Pane ai cereali con semi 
Multigrain Bread with Seeds
I love baking so much and find it even therapeutic, but doing it for a purpose is even more satisfying when the result is TOP!!
Besides being delicious and fragrant, this type of bread is great for keeping cholesterol in check, for example. Absolutely worth making again!!!
Multigrain Bread with Seeds
I love baking so much and find it even therapeutic, but doing it for a purpose is even more satisfying when the result is TOP!!
Besides being delicious and fragrant, this type of bread is great for keeping cholesterol in check, for example. Absolutely worth making again!!!
Cooking Instructions
- 1
Cover the seeds with water in a bowl to rehydrate them for about half an hour.
- 2
Dissolve the yeast in warm water and mix with sugar.
- 3
Add flour, salt, oil, and the rehydrated seeds, and knead.
- 4
Add enough water to get a sticky dough. Then place the dough on a floured surface and fold it, adding flour as needed to work it.
- 5
Flour a bowl and place the dough in it to rise in the refrigerator overnight.
- 6
Take the dough, divide it in two, and fold it a few times, then let it rise on the floured surface for a couple of hours.
- 7
Shape the bread: loaves, baguettes, or rolls, and place them on a baking sheet lined with parchment paper. Let rise for 1-2 hours.
- 8
Preheat the oven to 480°F (250°C). Place a bowl of water at the bottom of the oven and bake for 15 minutes. Remove the bowl and reduce the temperature to 445°F (230°C) and bake for another 20-25 minutes (adjust based on your oven).
- 9
Remove from the oven, cover with a cloth for a few minutes, and slice only when cool. It's fabulous!!
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