Multigrain Seed and Nut Bread

Jump to Recipe

What do you think of when you think of millet? For me, I always think of bird food. I love it, but always relate it to bird feeders. I use it many times in my breads as well though, not only my feeders. Now, this Multigrain Seed and Nut Bread is just one of those breads. My husband absolutely loves this bread. It might be one of his very favorites I make. It is hearty and substantial, perfect for toast and dipping in soups. Actually it is perfect for consuming any way you choose.

I like to soften my grains a touch before using them in bread. I don’t always do this, but prefer it when I have time. Now, in the recipe below I instruct you to use scalded milk. I didn’t have milk in my house at the time, but always keep powdered milk on hand for times like this. If you are using powdered milk, like I did, start by boiling water.

Remove from heat and add in regular oats and millet.

I also like to throw in my butter at this point.

I was trying to cool my mixture a touch, so I also added in the brown sugar and molasses.

While it is cooling, start grinding your flours. For this one, I used Rye, Oat, White winter wheat and all purpose. I used my Nutrimill, which you know I love so much! If you don’t own a grain, it is a good appliance to have, but it might be out of your budget. In that case, buy the preground flour!

Here is my Nutrimill at work!

Now, once your grain mixture has cooled to about 100 degrees, add your yeast. I love to use active dry yeast, I like the way it performs and I am comfortable with it. If you prefer instant yeast, you can use it as well. Simply skip this step and add it with the remaining ingredients to mixing bowl.

Here I have my Bosch loaded and ready to go! This is another appliance I love so much. It is such a workhorse and certainly pulls it’s weight in my kitchen. Read about why I use Bosch in the link above. So, throw in all the ingredients and mix for 6-8 minutes. The dough should be fairly smooth, but not as smooth as a white bread. Also, a note on flours if you have not ground your own grains. I am measuring off freshly ground grains, if you are not (and no big deal if you aren’t) make sure and spoon the flour into your measuring cup, sprinkling as you do. This will help aerate a little after all the compacting of handling, shipping storage etc.

Now, I also added in sunflower seeds and walnuts. I do not add in food products with jagged edges like these seeds and nuts until I have developed the gluten in the bread. So, add them after it is mixed. Once they are added, only mix another minute until everything is incorporated.

You dough will finish out looking like this. Cover and allow it to rise until doubled. My kitchen was pretty warm this day, so mine barely took 40 minutes. I live the Bosch lid as well, and always use it to cover instead of a towel or saran wrap. Sigh…isn’t this bread beautiful??

Here it is doubled.

Turn it out onto your surface. I spray mine, but you can also lightly dust with flour.

This batch is big enough you can either make 2 regular sized loaves, or you can make a large loaf and rolls, like I did. We were having soup with lunch and my husband practically begged me to make him some. How could I not? He asked so nicely. 🙂

This is a favorite tool of mine when making bread- a bench knife. They are do handy for clean up as well!

I am grateful I am not working in bakeries anymore. We used to have to weigh all our bread and rolls, to make sure everything was consistent. No one cares about that in our house, so I can just eyeball. So much easier!

Here is my formed loaf. In hindsight, I wish I would have used a bread pan, but I went free form on this one. I should have videoed it, but I didn’t . This is a really great link, I will share it instead! This loaf is formed similar to a baguette. If you prefer baking in a bread pan, definitely do that.

While it is rising, throw together your topping. This can be whatever you choose. I used sunflower seeds, poppy seeds and flax.

Here is my loaf, risen and ready to go!

The rolls are also ready to go. Oven is preheated. Now for the egg wash and topping.

Brush the egg wash on first. I am kind of careful with this step, I don’t want to deflate my loaf.

Sprinkle with the topping!

I like to score these larger loaves. What is scoring? Great question. Using a sharp knife or razor blade, like I am using here (called a lame), carefully cut into the loaf about 1/2 inch. This allows the air to release in a specific place instead of blowing out on the side.

Do the same for the rolls, minus the cut.

Bake until beautiful and golden brown.

These rolls were so good, and perfect for the soup I served it with!

Is it just me? Or does everyone think baked goods are so pretty?

I just realized I didn’t edit these below as warm as the ones above. Oh well…you get the idea.

I topped my first roll with a tasty jam made by my sister Anna, with Green Ogden. Her preserves are amazing. If you catch her when she is selling them, grab them quick. She runs out pretty fast.

And another shot, because….food photography.

On to my loaf. Look at all the seeds and nuts in each slice. This bread was life!!

Couldn’t see if from the view above? how about a little closer. This loaf is long gone, but I am seriously craving it again, RIGHT NOW!

Looking for other whole grain inspiration? How about this cinnamon swirl bread? These Rosemary Gruyere rolls have also been really popular.

Multigrain Seed and Nut Bread

This lovely, hearty whole grain bread is perfect on it's own or as a compliment to any meal!
Course Bread
Cuisine American
Keyword bread recipes, homemade bread, multigrain bread recipes, recipes using flax seeds, recipes using millet, seed and nut bread, whole grain baked goods, whole grain bread, whole what baked goods, whole wheat bread
Prep Time 20 minutes
Cook Time 35 minutes
resting time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings 24 servings
Author Amy- A Red Spatula

Ingredients

  • 2 cups scalded milk Or you can use water and powdered milk, like I did. Read through instructions below for this method.
  • 1 cup regular oats
  • 2 tablespoons millet
  • 1/4 cup molasses
  • 2 tablespoon brown sugar
  • 4 tablespoons butter
  • 2 1/2 teaspoons active dry yeast 1 packet
  • 1 cup dark rye flour make sure, if you are not grinding your own grains, you use the spoon method to measure. Meaning, spoon the flour into your measuring cup. There is a lot of compaction that happens in pre ground grains.
  • 1/2 cup brown rice flour See note above for measuring.
  • 1 1/2 cup whole wheat I like using a hard white wheat. Red is great as well, as is Kamut. Again see note above for measuring.
  • 1 1/2-3 cups all purpose flour This will be a variable, it will depend on ingredients, humidity in the air etc.
  • 1/2 cup potato flakes optional, but I love the texture they give.
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup walnuts, chopped
  • 1/2 cup sunflower seeds
  • 1 tablespoon poppy seeds

Egg Wash

  • 1 egg, beaten
  • 1 tablespoon milk or water

Multigrain Topping

  • 1 tablespoon poppy seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon sunflower seeds, coarsely chopped

Instructions

  • Heat milk in pot over medium heat to just below a boil. Remove from heat and add oats, butter and millet. Stir and allow to cool until temp reaches about 100 degrees. It should feel warm to the touch. If you want to cool it off even faster, add in the molasses and brown sugar like I did. I needed to speed up the process a bit. In my photos this will look different, as I used powdered milk for my milk. So, I heated water first, then added the oats and millet. The powdered milk was added with the molasses and brown sugar and blended.
    When it has cooled, and make sure it has or you will kill the yeast, add in your yeast and mix again. Yeast is a living organism once it is activated. Too much heat will kill it. If you haven't added in your sweeteners, do that now as well. The yeast will activate quickly in this environment- warm, moist (sorry) and sweet. Sorry again.
    Next add yeast mixture, flours, salt,eggs, poppy seeds and potato flakes to stand mixer. You can also mix this by hand, it is a great arm workout! In the mixer, mix on medium speed for about 6 minutes. If you are mixing by hand, mix for 6 to 8 minutes, until smooth.
    Last add in is the walnuts and sunflower seeds. You do this last because in mixing yeast dough you want to form gluten networks.These are created through the proper ingredients and mixing. If you have ingredients with rough edges added in the beginning, it will tear those strands apart. Adding them at the end when they are developed keeps this from happening. So, add the walnuts and sunflower seeds and only mix to combine.
    Cover bowl and allow the dough to rise until doubled.
    Form into desired shape. For mine, we did 9 rolls and one large loaf.It makes a perfect 2 regular loaves. I shaped my loaf into a free form baguette style loaf. For instructions on how to roll the loaf, check post for link.
    Lightly cover loaves and rolls and allow to double. There are differences of opinion on what you should cover your rising baked goods with. I am not working for a bakery anymore, so I am not particular about it. Sometimes I cover with a dish towel, sometime saran wrap, sometimes I even throw it in my oven on proof. Mine took about 30 minutes to rise, my house was pretty warm that day. Make sure and preheat the oven to 350 degrees about 15 minutes before you bread is ready to go.
    While it is rising, prepare your egg wash. Mix the egg and milk until well combined, you don't want egg chunks in the egg wash.
    Then mix your toppings. Now, the measurements above are only a suggestion, you can use anything you want.
    The easy way to test and see if your bread is ready for baking is by poking the side of it gently. If the finger poke stays, meaning it doesn't push back out immediately. Brush bread and rolls with egg wash then sprinkle with toppings. Is desired, score your loaf. Scoring the loaf means cutting into it with a sharp knife or razor. That cut allows the bread to vent where you want it to. Make your score carefully, we don't want to deflate the bread.
    Place in oven.
    If you made rolls, they bake more quickly than the bread, obviously. Mine took about 15 minutes, they weren't very big rolls. It should be a good golden brown color. remove from oven and allow to cool.
    The loaves will take longer. Their baking time will depend on several things, how you decided to form, actual temp of oven and thickness of pan. It will be a very dark golden brown color. Probably the most accurate way to tell if the bread is done is with a thermometer. You will want a temp of 190 degrees. You can also thump the bottom of the loaf. It should give you a nice hollow sound.
    Remove bread from oven and if you can stand it, allow it to cool for at least 10-15 minutes. If not, and I understand the impulse, cut into it right away!!
    You can see I enjoyed our bread with butter and preserves. It is also great with soups, which is what we used the rolls for. It is a perfect compliment to a big healthy salad, or any meal really.
    If you don't eat it all right away, which always happens with us, wrap with saran wrap or a large ziplock bag.
    Now, sit back and enjoy. You deserve it!

About The Author

Amy