Multigrain Seeded Bread . . . soft & fluffy

Chockful of grains and seeds, the bread also includes whole wheat flour that creates a hearty, nutritious and delicious loaf. And, the addition of bread flour vital wheat gluten ensures that the bread is soft and fluffy (versus the dense and heavy loaves that often are the result of whole wheat seeded loaves ). It does take awhile to make the loaf, but it is definitely worth the time and effort.             

 

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

1 tablespoon honey (use maple syrup or agave to make it vegan)

1/4  cup warm water (105-115°F)

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2 cups warm water 

4 tablespoons honey

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2  cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest) 

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water) 

1. Proof Yeast:  Add the yeast and 1 tablespoon of honey to 1/4 cup water. Set aside for about 5 minutes until it gets bubbly.
2. Sponge: In a large mixing bowl, add the proofed yeast, 2 cups warm water, 4 tabespoons honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
   
   
   
3. Stir until well mixed.
4. Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
5. Bread: Stir the sponge down and add the salt and butter.
   
   
   
6. Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
7. Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
8. Punch down and form into 2 loaves 
9. Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
   
   
   
10. Make 3 shallow diagonal cuts across top  f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired. 
    
    
    
11. Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..
    
    
    

Note: Cool completely before slicing.

Recipe without photos . . .  

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

1 tablespoon honey (use maple syrup or agave to make it vegan)

1/4  cup warm water (105-115°F)

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2 cups warm water 

4 tablespoons honey

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2  cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest) 

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water) 

1. Proof Yeast:  Add the yeast and 1 tablespoon of honey to 1/4 cup water. Set aside for about 5 minutes until it gets bubbly.
2. Sponge: Add the warm water, honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
3. Stir until well mixed.
4. Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
5. Bread: Stir the sponge down and add the salt and butter.
6. Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
7. Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
8. Punch down and form into 2 loaves 
9. Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
10. Make 3 shallow diagonal cuts across top  f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired. 
11. Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..

Note: Cool completely before slicing.

 

 

Toasty Granola & Nut Topping

We mix this crunchy, nutty topping in with fresh fruit and yogurt for a naturally sweet ending to a meal or for as a yummy breakfast bowl. Since we like to sure it is as fresh as possible, I usually halve the recipe.

Toasty Granola & Nut Topping

4 cups old-fashioned rolled oats 

1 1/2 cup raw nuts and/or seeds (for this batch I used walnuts, almonds & pumpkin seeds )

1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil (melted) or olive oil

1/2 cup honey or maple syrup 

1 teaspoon vanilla 

1. Preheat oven to 350° F.; line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
   
3. Pour in the oil, honey (or maple syrup) and vanilla. Mix well, until every oat and nut is lightly coated. 
   
4. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
   
5. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). 
   
6. Let the granola cool completely, undisturbed (at least 45 minutes). The granola will further crisp up as it cools.
7. Store the granola in an airtight container at room temperature for up to 2 weeks.
   
   
   

Recipe without photos . . . Toasty Granola & Nut Topping

4 cups old-fashioned rolled oats 

1 1/2 cup raw nuts and/or seeds (for this batch I used walnuts, almonds & pumpkin seeds )

1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil (melted) or olive oil

1/2 cup honey or maple syrup 

1 teaspoon vanilla 

1. Preheat oven to 350° F.; line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, honey (or maple syrup) and vanilla. Mix well, until every oat and nut is lightly coated. 
4. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
5. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). 
6. Let the granola cool completely, undisturbed (at least 45 minutes). The granola will further crisp up as it cools.
7. Store the granola in an airtight container at room temperature for up to 2 weeks.

Veg-Out Salad

Even though Facebook now sees fit to flood my feed with reels, I rarely pay attention to them. Their food videos are often juvenile, weird or downright disgusting! However, one caught my eye recently. I didn’t get the name of the cook or the recipe . . . and it is nearly impossible (at least for me) to ever find the video again. Anyway, this is my take on the salad reel that I watched. It is simply DELICIOUS! Full of crunch with a punch from the garlic & ginger dressing, and it also just happens to use the ingredients that I usually have on hand. Barry also gave it rave reviews!

 

We serve the salad with Smoked Ribs (Gates BBQ Rub & Sauce) 
and Roasted Potatoes 

Veg-Out Salad  (I cut the salad in half and it made 4 serving for us)

Veggie Base

About half of a green cabbage, finely chopped

A large handful of baby kale, torn into bite-sized pieces

4 mini Persian cucumbers, diced

1 red or yellow bell pepper or use a mini red & yellow, chopped into small pieces

A handful of fresh cilantro, optional

Crunchy Addition

Salted and roasted pumpkin seeds – a handful or so

1. Combine veggie base in a bowl or dish (I added to the serving dish). Sprinkle with pumpkin seeds.
   
2. Right before serving, drizzle with dressing and toss. 
   

Dressing

1 heaping tablespoon+ freshly minced ginger

3 to 4 cloves fresh garlic, fined chopped or minced

4 tablespoons (1/4 cup) mayonnaise (I used olive oil mayo)

5 tablespoons rice vinegar

1 tablespoon sesame oil + 2 tablespoons avocado or extra-virgin olive oil

Salt & pepper to taste.

 

Combine all ingredients and blend until well combined. 

Recipe without photos . . . Veg-Out Salad  (I cut the salad in half and it made 4 serving for us)

Veggie Base

About half of a green cabbage, finely chopped

A large handful of baby kale, torn into bite-sized pieces

4 mini Persian cucumbers, diced

1 red or yellow bell pepper or use a mini red & yellow, chopped into small pieces

A handful of fresh cilantro, optional

Crunchy Addition

Salted and roasted pumpkin seeds – a handful or so

1. Combine veggie base in a bowl or dish (I added to the serving dish). Sprinkle with pumpkin seeds.
2. Right before serving, drizzle with dressing and toss. 

Dressing

1 heaping tablespoon+ freshly minced ginger

3 to 4 cloves fresh garlic, fined chopped or minced

4 tablespoons (1/4 cup) mayonnaise (I used olive oil mayo)

5 tablespoons rice vinegar

1 tablespoon sesame oil + 2 tablespoons avocado or extra-virgin olive oil

Salt & pepper to taste.

 

Combine all ingredients and blend until well combined. 

Fruit, Nut & Seed Roll

Packed with dried fruits and nuts, this is a nutritious and tasty treat without any refined sugars. This would be also be great for the fall and winter holidays! 

Fruit, Nut & Seed Roll

Nuts & Seeds, roughly chopped – about 1 1/4+ cups total of your favorites, such as . . .

Almonds slivered or chopped - 1/4 cup
Cashews -1/4 cup
Pistachios -1/4 cup
Walnuts - 1/4 cup
Pumpkin seeds -1/4 cup

Sesame Seeds – about 2 tablespoons toasted 

 

Dried Fruit, roughly chopped – about 2 1/4 cups total of your favorites, such as: 
Cranberries - 1/2 cup, roughly
Raisins - 1/2 cup
Dates - 2 cups pitted & chopped

1. Add chopped nuts and pumpkin seeds to a pan and dry roast on on medium heat for several minutes  until lightly toasted. Add sesame seeds and roast for another few seconds. Remove nuts to a bowl and set aside.
2. In the same pan add the dried fruits except dates and dry roast for a minute or two. Add dates and mix well for 2 more minutes. (Note: The 2nd time I made this I heated all the fruits with up to 4 to 6 tablespoons of water for 3 minutes. The mixture was much more cohesive and much easier to form into rolls.)
3. Add nuts to fruit and combine. Remove from heat.
4. As soon as it is cool enough to handle, roll into logs.  
5. Tightly wrap in cling wrap and refrigerate for 2 hours to set. 
6. Slice with a serrated knife and serve.

Multi-seeded Almost No-Knead Bread

Chock-full of oats and seeds, and a combination of whole wheat and all-purpose flours, this bread is PACKED WITH FLAVOR and NUTRITION. It is actually a blend of some of my favorite parts of other recipes.

Multi-seeded Almost No-Knead Bread  Yield: 1 round loaf

2 1/2 to 2 3/4 cups all-purpose flour (start w/ lesser amount) + extra for kneading & sprinkling over top 

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats                    

2 bablespoons pumpkin seeds + extra for sprinkling on top

2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top

2 tablespoons sesame seeds + extra for sprinkling on top

1 tablespoon flax seeds + extra for sprinkling on top 

1 tablespoon poppy seeds + extra for sprinkling on top 

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/2 cups  room temperature water

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. 
   
3. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight at room temperature, at least 8 hours and up to 18.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°. 

Recipe without photos . . . Multi-seeded Almost No-Knead Bread  Yield: 1 round loaf

2 1/2 to 2 3/4 cups all-purpose flour (start w/ lesser amount) + extra for kneading & sprinkling over top 

1/2 cup whole wheat flour

1/4 cup old-fashioned rolled oats                    

2 bablespoons pumpkin seeds + extra for sprinkling on top

2 tablespoons roasted & salted sunflower seeds + extra for sprinkling on top

2 tablespoons sesame seeds + extra for sprinkling on top

1 tablespoon flax seeds + extra for sprinkling on top 

1 tablespoon poppy seeds + extra for sprinkling on top 

1 1/2 teaspoons salt

1/2 teaspoon instant yeast

1 1/2 cups  room temperature water

1. Day before: In a large mixing bowl, whisk the flours, salt, yeast, and seeds together until mixed. 
2. Stir in the water until a chunky, thick dough forms. If needed, add a few more teaspoons of water, just enough to get the dough barely wet throughout. 
3. Cover the mixing bowl with a cloth or plastic wrap and let it rest overnight at room temperature, at least 8 hours and up to 18.
4. In the morning: Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
5. Transfer the dough to a lightly floured work surface and knead the dough 10 to 15 times, adding a much flour as needed to absorb excess wetness. 
6. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the oiled parchment paper.
8. Score the loaf and then liberally sprinkle surface of loaf with the seeds used in the dough; push seeds lightly into the surface. Dust lightly with flour if desired.
9. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed 3.5-quart Dutch oven.
10. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature for about an hour.
11. Remove plastic wrap. Cover the pot with lid and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point —do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread another 20 to 30 minutes or an instant-read thermometer inserted into the center of bread registers 190 to 200°. 

Seeded Pumpkin Honey Dinner Rolls

Light and fluffy dinner rolls that are colored and moistened by the addition of pumpkin puree and enhanced with a variety of seeds.  These rolls Freeze well.  A perfect way to use some of the excess volunteer pumpkins that grew in our garden this year.

Seeded Pumpkin Honey Dinner Rolls   Yield: 1 dozen rolls

2 1/4 teaspoon instant yeast

1 teaspoon salt

3+ cups all-purpose flour 

1/2 cup + 2 tablespoons milk 

1/4 cup (1/2 stick) butter, cut in to pieces

1/4 cup mild honey 

1/2 cup pumpkin purée or use canned pumpkin without added sweetener or flavorings

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1 egg, lightly beaten

Assorted toppings: pumpkin seeds, sunflower sesame seeds, flax seeds or those of your choice

1. In a large bowl or the bowl of a stand mixer fitted with the kneading hook, stir together the yeast, salt, and about 1 1/2 cups of the flour.
2. In microwave measuring cup or stovetop saucepan, combine the milk, butter and honey. Heat over medium heat, stirring, until butter is melted and mixture is about 120 to 130° F. (If it gets too warm, simply stir for a bit until temperature reduces in to this range). 
3. Add the milk mixture to the dry ingredients and mix at medium speed for about 2 minutes. 
4. Add pumpkin puree and mix for another 2 minutes.
5. Begin adding additional flour, 1/2 cup at a time, to start, and then less as you progress, until you have a moist, smooth but not sticky dough. Continue to knead for a few additional minutes.
   
   
   

   
6. Move to a greased bowl, cover and allow to rise until doubled, about 45 minutes to 1 hour.

   

   Dough has risen sufficiently when finger depressions remain after dough is poked. 
   

7. Meanwhile, grease a 9-inch round cake pan and set aside. Note: Cut a piece of parchment paper and fit into the bottom of pan (spray both pan and paper) to insure easy removal of rolls. 
8. One dough has doubled, remove dough to a floured surface and gently deflate. Divide dough into 12 equal size pieces. Form each of the pieces in to a ball. 
   
9. Place 9 rolls around the outside and 3 in the middle. Cover and set aside to rise until doubled, about 45 minutes.
   
   
   

   
10. Preheat oven to 375° F. about 15 minutes before rising is complete. Once rolls have doubled, brush the tops and sides of the dough with the beaten egg, then sprinkle tops with seeds. 
    
11. Place in preheated oven and bake for 22 to 25 minutes, or until cooked through and lightly golden brown. *Check at the 20-minute mark and loosely cover with aluminum foil if rolls are browned enough at that point. 
    
    
    

 Just a few of our volunteer pumpkin crop —Buckskin & Fairytale varieties that are great for cooking.

Recipe without photos . . . Seeded Pumpkin Honey Dinner Rolls   Yield: 1 dozen rolls

2 1/4 teaspoon instant yeast

1 teaspoon salt

3+ cups all-purpose flour 

1/2 cup + 2 tablespoons milk 

1/4 cup (1/2 stick) butter, cut in to pieces

1/4 cup mild honey 

1/2 cup pumpkin purée or use canned pumpkin without added sweetener or flavorings

------

1 egg, lightly beaten

Assorted toppings: pumpkin seeds, sunflower sesame seeds, flax seeds or those of your choice

1. In a large bowl or the bowl of a stand mixer fitted with the kneading hook, stir together the yeast, salt, and about 1 1/2 cups of the flour.
2. In microwave measuring cup or stovetop saucepan, combine the milk, butter and honey. Heat over medium heat, stirring, until butter is melted and mixture is about 120 to 130° F. (If it gets too warm, simply stir for a bit until temperature reduces in to this range). 
3. Add the milk mixture to the dry ingredients and mix at medium speed for about 2 minutes. 
4. Add pumpkin puree and mix for another 2 minutes.
5. Begin adding additional flour, 1/2 cup at a time, to start, and then less as you progress, until you have a moist, smooth but not sticky dough. Continue to knead for a few additional minutes.
6. Move to a greased bowl, cover and allow to rise until doubled, about 45 minutes to 1 hour.
7. Meanwhile, grease a 9-inch round cake pan and set aside. Note: Cut a piece of parchment paper and fit into the bottom of pan (spray both pan and paper) to insure easy removal of rolls. 
8. One dough has doubled, remove dough to a floured surface and gently deflate. Divide dough into 12 equal size pieces. Form each of the pieces in to a ball. 
9. Place 9 rolls around the outside and 3 in the middle. Cover and set aside to rise until doubled, about 45 minutes.
10. Preheat oven to 375° F. about 15 minutes before rising is complete. Once rolls have doubled, brush the tops and sides of the dough with the beaten egg, then sprinkle tops with seeds. 
11. Place in preheated oven and bake for 22 to 25 minutes, or until cooked through and lightly golden brown. *Check at the 20-minute mark and loosely cover with aluminum foil if rolls are browned enough at that point. 

Crusty Multi-Seeded Wheat and Grain Bread -— Almost No-Knead

Homemade bread, there's nothing quite like it! And, the almost no-knead varieties are so easy.  Just plan ahead as they need at least 8 hours to ferment and a two hour rise time + one hour bake time.  Crusty and delicious on the first day, they make fabulous toast in the days after. I started out making a basic recipe and keep experimenting. Here's my latest version . . .

Crusty Multi-Seeded Wheat and Grain Bread -— Almost No-Knead

4 to 5 tablespoons grains & seeds (any combination such as: rolled oats, rolled barley or rye flakes, pumpkin seeds, raw sunflower seeds, etc.) – divided use

2 cups bread flour

1 cup white whole wheat flour

1½ teaspoons salt

¼  teaspoon instant or rapid-rise yeast

¾  cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer

1 tablespoon distilled white vinegar

1 to 2 teaspoons flax seed + a few extra to sprinkle over top

Vegetable oil spray

1. Place selected grains and seeds on a baking sheet. Bake in a preheated 350° oven until lightly toasted, about 5 minutes – watch carefully! Cool.
   
2. Mix the flours, salt, and yeast together in the work bowl of a mixer.
3. Add the water, beer and the vinegar. Mix, adding most of the toasting seed combination (save some for adding to the top of loaf right before baking) + flax seeds.
   
4. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
5. Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
6. Transfer the dough to a lightly floured work surface and knead 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
   
7. Transfer the dough, seam side down, to the center of the sprayed parchment paper; then spray the surface of the dough with the vegetable oil spray.
   
8. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
   
9. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot.
10. Using a sharp knife, a razor blade or a bread lame (pictured below), make long, ½” deep slashes along the top of the dough; lightly spray with vegetable oil spray and top with remaining seeds.
    
11. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point—do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210° on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer.

    

    Above: Bread after 30 minutes -- it was baked with the lid on.
    Below -- Bread after being bakes another 30 minutes with the lid off. Notice thermometer inserted to check the internal temperature.

    
13. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely . . . if you can wait that long. Best eaten the first day but makes fabulous toast for days afterwards. Store lightly wrapped leftover bread in refrigerator (wrap in plastic wrap or place in a bag that is only partially sealed.)
    

Other Almost No-Knead breads include:

Almost No-Knead Bread (basic loaf)

Almost No-Knead Cranberry-Pecan Bread

Almost No-Knead Oat Bread

Almost No-Knead Walnut & Rosemary Bread 

Almost No-Knead Crusty Pumpkin Bread

Recipe without photos . . .

Crusty Multi-Seeded Wheat and Grain Bread -— Almost No-Knead

4 to 5 tablespoons grains & seeds (any combination such as: rolled oats, rolled barley or rye flakes, pumpkin seeds, raw sunflower seeds, etc.) – divided use

2 cups bread flour

1 cup white whole wheat flour 

1½ teaspoons salt

¼  teaspoon instant or rapid-rise yeast

¾  cup + 2 tablespoons water, room temperature

6 tablespoons mild-flavored beer

1 tablespoon distilled white vinegar

1 to 2 teaspoons flax seed + a few extra to sprinkle over top

Vegetable oil spray

1. Place selected grains and seeds on a baking sheet. Bake in a preheated 350° oven until lightly toasted, about 5 minutes – watch carefully! Cool.
2. Mix the flours, salt, and yeast together in the work bowl of a mixer.
3. Add the water, beer and the vinegar. Mix, adding most of the toasting seed combination (save some for adding to the top of loaf right before baking) + flax seeds.
4. Cover the bowl with plastic wrap and allow it to sit at room temperature for at least 8 hours or up to 18 hours.
5. Lay a piece of parchment paper on the counter and spray it with the vegetable oil spray.
6. Transfer the dough to a lightly floured work surface and knead 10 to 15 times. Shape the dough into a ball by pulling the edges of the dough into the middle.
7. Transfer the dough, seam side down, to the center of the sprayed parchment paper; then spray the surface of the dough with the vegetable oil spray.
8. Pick up the dough by lifting the parchment paper overhang and lower it into a heavy-bottomed Dutch oven. Let any excess parchment paper hang out over the edge of the pot. Cover the pot loosely with plastic wrap and allow the dough to rise at room temperature until it has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
9. Adjust an oven rack to the middle position. Remove the plastic wrap from the pot.
10. Using a sharp knife, a razor blade or a bread lame, make long, ½” deep slashes  along the top of the dough; lightly spray with vegetable oil spray and top with remaining seeds.
11. Cover the pot and place it in the oven. Heat the oven to 425°. Bake the bread for 30 minutes. Note: Bread is placed into a cold oven; set the timer for 30 minutes at that point—do not wait until the oven preheats.
12. Remove the lid from the pot and continue to bake the bread until the loaf is a deep brown and registers 210° on an instant-read thermometer inserted into the bread, about 20 to 30 minutes longer.
13. Using the parchment paper overhang, carefully remove the bread from the pot. Transfer the loaf to a wire rack and allow it to cool completely . . . if you can wait that long. Best eaten the first day but makes fabulous toast for days afterwards. Store lightly wrapped leftover bread in refrigerator (wrap in plastic wrap or place in a bag that is only partially sealed.)