Low Iodine Vegan Multigrain Bread
Total time3 hr 5 min
Prep time25 min
Cook time40 min
4.9(9)
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Learn more →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)
- 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
- 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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