Baking · Vegetarian · Dairy-free

Multigrain Seeded Loaf

Name: Multigrain Seeded Loaf
Prep time: 12 min
Cook time: 40 min
Total time: 122 min
Yield: 8 servings
Ingredients: 500 g (4 cups) multigrain bread flour; 9 ml (1 3/4 tsp) salt; 15 ml (1 tbsp) white sesame seeds; 15 ml (1 tbsp) golden sesame seeds; 10 ml (2 tsp) poppy seeds; 2 sachets dried baker's yeast (14 g / 1/2 oz); 275 ml (1 cup + 2 tbsp) lukewarm water (30 °C / 86 °F); 1 egg white

A tin-shaped loaf made with multigrain bread flour and a mix of sesame and poppy seeds, half in the dough and half on the crust. The Ultra Pro loaf pan gives it a regular shape for slicing, and baking under the lid first keeps the crust thin.

In brief Multigrain Seeded Loaf is a baking recipe cooked in the Tupperware Ultra Pro. It takes 122 minutes in total and serves 8 servings.

Total time: 122 min
Prep: 12 min
Cook: 40 min
Rest: 70 min

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Product usedTupperware Ultra Pro

Tupperware Ultra Pro recipes (121)See the product ↗

+ Tupperware Mixing bowl

Ingredients

8servings

500 g (4 cups) multigrain bread flour
9 ml (1 3/4 tsp) salt
15 ml (1 tbsp) white sesame seeds
15 ml (1 tbsp) golden sesame seeds
10 ml (2 tsp) poppy seeds
2 sachets dried baker's yeast (14 g / 1/2 oz)
275 ml (1 cup + 2 tbsp) lukewarm water (30 °C / 86 °F)
1 egg white

Method

Mix the flour, salt and half the seeds in a 3 l mixing bowl. Make a well, add the yeast and pour in the lukewarm water, then stir with a mixing spoon from the centre outwards, drawing in the flour gradually.
Turn the dough out and knead it hard by hand for 5 to 6 minutes until smooth. Shape it into a ball, return it to the bowl, close it and leave it in a warm place for at least 30 minutes, until the dough reaches the lid.
On a lightly floured surface, knead the dough briefly to deflate it and pat it into a rectangle. Roll it up, lay it in the Tupperware Ultra Pro loaf pan 1.8 l and press lightly so it fills the pan. Cover and leave in a warm place for 30 to 40 minutes, until it reaches the lid.
Heat the oven to 240 °C (465 °F). Brush the top of the dough with egg white, slash it with a tomato knife and sprinkle over the rest of the seeds.
Cover and bake on the middle shelf for 30 minutes, then remove the lid and bake for 5 to 10 minutes more.