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Loafing Around

We love bread. Sandwich bread, Italian, French, Ciabatta, Foccacia, sour dough, buns and rolls… we love it all! Toasted, untoasted, buttered, plain, as a sandwich or along side a soup or salad, it’s delicious! And what’s better than a home-made, fresh-outta-the-oven loaf of bread?

Not much, friends, not much.

One of the fun things about being at home for a weekend is we have our bread maker at home. We’ve made bread without it plenty of times, but we often use our bread maker only because it’s less time consuming, meaning we can do other things while making bread, like study or bake something else!

Unfortunately for us, this weekend that meant studying. But it didn’t prevent us from enjoying some awesome, fresh-baked multigrain bread!

This bread was seriously moist and flavourful! The texture was amazing, too, thanks to the seeds from the multigrain flour, crushed almonds, quinoa and poppy seeds. We also brushed the top of the loaf with an egg white before baking, to give it that shinier, bakery-look to it. It also makes the crust just a little crustier. So. Good.

So do yourself a favour, and go make this bread. We promise you won’t be disappointed!

 Multigrain Almond-Seed Loaf for the Breadmaker

Prep time: 2 1/2 hours
Bake time: 40-45min


1 1/8th c. luke-warm water
3 tbsp olive oil
2 tbsp honey
1 1/2 c. mulitgrain bread flour
1 1/2 c. whole wheat bread flour
1/2 tsp salt
2 tsp yeast
1/4 c. chopped almond
2 tbsp quinoa
2 tbsp poppy seeds

1 egg white (optional)


Follow directions on bread maker for the dough cycle.
Once the dough cycle is complete, take dough out and form into a ball. Place on baking sheet, flour the surface of the bread and then cover with a tea towel.  Allow dough to rise in a dry, warm place for 45min (we pre-heat our oven to the lowest temp and then turn the oven off).
When the bread has doubled in size, brush the top and sides of the loaf with one egg white. Carefully cut a cross in the top of the bread with a sharp knife, making sure not to push down on the loaf in any way and collapse the bread.
Pre-heat the oven to 350 degrees. Optional: put the bread in the oven at the beginning of the pre-heating step for what’s called “oven spring”, meaning the dough will rise up a little bit more before it begins baking.
Tap the bottom of the loaf to check for done-ness, it should sound hollow. Allow to cool on a wire rack for at least 10min before slicing.


Have you ever made bread before?


About twosaucysisters

We are twin sisters who are on a mission to create delicious, healthy food to help others live healthier, happier lives!

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