Discover the ultimate wholesome bread that transforms your everyday baking into a gourmet experience. This Maple Harvest Multigrain Bread is not just a recipe—it’s a celebration of rich, nutty flavors and nutritional excellence. Packed with an array of seeds, whole grains, and a touch of maple sweetness, this bread offers a hearty texture and complex taste that elevates any meal.
Ingredients
Dry Ingredients
- 2 cups (240g) whole wheat flour
- 1 cup (125g) bread flour
- 1/2 cup (45g) quick-cooking oats
- 1/4 cup (30g) ground flaxseed
- 1/4 cup (45g) quinoa, rinsed and drained
- 2 tablespoons (15g) wheat germ
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
Wet Ingredients
- 1/4 cup (60ml) maple syrup
- 2 tablespoons (30ml) olive oil
- 1 1/4 cups (300ml) warm water
- 1 egg, beaten (for egg wash)
Seed Mixture
- 1/4 cup (35g) pumpkin seeds
- 3 tablespoons (25g) sunflower seeds
- 2 tablespoons (20g) sesame seeds
- 2 tablespoons hemp hearts
- 1 tablespoon poppy seeds
- 1/4 cup (30g) chopped hazelnuts
- 2 tablespoons dried apricots, finely diced
Step-by-Step Instructions
- Prepare the Seed Mixture
- In a small bowl, combine all seed mixture ingredients
- Reserve 3 tablespoons for topping the loaf
- Mix Dry Ingredients
- In a large mixing bowl, whisk together whole wheat flour, bread flour, oats, flaxseed, quinoa, wheat germ, yeast, and salt
- Create the Dough
- Add maple syrup, olive oil, warm water, and remaining seed mixture to dry ingredients
- Stir until a shaggy dough forms
- Knead the Dough
- Turn dough onto a lightly floured surface
- Knead for 8-10 minutes until smooth and elastic
- Note: Dough will be dense due to whole grains and seeds
- First Rise
- Place dough in a lightly oiled bowl
- Cover with a damp cloth
- Let rise in a warm place for 1-1.5 hours, until nearly doubled
- Shape and Second Rise
- Punch down the dough
- Shape into a round loaf
- Place on a parchment-lined baking sheet
- Brush top with beaten egg
- Sprinkle reserved seed mixture, gently pressing into surface
- Cover loosely and let rise 45 minutes until puffy
- Bake
- Preheat oven to 375°F (190°C)
- Score top of loaf with an “X” pattern, 1/4 inch deep
- Bake 40-45 minutes until golden brown
- Bread should sound hollow when tapped on bottom
- Cool
- Transfer to wire rack
- Allow to cool completely before slicing
Nutritional Information
Per Slice (approx. 1/12 of loaf):
- Calories: 220
- Protein: 8g
- Carbohydrates: 35g
- Fiber: 5g
- Total Fat: 7g
- Sodium: 250mg
Preparation Time: 2.5 hours Cooking Time: 45 minutes Total Time: Approximately 3.25 hours Yield: 1 large loaf (12 slices)
Cooking Tips and Tricks
- Use warm (not hot) water to activate yeast without killing it
- Ensure seeds are fresh for maximum flavor and nutrition
- A kitchen scale provides the most accurate measurements
- Let dough rise in a draft-free, warm area
Variations and Substitutions
- Replace maple syrup with honey or agave nectar
- Swap quinoa with millet or amaranth
- Use gluten-free flour blend for a gluten-free version
- Experiment with different seed combinations
Frequently Asked Questions
Q: Can I make this bread without a stand mixer? A: Absolutely! Kneading by hand works perfectly and can be a great arm workout.
Q: How long will this bread stay fresh? A: When stored in an airtight container, it will remain fresh for 3-4 days at room temperature.
Q: Can I freeze this bread? A: Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature.
Q: Is this bread suitable for diabetics? A: While nutritious, consult a healthcare professional about incorporating it into a specific diet.
Q: Can I omit eggs for a vegan version? A: Use plant-based milk or aquafaba for egg wash, or skip washing entirely.
Storage and Make-Ahead Tips
- Cool bread completely before storing
- Wrap in parchment paper or store in bread box
- Slice and freeze individual portions for quick toast
- Refresh day-old bread by warming in oven for 5 minutes
Enjoy your nutrient-rich, flavor-packed Maple Harvest Multigrain Bread!