Multigrain Loaves

By Adell Shneer, Matthew Kimura and The Canadian Living Test Kitchen

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This recipe makes 2 loaves, 12 slices each servings

Nutritional Info
Per slice: about	-
cal	130130 cal
pro	4 g4g pro
total fat	2 g2g total fat
sat. fat	00 sat. fat
carb	25 g25g carb
fibre	2 g2g fibre
chol	8 mg8mg chol
sodium	196 mg196mg sodium
potassium	89 mg89mg potassium
% RDI:	-
calcium	22 calcium
iron	1212 iron
folate	2222 folate

The large percentage of gluten in bread flour gives this dough strength and structure for a good rise.

Ingredients

1 tsp granulated sugar 1 1tsp tspgranulated sugar
2 cups warm water 2 2cups cupswarm water
1 pkg active dry yeast 1 1pkg pkgactive dry yeast
1/4 cup fancy molasses 1/4 1/4cup cupfancy molasses
2 cups multigrain bread flour 2 2cups cupsmultigrain bread flour
3-1/4 cups white bread flour , approx.3-1/4 3-1/4cups cupswhite bread flour, approx.
2 tsp salt 2 2tsp tspsalt
1/4 1/4cup cupunsalted, toasted sunflower seedsunflower seeds
Topping
1 egg , beaten1 1eggeggs, beaten
2 2tbsp tbspunsalted, toasted sunflower seedsunflower seeds

Preparation

In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, 10 minutes. Stir in molasses.

Whisk together multigrain flour, 2-1/2 cups (625 mL) of the bread flour and sa< stir into yeast mixture. Stir in enough of the remaining bread flour to form slightly sticky dough.

Turn out onto floured surface. Knead, dusting with as much of the remaining white bread flour as necessary to prevent sticking, until soft, smooth and elastic, about 15 minutes. Sprinkle with sunflower seeds; knead to incorporate.

Place in greased bowl, turning to grease all over. Cover with plastic wrap. Let rise in warm place until doubled in bulk, 1 to 1-1/2 hours.

Punch down dough; divide in half. On lightly floured surface, pat each half into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch edge and ends to seal. Fit, seam side down, into two 9- x -5 inch (2 L) loaf pans. Cover and let rise in warm place until doubled in bulk, about 1 hour.

Topping: Brush loaves with egg; sprinkle with sunflower seeds. Bake in 375°F (190°C) oven until golden brown and loaves sound hollow when tapped on bottoms, 40 to 45 minutes.

Additional information : Variation
Multigrain Rolls: After first rise, divide dough into 24 pieces. Shape each into ball, stretching and pinching dough underneath to make tops smooth. Place, 2 inches (5 cm) apart, on 2 parchment paper–lined baking sheets. Let rise for 1 hour. Garnish
as directed. Bake in 375°F (190°C) oven, switching and rotating pans halfway through, until golden brown and rolls sound hollow when tapped on bottoms, about 30 minutes.

Source : Canadian Living Magazine: October 2009