Once I read the recipe, I realized that it was very similar to the multigrain bread that I have been making for several years...as a loaf bread, as rolls and even as a free-form round loaf. This is one of my favorite breads for sandwiches for us and it sells but, honestly, it looked kind of boring. I decided to try "Gilding the Lily" by adding sunflower seeds, sesame seeds and poppy seeds over the top before baking and WOW, what a difference! Just that little extra attention to detail makes people look twice and (usually) buy some.
Multigrain Bread **Click here to print this recipe**
1 to 1 1/4 cups milk
2 1/2 tablespoons honey
2 tablespoons butter
1 1/2 teaspoons salt
1/2 cup 7-grain hot cereal (I use Bob's Red Mill)
3 tablespoons raw wheat germ
3 tablespoons oat or wheat bran
2 tablespoons bulgur wheat
1 cup whole-wheat flour
2 cups bread flour
2 teaspoons bread machine/instant yeast OR 1 packet active dry yeast (If using active dry yeast, dissolve it in the warm milk before combining with the remaining ingredients.)
1 egg beaten with a bit of water
Sunflower seeds, pumpkin seeds, sesame seeds and poppy seeds for the top (Use any combination you like)
Mix, knead and let your dough rise until doubled using your favorite method; bread machine, manual or stand mixer. Shape the dough into a smooth ball for a large loaf or divide the dough in half and shape each half into a smooth ball for smaller loaves. Place on a baking sheet, slash the top and let rise in a warm place until nearly doubled in size. Just before baking, brush top and sides with egg mixture and generously sprinkle with seeds of your choice.
Bake in a preheated 375 degree oven for 30 to 35 minutes until golden brown; cover loosely with foil after 10 minutes. Remove to a wire rack and cool completely.