Preparation Method
- Place the multigrain cereal in the bowl of a stand mixer and add the boiling water. Let the mixture stand until cooled to about 110°F, about 15 minutes. Sprinkle in the yeast and whisk in 1 tablespoon of the molasses. Cover the bowl with plastic wrap and let stand until the yeast is foamy, about 5 minutes.
- Adjust the oven rack to the lowest position and set the oven to PROOF. Attach the dough hook to the stand mixer and add the whole-wheat flour, all-purpose flour, the remaining 3 table-spoons molasses, the oil, salt, 2 tablespoons of the chia (or flax) seeds, and 2 tablespoons of the sunflower seeds. Mix on low speed until the flour is nearly incorporated. Increase the speed to medium and knead the dough until smooth and elastic, about 10 minutes.
- Grease a large bowl with a little oil. Scrape the dough into the greased bowl and turn the dough to coat. Cover the bowl with plastic wrap and place in the oven to proof until the dough doubles in size, 1 to 11⁄4 hours.
- Turn the dough out onto a very lightly greased surface and roll into an 8-inch-long cylinder. Lightly grease an 8- or 9-inch loaf pan and place the dough in the pan. Lightly brush the top of the dough with water and sprinkle the remaining 1 tablespoon chia (or flax) seeds and the remaining 1 tablespoon sunflower seeds over the top, pressing down gently so they stick. Cover loosely with plastic wrap and place in the oven to proof until the dough doubles in size, about 30 minutes.
- Remove the pan from the oven and discard the plastic wrap. Use a sharp knife to cut 1 lengthwise slash down the center of the loaf. Set the oven to CONVECTION/BAKE 350°F. Place the pan in the oven and bake until the bread is golden brown, 35 to 45 minutes. Transfer to a wire rack to cool until warm, then turn the loaf out of the pan and let cool completely before slicing.
MULTIGRAIN ROLLS
Make the dough as instructed. Lightly oil a 9-by-13-inch baking pan. After the first proofing, turn the dough out onto a lightly greased surface and divide the dough into 4 equal pieces. Cut each piece into 6 smaller pieces to yield 24 pieces of dough. Working with 1 piece at a time, pull and fold the dough ball under itself and then pinch it closed on the bottom. Roll with the palm of your hand to seal the seams and then, starting in 1 corner of the pan, place the rolled dough ball seam side down in the prepared pan. Repeat until all the dough balls are in the pan. Brush the tops lightly with water and sprinkle with the remain-ing seeds. Use kitchen shears (or a sharp knife) to snip an X into the top of each dough ball. Proceed with the recipe as instructed.
MULTIGRAIN BÂTARD
Make the dough as instructed. After the first proofing, turn the dough out onto a lightly greased surface and shape into a 12-by- 4-inch free-form loaf. Lightly grease the WOLF GOURMET baking pan and place the dough loaf diagonally in the pan. Just before baking, use a sharp knife to make 3 diagonal slashes in the top of the dough. Proceed with the recipe as instructed.
Pro Tip
If you like, you can play around with the grains and seeds in this mix. For example, instead of a multigrain cereal, try rolled oats or quinoa flakes. Instead of sunflower seeds, try pumpkin seeds.
