Low Sodium Vegan Multigrain Bread

Total time3 hr 5 min

Prep time25 min

Cook time40 min

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Ingredients

12 servings

For the dough

1 ¼ cups warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
See all
2 tbsp maple syrup
1 ½ cups bread flour
¾ cup whole wheat flour
½ cup old-fashioned rolled oats
2 tbsp sunflower seeds
2 tbsp flaxseeds
2 tbsp sesame seeds
1 ½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive oil

For topping

1 tbsp old-fashioned rolled oats, for topping
1 tbsp sesame seeds, for topping
1 tbsp water, for brushing

Instructions

1
Combine the warm water, yeast, and maple syrup in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the bread flour, whole wheat flour, rolled oats, sunflower seeds, flaxseeds, sesame seeds, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms with no dry flour remaining.

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