Harvest Bread

Bread making — and baking in general —  is a way of life in the Lamontagne family. My grandfather was a baker and my dad pretty much runs his own personal ‘boulangerie’ out of his basement suite. In fact, when we visit my dad you’ll find Meagan and my dad engaged in a discussion about how he made the dessert or pie he baked for our visit, and the kids have become accustomed to anticipating grandpapa’s fancy “bunny” bread or other festive-themed goodies. With a family like this, is it any wonder I love making this Harvest Bread.

We like to pair many of our dinner recipes with flavourful, hearty breads. So much so that until we purchased the Thermomix, we were known as ‘regulars’ at our local Cobs Bread store. With Thermomix as our all-in-one kitchen appliance (aka we no longer need a bread maker) I can make the dough in under 10 minutes using unbleached, whole grain and organic ingredients — and at a fraction of the cost of store-bought bread. The aroma of fresh bread in the house is also a win-win too of course.

Today we share our recipe for Harvest Bread. We use several grains and seeds including chia, flax and millet to make the bread as nutritionally dense as possible without compromising on taste. It complements soup, chili or even your favourite pasta dish. Serve warm with a little vegan butter and you have yourself artisan-style bread made in the comfort of your own kitchen.

Enjoy~

Ingredients

500g water
2 tsp instant yeast

500g organic white unbleached flour
25g organic chia seeds
25g organic golden flax seeds
25g organic sunflower seeds
25g organic pumpkin seeds, preferably unsalted
25g organic hulled millet
25g organic small oat flakes
30g organic olive oil
organic maple syrup
1.5 tsp Himalayan pink salt

Handful of sesame or sunflower seeds for sprinkling

Instructions

1/Pour water into the Thermomix mixing bowl.
2/Add the instant yeast. Mix 2.5 min/37C/Speed 3.
3/Add flour, chia seeds, flax seeds, sunflower seeds, pumpkin seeds, millet, oat flakes, olive oil, maple syrup and salt. Knead for 2.5 min.
4/Transfer dough using a spatula into a greased loaf tin and sprinkle a few sesame or sunflower seeds on top.
5/Let your loaf proof for 60 to 75 mins (In the mean time preheat oven at 400F)
6/Bake for approximately 40 mins, remove from tin onto cooling rack and serve warm.

*Pair this bread with our Savoury Spaghetti Sauce served over fresh pasta al dente.*

Product Recommendation

*Anita’s Organic Mill® organic white unbleached flour

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.

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About Janik Lamontagne

Janik Lamontagne is a Canadian west coast vegan marathoner and world traveller with a passion for the betterment of health through exercise, nutrition and technology while promoting a vegan lifestyle for the betterment of animal welfare and stewardship of planet earth.