This loaf is very hearty with lots of wholesome texture. Perfect for dipping in soups and stews, or for making my favorite breakfast of avocado toast topped with tomatoes. Make sure you plan ahead, though! This bread takes some time because of the heavy ingredients. No refined flours are included, so you’ll need the better part of a day for rising and punching. We do not want a brick as our end result, which is exactly what you’ll get if you aren’t patient. This is my favorite whole grain bread thus far!
Rustic 9-Grain Seed Bread
2 cups warm water (110 degrees)
1 1/2 cups 9-grain hot cereal mix
2 Tbs honey
2 Tbs applesauce
3 1/2 cups whole wheat flour
1 3/4 tsp salt
1 Tbs instant yeast
3 Tbs pepitas plus 3 Tbs sunflower seed kernels (or 6 Tbs of one kind only)
In bowl of stand mixer, combine water, cereal, honey and applesauce. Let stand for about 10 minutes. Add flour, salt and yeast and mix on low till smooth and elastic, about 10 minutes. Add seeds and mix in well. Cover dough and let rise about 1 hour. Punch down and repeat twice for a total of 3 hours. Turn onto a parchment-lined baking sheet and form into a tight ball. Cover loosely with plastic wrap and let rise 1 hour or till doubled in volume. Place a baking dish with 1 cup boiling water on bottom rack of oven. Bake loaf in a preheated 375-degree oven on center rack for 50 minutes, or until internal temperature reaches 200 degrees F. Cool completely before slicing (about 2 hours).