. Add more white flour as needed to keep the dough from sticking.

When the dough is smooth and elastic, form it into a ball and place it in a large, buttered bowl. Turn it over once so that all sides are buttered, cover with a towel, and leave in a warm place to rise until it doubles in bulk. This should take about 1 1/2 hours.

When the dough has doubled, punch it down and form 2 loaves-either oblong or round. Place them on a baking sheet which has been greased and sprinkled with corn meal. Allow the loaves to rise until not quite twice their original size. This will take about 1/2 hour.

Just before putting them in the oven, brush the loaves with beaten egg yolk or a mixture of equal parts cold water and Postum. If you brush them with the water and Postum, brush them again once or twice during the baking; this repeated brushing with water will give your loaves a hard, shiny crust, and the Postum will add a dark color and flavor.


Top 12 Grain Free Bread Recipes That REALLY Taste Like Bread!

These grain free bread recipes are some of the best you can find for fluffy and flavorful wheat free bread. If you are paleo or gluten free and missing sandwiches, buttered toast, buns and biscuits, look no further for the best grain free breads to satisfy your cravings!

If you are gluten free or on a grain free or paleo diet, it&rsquos nice to have a grain free bread alternative every once in a while. I do enjoy a nice grain free bread from time to time. With all these great wheat free alternatives available, I would say that some of these recipes are even better than their grain-filled counterparts!

Common grain free bread ingredients&hellip

For grain free bread baking you&rsquoll need some special ingredients. Most wheat free breads will use one or more of the following ingredients:

Baking with alternative grain free flours

It&rsquos good to know about the different grain free flours out there when you are looking to make wheat free bread. Many people assume that all grain free flours can be used like a 1:1 substitute for wheat flour, but this is not always the case. Coconut flour is a prime example of this.

Coconut four cannot be substituted for wheat flour 1:1. Coconut flour soaks up a ton of liquid so you only need to use a small amount of it and you usually need quite a bit more liquid ingredients than usual and a lot of eggs to keep it from crumbling.

The batter or dough of a recipe using coconut flour will look a lot different than a normal wheat flour batter or dough. It can be tempting to want to add more flour, but just follow the recipe and you&rsquoll be good!

Flours like almond flour and cassava flour usually work quite well as 1:1 substitutes for wheat flour, but if you use only almond flour, your bread can end up quite dense. That&rsquos why I like to use a combination of different flours in grain free baking to achieve the right texture.


The Perfect Multigrain Bread Recipe (Even for Beginner Bakers)

I have a very vivid image of my first attempt at bread-making. A yeast-loaded black hockey puck was what came out of the oven. Hard as a rock and pitch black, the thing resembled a football—only not as soft!

To this day, my family is still milking that incident for all it’s worth. But I learned three things:

  1. Don’t start making bread at 10:00 PM.
  2. Don’t take naps while making bread.
  3. Our smoke detectors work really well.

If that sounds like something that would happen to you, there’s hope yet! My bread-burning reputation has improved in recent years.

All you need is a little extra patience and attention to detail—and a killer recipe.


Related Video

This bread is fantastic and the recipe is very easy to follow. I made 2 modifications. For the topping (both top and bottom of loaf), I use Kosher salt, sesame seeds, poppy seeds and caraway seeds. The caraway especially gives the bread a ton of flavor. Also, I brush the loaves with milk instead of water before sprinkling the toppings on and it helps to make create a great crust. I also use a spray bottle and spritz water during baking 3 times, also helping to create a great crust.

This is definitely a winner. Everyone who has tried it has said "best bread I've ever had!". Like another reviewer, I used a 5-grain hot oat cereal. Tasted great, but next time I'll try the 7-grain Whole Foods bulk cereal others suggested.

Instructions should be more clear. If you pour cold water into a hot Pyrex pan the pan will shatter. This happened to me. The pan should be metal or you should have the water heat up with the pan. Using steam to bake the bread seems dangerous as you could burn hands if there is steam present when putting the bread in or removing it from the oven. I would not use steam in this recipe.

Love this recipe! It’s fool proof and always comes out delicious. I use the Kashi 7 grain puffed cereal and it gives it a really nice flavor. This is now my go to seeded bread recipe for whenever I need a good hearty bread.

I've been making this bread for years, and it always makes a big, beautiful, impressive loaf. Used to do by hand, but now use Kitchenaid. Have done variations such as substituting whole wheat for some of the bread flour, using different cereals, adding seeds, oats, wheat bran or walnuts to the dough, adding course salt on top, and making two smaller loaves. Every time it's a great bread, highly recommend this one!

I figured it out but this recipe doesn't tell you when to add all the flour. It is incorrect it only shows adding 1 cup offlour, other than flouring your work surface. Other than that great recipe!

This recipe worked beautifully first time! Fluffy bread with a crunchy crust that also looked amazing. I sliced then froze most of it and it made amazing toast for breakfast. Also impressive when it comes out of the oven. Will definitely make it again, every few weeks I hope. Used the 7-grain mix from Wholefoods bulk section. Thrilled to have found this recipe.

This makes one visually beautiful loaf of bread. Despite the small amount of multi-grain cereal and the seeds on top, this is largely a basic, dense crumbed sandwich loaf. You can easily serve it to non-multi-grain types. I thought the flavor was ok but I bake a lot of bread and this was not among the most flavorful.

Hands down the best bread I have ever made, and one of the easiest as well. I substituted the multi-grain cereal with straight quaker oats and added 2 T of flax seed to the bread. PERFECT. This will replace my current go-to recipe.

This is amazing bread even my Wonder-Bread-loving-boyfriend liked it. I took the suggestions of other bakers and incorporated various seeds into the bread during the final kneading, and made it into two loaves. I'm currently in the middle of my second attempt, and I was wondering if anyone else had these issues: 1. the dough seems SO sticky, should it be more elastic? I've added the correct amount of flour, but it still sticks like crazy. 2. When slicing it, the middle fell out of the slices. Is this because I needed to let it rest longer before slicing, or does this have to do with my sticky dough problem. Regardless, at least for now, this is my go-to bread, because it's quick and delicious, and lasted about five days outside the refrigerator.

Easily my new go-to bread! Substituted 1 c. bread flour with freshly milled wheat flour. Incorporated seeds into dough with the addition of sunflower and caraway. Wonderful, hearty, healthy, but not overly dense. Makes awesome toast as well.

This is a simple tasty bread! I shape it into two loaves however. Friends can't believe I've turned into a bread maker at 65. I even used regular flour rather than the bread flour, omitted the expensive poppy seeds. . . . .and it still turned out great.

The recipe was wonderful, I made it exactly what is written above, and it didnt disappoint me. The dish was delightful that my friends loved! Here are some sites that have unique recipes www.gourmandia.net and www.everythingbread.com . Highly recommended for someone who wants to try new recipes and improve their cooking skills.

Wow! Easy and great exactly as written. Lovely toasted the next day with gobs of butter. Might be tempted to work some seeds into the loaf as they fall off after baking. N Healthful, nutritious and delicious.

I made this one Sunday afternoon and was pleasantly surprised at how simple it was. I used a pizza stone to bake it on and the crust came out very well, crunchy and flavorful. I recommend it.

Wow! This is an awesome recipe! Crunchy outside tender inside-best bread I've ever made. Two recipes yielded 18 rolls and two large loaves. Like other reviewers I mixed the seeds into the dough and did the egg wash on top with extra flax seeds and chopped walnuts, salt and pepper on top. Perfect!

If you put your yeast in @ the temp suggested for your "cooled cereal", it could die. Cool to 90F or slightly less.

This bread turned out so beautifully that I almost can't believe I made it, plus it is absolutely delicious. I made it just as instructed except for substituting about a cup of whole wheat flour. I'll bet it would be even better with all bread flour as the recipe indicated. I can't stop eating it! And I never have such good luck with yeast breads! I'll make this one again and again.

This was my first bread! I found all the ingredients at Whole Foods including the cereal. They have a section where you can buy baking produce by the pound. Since this is the first time I baked bread I cannot compare it to anything, but it was delicious. My only wonder is if it is supposed to be very dense.. The bread rose and doubled it's size but the end result was a very dense loaf. Is it supposed to be this way? I used 2.5 cups all purpose and 1.5 whole wheat and the rest of the 1/3 all purpose I used for the kneading as someone suggested.

This bread is wonderful I usually use part whole wheat and a little rye flour instead of all bread flour. The recipe makes 2 largish loaves. To the reviewer wondering about the cereal, I use Bob's 5-Grain Rolled Whole Grain Hot Cereal (plus flaxseed). It comes in a 1 lb. plastic bag and is in the cereal or baking aisle.

I really want to make this bread but have no idea where I can get an unsweetened multi-grain cereal. Does anyone have a brand name or a store I can find it?

I have always wondered how to get the crust so crusty. The only problem with this was that it went stale very quickly and very noticeably because of the crust.

I love this recipe! I make it every week. I've played with it too, and the greatest is 1-1/2 c. whole wheat, 2-1/2 c. bread flour. The 1/3 is reserved for kneading. I put the seeds in the bread as well and it is so tasty. After trying a 9x13 and an 8x8 pan, then a shaped round loaf, I've settled on a 9x5 loaf pan. That gets the best rise. If you don't have one, get an oven thermometer for the right amount of crustiness.

This is a GREAT recipe!! Followed the reviewers' advice and did half/half ww/white flour. It turned out delicioius. I also added the flax seeds to the dough along with finely chopped walnuts, since I didn't have the other seeds. It was great. Will definitely make it again. Next time I'll try to make two loaves in loaf pans since my bread was HUGE, but more wide than tall. Wondering if anyone else's bread turned out that way as well.

This is a phenomenal recipe. I've made it using all whole wheat flour, all white flour, and 3/4 whole wheat and 1/4 white (my favorite). The first time I made it, I shaped it into one big loaf, per the instructions, but I have since been making it in rolls instead. With rolls, you have to reduce the cooking time somewhat, but they come out beautifully. And they freeze perfectly!


Six-Grain Bread

This soft, high-rising loaf has lots of whole grains and a pleasant, nubbly texture that's great for sandwiches, toast, or your dinner bread basket.

Ingredients

  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (113g) King Arthur 100% White Whole Wheat Flour
  • 1 tablespoon vital wheat gluten
  • 1 cup (128g) Six-Grain Blend
  • 1 1/2 teaspoons (9g) salt
  • 2 tablespoons (25g) sugar
  • 2 teaspoons instant yeast
  • 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk
  • 1 1/4 cups (283g) lukewarm water
  • 3 tablespoons (43g) butter or 3 tablespoons (35g) vegetable oil

Instructions

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Combine flour with the rest of the ingredients in a large bowl or the bucket of a bread machine. Mix and knead by hand, stand mixer or bread machine until the dough is smooth and supple, adding additional liquid or all-purpose flour as needed.

Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour. (In a bread machine, allow the machine to complete its dough cycle.)

Turn the dough onto a lightly oiled work surface, and shape it into a 9" log.

Place the loaf in a lightly greased 9" x 5" pan, cover the pan, and let the loaf rise about 40 to 60 minutes, or until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 30 to 40 minutes, or until it's golden brown and its internal temperature registers 190°F on an instant-read thermometer.

Remove the bread from the oven, remove it from the pan, and allow it to cool on a rack.


Soak the grain cereal in the boiling water, as pictured above.

Below left: After it cools down, whisk in the yeast and brown sugar. Below right: After 5-10 minutes, you’ll notice foam or bubbles on the surface. This means the yeast is active and ready. Note that the hot cereal I use contains flax seeds so that’s what you’re seeing floating on top!

The dough will feel heavy. As instructed in the recipe below, knead it before letting it rise.

Below left: After you make and knead the dough, let it rise until doubled in size. Below right: Punch it down to release the air, then place on a lightly floured work surface.

Roll it out into an 8×15 inch rectangle:

Below left: Roll it up tightly starting with the 8-inch side, so you have an 8-inch roll to fit into your 9×5 inch loaf pan. (Unlike cinnamon rolls where you roll up the dough starting with the larger side.) Below right: Let it rise until it’s 1-2 inches above the rim of the pan.

How do I test for doneness? Give the loaf a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant read thermometer reads the center of the loaf as 195°F-200°F (90°C-93°C).

This multigrain bread is phenomenal when sliced and served warm. The exterior is crisp and crusty while cloaking a hearty, yet fluffy crumb inside. The whole slice is just so, so satisfying and cozy. This is definitely a homemade bread to try!


How to Make Homemade Multigrain Bread

Ingredients

  • 7 grain cereal*
  • Active dry yeast
  • All-purpose flour
  • Extra virgin olive oil
  • Brown sugar or honey
  • Salt

*You can use any multigrain cereal &ndash such as 9 grain, 10 grain, etc&hellip

We used this War Eagle Mill, Organic 7 Grain Cereal in our bread recipe. However, you can use any number of grains that you prefer.

Optional Ingredients:

Instructions

The first step in making homemade multigrain bread is to soak the cereal. Place the cereal in a large mixing bowl and pour boiling water over it. Then let it rest until the mixture cools to 110°F.

Be patient, this process will take approximately 20 minutes. Use a digital food thermometer to test the temperature so you don&rsquot kill the yeast when you add it to the hot water.

When it is ready, sprinkle yeast over cereal mixture and let it sit for 5 minutes or until the yeast starts to become foamy and has light bubbles forming.

Then add 1 cup flour, the oil, brown sugar and salt and stir until smooth or mix using the dough hook on a stand mixture. Continue to slowly mix in the remaining flour to form a smooth, moist dough. Then cover the bowl with plastic wrap and let it rest 15 minutes.

Take the dough out of the bowl and place it onto a floured surface. Knead the homemade multigrain bread dough until it is smooth and elastic, adding more flour as needed. This step should take approximately 5 minutes.

Once the dough comes together allow it to rest and double in size.

Oil a clean, large bowl. Add the dough to the bowl, then flip the dough over so the oiled side is up. Cover the bowl with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.

Optional Seed Mixture

If you would like to have the optional seed mixture placed on the outer surface of the homemade multigrain bread when baked, stir together the seeds in a small bowl. Set aside.

When the dough has doubled in size, gently deflate it by pressing down in the center and then remove the dough and place it onto lightly floured surface.

If you want to have seeds on the outside of your multigrain bread, add a little to the bottom of the pan, and then before baking, brush the tops with water and sprinkle the remaining seeds on top.

Grease two 8×4-inch loaf pans. If you are using the seed mixture, sprinkle a teaspoon of the seed mixture into the bottom of the pans.

Next, divide the dough into two even sections and knead and form into a loaf shape that will fit inside the bread pan.

Then cover the loaf pans with a clean cloth and let rise for 30 minutes, or until doubled in size.

Optional Step &ndash Using a pastry brush, brush the top with water and sprinkle with the remaining seed mixture.

Once the dough rises, bake until nice and golden brown.

Bake in preheated oven until golden in color. Remove from oven and let cool for 5 minutes while still in the bread loaf pans. Then remove the loaves to a cooling rack.

Serve your homemade multigrain bread warm or at room temperature. Store in an air-tight container on the counter or in the refrigerator.


Bread Machine – Multigrain Bread Recipe

This easy bread machine multigrain bread recipe is a delicious way to add more fiber and nutrients into your family’s diet. Multigrain bread uses a wide range of grains and seeds as the key ingredient. For example, in this recipe, we used a 10 grain product that includes wheat, rye, triticale, millet, brown rice, barley, corn, soy beans, oat bran and flaxseeds. However, there are many varieties of multigrain cereal (i.e. 5 or 7 grain cereals). Use your favorite! However, be aware this is not a light & fluffy bread. It is a hearty bread with lots of crunchy grain. Multigrain bread is usually preferred by “back to nature” adults versus kids.

Bread Machine Multigrain Bread

This homemade bread makes for a great “crunchy” breakfast toast, a more flavorful lunch sandwich, etc. I really like to use multigrain bread in order to make an avocado, tomato & cheese sandwich or a grilled cheese sandwich with a little extra crunch.

Since this multigrain bread recipe is done in a bread machine, it is simple & easy to make. It should take you only 5 minutes or so to prepare and then you let the bread machine do the rest of the work. For more great recipes, please visit Bread Dad’s main Bread Machine Recipes section. Bread Dad also has a printable and “pin-able” recipe at the bottom of this page. If you like this recipe, we hope you will leave a comment below and give us a 5 star rating. Thanks!

Key Ingredient – Multigrain Cereal

Ingredients – Bread Machine Multigrain Bread Recipe (2 lb loaf)

  • 1 1/2 Cups – Milk (warm)
  • 4 Tablespoons – Unsalted Butter (softened)
  • 3 Cups – Bread Flour
  • 1 Cup – Multigrain Cereal
  • 1/3 Cup – Brown Sugar (packed cup)
  • 1 1/2 Teaspoons – Salt
  • 1 1/2 Teaspoons – Bread Machine Yeast

Ingredients – Bread Machine Multigrain Bread Recipe (1.5 lb loaf)

  • 1 1/8 Cups – Milk (warm) – 1 1/8 cups of milk is equivalent to 1 cup and 2 tablespoons of milk
  • 3 Tablespoons – Unsalted Butter (softened)
  • 2 1/4 Cups – Bread Flour
  • 3/4 Cup – Multigrain Cereal
  • 1/4 Cup – Brown Sugar (packed cup)
  • 1 Teaspoon – Salt
  • 1 Teaspoon – Bread Machine Yeast

Servings – Roughly 12 slices

  • Equipment required for this recipe – Measuring cup & spoons, flexible spatula, oven mitts, cooling rack… and of course, a bread machine! Visit our “equipment store” if you are missing anything.

Delicious Multigrain Bread

Instructions – Bread Machine Multigrain Bread Recipe

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!

Or join Bread Dad’s free email newsletter to learn about our latest recipes. It is sent out once every 2 or 3 weeks.

Reference Sources

Tips – Bread Machine Multigrain Bread Recipe

  • The tips below are designed to help bread machine “novices” and those who haven’t touched their bread machine in years.
  • Make sure not to confuse the 1.5 lb & 2 lb ingredient amounts and machine settings! For example, don’t use the 2 lb setting if you added the 1.5 lb ingredient amounts into your bread pan.
  • If you have a smaller bread machine, you should try the recipe for 1.5 lb version first. A 2 lb bread loaf can be too big for a small bread machine. If you are uncertain about your bread machine “loaf capacity”, please start with the 1.5 lb version.
  • To make this bread look more “authentic”, I sprinkled some multigrain cereal on the top of the dough after the bread machine has finished its final kneading cycle. Or you can ignore this step if you want to hide the multigrain aspect from your kids! This step is optional because it is mainly for decorative purposes. For safety purposes – Do not put your hands in the bread machine & always wear oven mitts when dealing with a bread machine because it can get hot! Read your bread machine manual to see how & when this is done with your specific machine.
  • Also remember this is NOT a soft white bread recipe! This recipe creates a hearty & slightly crunchy multigrain bread.
  • Optional – If you want to turn this bread into a tasty breakfast bread, you can add 1/2 cup of dried cranberries, raisins or dried blueberries to the dough AFTER the first bread machine mixing and BEFORE the second/final mixing. Our thanks to Mary for this fruity tip!
  • This recipe uses bread flour. Not whole wheat flour. If you use whole wheat flour, the bread is likely to have problems rising properly.
  • For this bread recipe, I use Bob’s Red Mill 10 Grain Cereal product as the multigrain ingredient.
  • If you are looking for other “heartier” bread machine breads, you should try our recipes for Oatmeal Bread, Whole Wheat Bread and 100% Whole Wheat Bread.
  • Don’t use cold milk. The main problem with using regular milk is that people tend to use cold refrigerated milk and this can slow the yeast growth. Try to use warm milk (or instant powdered milk mixed into warm water). However, you should also be aware that the milk/water should not be too hot because very hot milk/water can kill the yeast.
  • If you have a problem with a bread machine recipe, please make sure that you are following the recipe exactly (i.e. using the correct bread machine settings), you are using the correct amount of an ingredient (i.e. don’t eyeball the measurements versus using a measurement cup or accidentally add a teaspoon when a tablespoon is called for), you are using the correct ingredients (i.e. bread machine yeast versus regular yeast or bread flour versus all purpose flour), etc. Please don’t “wing” things with recipes.
  • Be aware that some bread recipes may differ slightly between different types of bread machines. Therefore, please read your bread machine manufacturer’s instructions for basic bread recipes (i.e. white bread or whole wheat bread) as these are more likely to work on your individual bread machine.
  • If you haven’t used your bread machine in a long time, please buy some new bread machine yeast before making your bread. Old yeast can die or lose its potency and this will lead to bread that does not rise properly. Bread machine yeast is not likely to be viable if it has been sitting in your pantry for years.
  • Always wear oven mitts/gloves when dealing with a bread machine. The bread pan and the rest of the bread machine can get very hot during the baking process. This means that the bread pan and bread machine is likely to be very hot when you attempt to remove a baked good from the bread machine and/or bread pan.
  • For more easy bread machine recipes (i.e. white bread, whole wheat bread, banana bread, pizza dough & cornbread), please visit Bread Dad’s section on Bread Machine Recipes. Or if you want even more bread machine recipes, you should visit Bread Dad’s section covering popular Bread Machine Cookbooks.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!


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10-Grain Bread

For the 10-grain product, we decided on a nationally available hot cereal from Bob&rsquos Red Mill, rather than the harder-to-find 10-grain flours stocked by natural food co-ops. Either will work, but you may have to adjust the amount of water.

This recipe makes enough dough for four 1-pound loaves, and can easily be doubled or halved.

2 cups 10-grain hot cereal (Bob&rsquos Red Mill brand), uncooked
3 cups white whole wheat flour (made from wheat varieties with pale, mild-tasting bran layers)
2 cups unbleached all-purpose flour
1 1/2 tbsp (2 packets)
granulated yeast
1 tbsp kosher salt (or to taste)
1/4 cup vital wheat gluten
3 1/2 cups lukewarm water
1 to 2 tbsp seed mixture for sprinkling on top of the crust: sesame, flaxseed, caraway, sunflower, poppy and/or anise

Whisk together the cereal, flours, yeast, salt and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

Add the water and mix without kneading, using a spoon, a food processor (with dough attachment) or a heavy-duty stand mixer (with paddle). You may need to get your hands wet to get the flour to incorporate if not using a machine.

Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next week.

On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

Elongate the ball into an oval. Allow the loaf to rest for 90 minutes (40 minutes if you&rsquore using fresh, unrefrigerated dough), covered loosely with plastic wrap, on a pizza peel prepared with cornmeal or lined with parchment paper. Alternatively, you can let the loaf rest on a silicone mat or a greased cookie sheet.

Thirty minutes before baking time, preheat the oven to 450 degrees Fahrenheit, with a baking stone near the middle rack. Place an empty broiler tray on any other rack.

Just before baking, use a pastry brush to paint the top crust with water. Sprinkle with the seed mixture and slash the loaf with 1/4-inch-deep parallel cuts, using a serrated knife.

Slide the loaf directly onto the hot stone (or place the silicone mat or cookie sheet on the stone if you used one). Pour a cup of hot water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, until richly browned and firm. If you used parchment paper, a silicone mat, or a cookie sheet under the loaf, carefully remove it and bake it directly on the stone or an oven shelf at about two-thirds of the way through baking time. (Smaller or larger loaves will require adjustments in resting and baking time.)

Allow to cool on a rack before slicing.

Visit healthybreadinfive.com to find instructional text, photographs, videos and a community of other five-minutes-a-day bakers. Our website is interactive we answer your questions ourselves. Happy baking, and enjoy all the bread!