Simple Multi-Seed Bread by Peter Reinhart

Category: Yeast bread
Simple Multi-Seed Bread by Peter Reinhart

Ingredients

pressed yeast 15 g
wheat flour 320 g
whole wheat flour (or peeled rye) 42 g
water 170 g
curdled milk (or milk) 80 g
honey 30 g
salt 8.5 g
sesame 30 g
flax seeds 15 g
pumpkin seeds (roasted) 15 g
sunflower seeds (roasted) 15 g
vegetable oil (odorless) 20 g
+2 Art. l milk and sesame seeds for the top

Cooking method

  • In a kneading bowl or bread maker, combine two types of flour *, salt, grain mixture and yeast. Add warm water and curdled milk 35C (I had milk) and start kneading. The dough should be rough and sticky. After 2-3 minutes, stop mixing and let the dough rest for 5 minutes.
  • Add vegetable oil ** and continue kneading the dough. The dough turns out to be soft and sticky, but on the bottom of the rope under the mixer and on the sides of the bucket of the bread machine it is not smeared.
  • Immediately transfer the finished dough to a bowl slightly greased with vegetable oil, close it with a lid or film (put it in a large plastic bag, tied the ends of the bag) and put it in the refrigerator. Fermentation 12-14 hours.
  • Take the dough out of the refrigerator and let it warm at room temperature for 2 hours.
  • Lightly dust the table with flour, lay out the dough, knead. Form oval / round / shaped bread. I baked in a mold, so I rolled the dough into a rectangle and rolled it into a roll. Place the dough piece on a baking sheet or in a mold lined with baking paper, seam down. Proofing under the foil for 90-120 minutes until the dough is increased by one and a half times.
  • Before planting in the oven, grease the dough piece with milk and sprinkle with sesame seeds.
  • Bake in an oven preheated to 230C (convection 210C) degrees with steam for the first 10 minutes. Then release steam from the oven, reduce the temperature to 200C (convection 180C) degrees and bring the bread to readiness. The total baking time for me was 43 minutes.
  • Put the finished bread on the wire rack, do not cover with anything.
  • Simple Multi-Seed Bread by Peter Reinhart
  • Simple Multi-Seed Bread by Peter Reinhart
  • Simple Multi-Seed Bread by Peter Reinhart
  • Simple Multi-Seed Bread by Peter Reinhart
  • Simply fantastic bread! Light, thin, aromatic and soft. It is well stored and does not stale for a long time. I've baked it 4 times in a row. My consumers now only demand it.

Note

A source: 🔗

* Wheat flour was used for general purposes. I tried the oven with the addition of whole grain wheat or peeled rye flour. I liked both options, but the second one more.

** There is no vegetable oil in the author's recipe. I decided to add it to the dough and did not regret it. In my opinion, it was good for bread.

SanechkaA
gorgeous bread, I don't mind the whole crust and the crumb is pure lace, I often bake such bread, it is incomparable, I saw the recipe for the first time from Vasilisa-Barbariska
THANKS for the delicious reminder
Sonadora
Sanya, thank you!
Is the recipe already on the site? I checked it with a search engine - I did not find it. Or are you about Vasilisin LJ?
SanechkaA
Marina, no, no, sorry for the misconception, I saw this bread on the good-cook, this is one of my favorites, it is very easy to make and it always works, with this bread my more or less serious acquaintance with baking in the oven began

I even found the first photo, but I don't have a mold

Simple Multi-Seed Bread by Peter Reinhart
Sonadora
Wow, what holes! Sanya, beautiful bread!
Tata
Sonadora,. wow, what a handsome man! I will definitely try.
Zhivchik
Yooooo ..... this is bread ... Manya, I am yours forever ...)))
echeva
ABOUT! D \ W flour is something! Consistent crunchy crust effect! (y) LOVE!
Florichka
Great bread! I will master a new oven and will definitely try it while I bake only in KhP.And when was it greased and sprinkled? And I also have convection, but what about the steam I have not yet understood? I have an AEG el oven there is no function for baking with steam.
Natali06
Manyashechka, you are my usual! As usual pretty, also delicious, and also lace! Everything, dragged to the bookmarks!
Kras-Vlas
Manechka, what a beauty, a breathtaking crumb, !!! This bread is baked only for the holidays - "festive multi-grain"
Sonadora
GirlsThank you all very much! I would be glad if the recipe comes in handy and you like the bread.

Quote: echeva

ABOUT! D \ W flour is something! Consistent crunchy crust effect! (y) LOVE!
Zhenya, this bread has a soft crust.

Quote: Florichka

And when was it greased and sprinkled?
Before sending the bread to the oven, I added it to the recipe.

Quote: Florichka

And I also have convection
So, preheat the oven to 210 degrees and bake the bread for 10 minutes at this temperature. Then lower the temperature to 180 degrees and bring the bread to readiness. The baking times may differ from mine, so it's best to keep an eye on the bread.

Quote: Florichka

but what about the steam have not yet understood?
Preheat the oven to the required temperature along with an empty water container (put it on the bottom of the oven). And then we put the bread in the oven, pour 130-150 ml of boiling water into the container and close the oven door.
Florichka
Manya, thanks, it cleared up. And after 10 minutes - letting off steam does it mean removing the bowl from the oven?
barbariscka
Sonadora Marina, wonderful bread, it is always tasty and, most importantly, without much work, but such a good result. The recipes of the greats went on the Internet, I found it at Misha's place. Sometimes I regret not baking with yeast now. The leaven needs feeding ...
I found a photo of this bread, by the way, and the hearth works well:

Simple Multi-Seed Bread by Peter Reinhart
Sonadora
Quote: Florichka

And after 10 minutes - letting off steam does it mean removing the bowl from the oven?
Irina, the bowl can not be removed. It is enough to slightly open the oven.

Vasilisawhat a handsome man!
Quote: barbariscka

without much work, but such a good result. The recipes of the greats were sold on the Internet, I found it at Misha's
That's for sure! Good bread is obtained with a minimum of labor. Yesterday I baked bread in a bread maker, taking this recipe as a basis and altering it a little. I made sure that nothing can spoil a good recipe.

Quote: barbariscka

Sometimes I regret not baking with yeast now. The leaven needs feeding ...
Vasilisa, I look at your breads and sourdough buns with such pleasure, they are so wonderful! For me, this is still something unattainable.
barbariscka
SonadoraWell, that you are Marisha, I am sure that even with sourdough you would have made wonderful bread. Just a little more fiddling with the leaven
echeva
Quote: Sonadora

Yesterday I baked bread in a bread maker, taking this recipe as a basis and altering it a little.
Sonadora, for bread in KhP we make the dough thinner than for the oven?
zina
is it correct that 42g of rye flour?
zina
for a bread machine how to change the ratio?
lu_estrada
I look at your bread, Manechka, and my head is spinning from the lace of the crumb and the smell and crunchiness of the crust is felt, mmmm
The beauty is unique! Great bread.
Sonadora
Lyudochka, Thank you! Try it! Hope you like the bread.

Quote: zina

is it correct that 42g of rye flour?
Yes everything is correct.

Quote: zina

for a bread machine how to change the ratio?
I did it like this:

dry yeast (saf-moment) - 1.5 tsp
wheat flour - 400 g
rye flour - 42 g
milk - 270 g
salt - 1.25 tsp
sugar - 2 tbsp. l
butter - 30 g
vegetable oil - 15 g
grain mixture - took in the same amount
Russell
Quote: Sonadora

Lyudochka, Thank you! Try it! Hope you like the bread.
Yes everything is correct.
I did it like this:

dry yeast (saf-moment) - 1.5 tsp
wheat flour - 400 g
rye flour - 42 g
milk - 270 g
salt - 1.25 tsp
sugar - 2 tbsp. l
butter - 30 g
vegetable oil - 15 g
grain mixture - took in the same amount
Do I understand correctly that first we knead in HP, then we send it to fermentation (?), Or we skip it. Thank you...
Sonadora
Russell, you can add all the ingredients in the order recommended in the instructions for the bread maker and select the Basic baking mode.
Or knead the dough as described in the first message of the topic, put the bucket in the refrigerator for 12-14 hours, let the dough warm at room temperature for at least one and a half hours. Form, for example, round bread, return it to the bucket and leave to proof for one hour.Bake in a bread maker in the Bake mode for about 40-45-50 minutes. Unfortunately, I will not tell you the exact baking time.
Russell
Sonadora, thanks, but then, if possible, briefly, why do we need such a complex process?
Sonadora
Russell, it seems that it is not so difficult. It's just that I like bread baked in the oven more than in a bread maker, and I like the process of fiddling with the dough itself. Plus long-term fermentation of the dough at a low temperature makes the bread more aromatic and rich in taste.
Russell
Quote: Sonadora

Russell, it seems that it is not so difficult. It's just that I like bread baked in the oven more than in a bread maker, and I like the process of fiddling with the dough itself. Plus long-term fermentation of the dough at a low temperature makes the bread more aromatic and rich in taste.
Complex - meant in the sense of "long". So it is now clear. Thank you!!!
Sonadora
It's my pleasure! I hope everything works out and you like the bread.
Pupa
This bread is a clear favorite in our family! Delicious is not the right word! Thank you so much for the recipe!
Anise
Sonadora, Manechka, what a lacy crumb your bread has! Top class!
I really like the bread for this recipe! It turns out delicious. My recipe is calculated for 545 g of flour (total amount), I do not add oil. Often I just bake it with buns, there are so many of them:

Simple Multi-Seed Bread by Peter Reinhart Simple Multi-Seed Bread by Peter Reinhart
Sonadora
Anya, oh, how much! Cool buns, so airy! I am very glad that the recipe came in handy. I also like it very much: take a minimum and always a wonderful result.
Anya, if possible, to me on "you".
Anise
Quote: Sonadora
Anya, if possible, to me on "you".
Agreed, Manechka, to me too!
Sonadora

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