This multigrain seeded bread contains organic high-oleic safflower oil, a seed oil that promotes inflammation. Despite being 'high-oleic,' safflower oil is still problematic. The DIY version eliminates this seed oil and uses organic coconut oil instead, while maintaining the complex flavor profile from multiple grains, seeds, and dried fruits.
Based on: Penne Rigate integrali
· Makes approximately 20 servings (1 large loaf)
· Serving: 64g slice (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial Penne Rigate integrali from M&S 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 Penne Rigate integrali may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Replaces inflammatory safflower oil while maintaining moisture and structure
Active dry yeast
7g (1 packet) · Fleischmann's Active Dry Yeast
Leavening agent for proper bread rise
Sea salt
8g (about 1.5 teaspoons) · Redmond Real Sea Salt
Enhances flavors and controls yeast activity
Filtered water
320ml (about 1.33 cups warm) · Filtered tap water
Hydrates flour and activates yeast
Instructions
Step 1. Prepare the dried fruits and seeds: Chop the dried apple and banana into small 5mm pieces. Lightly toast the pumpkin seeds, sesame seeds, and millet in a dry skillet over medium heat for 2-3 minutes until fragrant - this enhances their nutty flavor and prevents them from becoming soggy in the dough. Set aside to cool completely.
Step 2. Activate the yeast: In a small bowl, combine 100ml of the warm water (should feel slightly warm to touch, around 105-110°F) with the honey. Stir until dissolved, then sprinkle the active dry yeast over the surface. Let stand for 5-10 minutes until foamy and bubbly - this confirms the yeast is alive and active.
Step 3. Mix the dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, bread flour, rye flour, rolled oats, ground flaxseed, and sea salt. This ensures even distribution of the salt, which is critical for controlling yeast activity and preventing pockets of over-salted dough.
Step 4. Combine wet and dry: Create a well in the center of the flour mixture. Pour in the activated yeast mixture, remaining 220ml warm water, and melted coconut oil (cooled to room temperature). Using a wooden spoon, stir from the center outward until a shaggy dough forms - it should be slightly sticky but not wet.
Step 5. Add seeds and fruits: Fold in all the toasted seeds, millet, and chopped dried fruits. Knead the dough by hand on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic - the dough should spring back when poked gently. The seeds and fruits should be evenly distributed throughout.
Step 6. First rise: Place the dough in a lightly oiled bowl (use a small amount of coconut oil), turning once to coat all sides. Cover with a damp clean kitchen towel and let rise in a warm, draft-free place for 1-1.5 hours until doubled in size. The dough is ready when you can poke it with a finger and the indentation remains.
Step 7. Shape and second rise: Punch down the dough to release gases, then shape into a loaf. Place in a greased 9x5 inch loaf pan. Cover again and let rise for 45-60 minutes until the dough crowns slightly above the pan rim. Preheat your oven to 375°F during the last 15 minutes of rising.
Step 8. Bake and store: Bake for 35-40 minutes until the internal temperature reaches 190°F and the crust is golden brown. The loaf should sound hollow when tapped on the bottom. Cool completely on a wire rack before slicing - this allows the crumb to set properly and prevents gumminess. Store wrapped in a clean kitchen towel for 2-3 days at room temperature, or freeze slices for up to 3 months.
Storage
Store wrapped in a clean kitchen towel at room temperature for 2-3 days. For longer storage, slice and freeze for up to 3 months. The high seed content means this bread has more natural oils and may go rancid faster than plain bread - refrigerate in humid climates.
Cost Comparison
Cost per serving (homemade)$0.19
Cost per serving (store-bought)$0.45
Savings58%
Higher upfront investment in organic ingredients pays off with bulk quantities. The elimination of inflammatory seed oils and artificial additives makes this significantly healthier than commercial versions, justifying the small cost difference.