This Mixed-Grain Loaf is a wholesome, rustic bread that combines the heartiness of whole wheat flour and old-fashioned oats with the nutty crunch of toasted sunflower seeds. Enriched with nonfat milk and sweetened with pure maple syrup, it offers a tender crumb and a golden, crisp crust. The addition of unprocessed bran adds texture and fiber, making this loaf a satisfying choice for breakfast toast, sandwich bases, or alongside soups. Its perfect for home bakers looking to incorporate more whole grains into their diet without sacrificing flavor. Bake it for the irresistible aroma that fills your kitchen, and enjoy its earthy, slightly sweet taste that pairs well with butter or your favorite spreads.
Mixed-Grain Loaf – Bon Appetit
Description
This Mixed-Grain Loaf is a wholesome, rustic bread that combines the heartiness of whole wheat flour and old-fashioned oats with the nutty crunch of toasted sunflower seeds. Enriched with nonfat milk and sweetened with pure maple syrup, it offers a tender crumb and a golden, crisp crust. The addition of unprocessed bran adds texture and fiber, making this loaf a satisfying choice for breakfast toast, sandwich bases, or alongside soups. Its perfect for home bakers looking to incorporate more whole grains into their diet without sacrificing flavor. Bake it for the irresistible aroma that fills your kitchen, and enjoy its earthy, slightly sweet taste that pairs well with butter or your favorite spreads.Ingredients
Directions
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Stir milk and syrup in a heavy small saucepan over low heat until the thermometer registers 105F to 115F.
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Remove from heat. Sprinkle yeast over the warm milk mixture and let stand until foamy, about 10 minutes.
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Meanwhile, combine 2 1/2 cups all-purpose flour, whole wheat flour, oats, bran, and salt in the large bowl of an electric mixer fitted with a dough hook.
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Add the milk mixture to the dry ingredients and mix on low speed until a soft dough forms, about 2 minutes.
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Add 1/2 cup more all-purpose flour and beat at medium speed until the dough is soft and pliable, about 10 minutes.
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Turn out the dough onto a floured surface and knead until smooth and elastic, adding more all-purpose flour if too sticky, about 3 minutes.
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Place the dough in a lightly oiled bowl and turn to coat evenly.
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Cover the bowl with plastic wrap, then a towel, and let the dough rise in a warm, draft-free area until doubled in volume, about 1 hour.
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Lightly oil a 9x5-inch loaf pan.
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Punch down the dough and let it rest for 10 minutes.
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Turn out the dough onto a floured surface and roll it out to a 10-inch diameter round.
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Sprinkle the toasted sunflower seeds over the dough.
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Fold the dough over the seeds and knead gently until the seeds are incorporated.
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Shape the dough into an oval loaf and place it seam side down in the prepared pan.
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Cover with plastic wrap and let the dough rise in a warm, draft-free area until doubled, about 35 minutes.
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Meanwhile, preheat the oven to 350F (177C).
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Remove the plastic wrap from the bread.
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Bake until the bread is golden brown and sounds hollow when tapped on the bottom, about 45 minutes.
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Cool in the pan for 5 minutes.
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Turn out the loaf onto a rack and cool completely.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 76.8kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.6g3%
- Cholesterol 1.8mg1%
- Sodium 44.1mg2%
- Total Carbohydrate 14.5g5%
- Dietary Fiber 0.0g0%
- Sugars 14.5g
- Protein 3.1g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This bread can be made up to 2 weeks ahead. Wrap tightly in plastic wrap and store in the freezer. Thaw at room temperature before serving.
Variation: You can substitute honey for the maple syrup for a different flavor profile.
Tip: Ensure the milk is not too hot when adding the yeast, as temperatures above 120F can kill the yeast.
Ingredient Note: Toasting the sunflower seeds before adding them enhances their flavor. Toast them in a dry skillet over medium heat for 3-5 minutes until fragrant.
