Seeded Multigrain
Nutrient-dense bread loaded with seeds and multiple gluten-free grains for maximum nutrition. AI-validated for consistent results.
Ingredients
The seed mixture can be customized to your preference. Soaking seeds overnight improves digestibility.
Scientific Process
Make Psyllium Gel
Mix psyllium husk powder with warm water. Let sit 5 minutes until thick gel forms.
Combine Dry Ingredients
Whisk together all flours, starch, yeast, salt, and half of each seed type in a large bowl.
Form the Dough
Add honey and olive oil to psyllium gel. Pour into dry ingredients and mix until smooth dough forms.
Develop Structure
Knead dough for 3-4 minutes by hand or with dough hook. Dough should be tacky but manageable.
Shape & Seed
Form into a loaf shape and place in greased 9x5 pan. Press remaining seeds onto top surface.
Rise Until Doubled
Cover and let rise in warm spot for 1 hour until doubled and risen above pan rim.
Bake the Loaf
Bake at 375°F (190°C) for 45-50 minutes until deep golden and internal temp reaches 200°F.
Cool Completely
Remove from pan immediately. Cool on wire rack for at least 1 hour before slicing for clean cuts.
