This artisan multi-grain bread contains wholesome ingredients including olive oil (no seed oil substitution needed!). The main issue is enriched/fortified flours with synthetic vitamins. Our organic version eliminates artificial additives while maintaining the complex grain and seed profile that provides excellent fiber and protein.
Based on: Hearty Grains & Seeds Bread
· Makes 2 loaves (approximately 30 slices)
· Serving: 1 slice (65g)
Why This Recipe is Seed Oil Free
Commercial Hearty Grains & Seeds Bread from The Rustik Oven often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Hearty Grains & Seeds Bread may also contain artificial dyes. Check it on DyeFreeCheck to find out.
12g (about 2 teaspoons) · Celtic Sea Salt Fine Ground
Flavor enhancement and gluten strengthening
Organic extra virgin olive oil
25ml (about 2 tablespoons) · California Olive Ranch Organic Extra Virgin
Healthy fats, flavor, and crumb tenderness
Organic active dry yeast
7g (1 packet) · Red Star Organic Active Dry Yeast
Leavening agent for rise and texture
Organic white vinegar
15ml (1 tablespoon) · Spectrum Organic White Vinegar
Acidity for better rise and shelf life
Instructions
Step 1. Combine all dry seeds and grains (flaxseed, pumpkin seeds, sunflower seeds, sesame seeds, rolled oats, buckwheat groats) in a bowl with 200ml warm water. Let soak for 30 minutes to soften and begin germination process - this improves digestibility and nutrient availability.
Step 2. In a large mixing bowl, whisk together all flours (400g whole wheat, 200g bread flour, 100g rye, 50g spelt), wheat bran (25g), potato flakes (20g), wheat germ (15g), and salt (12g). Create a well in the center. The thorough mixing prevents flour pockets and ensures even hydration.
Step 3. Dissolve yeast in remaining 150ml warm water (105-110°F - should feel barely warm to touch, not hot) with a pinch of the flour mixture. Let stand 5-10 minutes until foamy - this proves yeast viability. If no foam appears, yeast is dead and must be replaced.
Step 4. Pour activated yeast mixture, olive oil (25ml), vinegar (15ml), and the soaked seed mixture (including any remaining liquid) into flour well. Using a wooden spoon, gradually incorporate flour from edges into center until shaggy dough forms. Don't overmix at this stage.
Step 5. Turn dough onto lightly floured surface and knead for 10-12 minutes until smooth and elastic. The dough will be dense due to seeds and whole grains - add minimal flour as needed to prevent sticking. Properly kneaded dough should spring back when pressed with finger and hold its shape.
Step 6. Place dough in oiled bowl, cover with damp cloth, and let rise in warm spot (75-80°F) for 1.5-2 hours until doubled. Dense grain breads take longer than white bread. After rising, punch down gently to deflate, then divide into 2 equal portions (about 975g each).
Step 7. Shape each portion into loaf by flattening into rectangle, then rolling tightly from short end. Place seam-side down in greased 9x5 inch loaf pans. Cover and let rise 45-60 minutes until crowns just peek over pan edges. Preheat oven to 375°F during final 15 minutes of rise.
Step 8. Score tops with sharp knife in 3-4 diagonal slashes about 1/4 inch deep - this controls expansion and prevents cracking. Bake 35-40 minutes until deep golden brown and internal temperature reaches 200-205°F. Crust should sound hollow when tapped. Cool completely on wire racks before slicing (at least 2 hours) - premature cutting creates gummy texture.
Storage
Store wrapped in plastic bag at room temperature for 5-7 days, or freeze sliced portions up to 3 months. Dense grain breads actually improve in flavor after 24 hours as seeds and grains continue to hydrate.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.75
Savings83%
Huge upfront investment in organic flours and seeds, but massive per-serving savings. Bulk buying reduces cost significantly - one shopping trip covers 6-12 batches of bread.