Make this steamed seeded bread to serve with breakfast, as a side dish with meals, or use for sandwiches. It has a light, fluffy consistency and is packed with crunchy seeds. Follow the no-knead guided recipe from Multo™ by CookingPal® and in just one bowl you can mix the dough ingredients and make the accompanying herbed spread.
How to make steamed seeded bread with Multo™ by CookingPal®?
1. Make herbed spread.
Chop the needed herbs and melt the butter to easily make the herbed butter spread in seconds.
2. Knead the dough.
Say goodbye to the tiring and messy hand-kneading of bread dough! Put ingredients into the bowl, close the lid, and let Multo™ mix the ingredients together without any ingredients from spilling out.
3. Bake bread.
Bake your bread using the steamer for one hour, and then enjoy a tasty treat!
Cooking tips and tricks
Ground flax meal should be used in this recipe. It not only mixes nicely into the bread dough, but it is also safer to eat ground flax seeds as the whole seed has sharp edges and can be dangerous during digestion.
How to store the bread?
This bread should not be refrigerated, but it can be frozen. Portion bread before freezing so you can thaw individual servings each time, making sure the bread stays as fresh as possible.
The final verdict on the bread - how does it taste?
This soft bread makes the perfect breakfast, snack, or accompaniment to any meal. Serve with the herbed spread or other spreads for extra flavor. It’s:
Seedy
Nutritious
Multigrain
Airy
& Wholesome!
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Enjoy a hearty loaf of seeded bread with a bright and fresh herbed compound butter.
Ingredients
1.2 TSP black pepper
1 TBSP flax meal
8.5 OZ / 250 ML warm water
3.5 OZ / 100 G rye flour
5.5 OZ / 150 G flour
2 OZ / 60 G yeast
8 OZ / 250 G salted butter
17.5 OZ / 515 ML water
1 TSP kosher salt
1 TBSP olive oil
1 TSP lemon juice
1 EA garlic clove
3 EA chives sprigs
3 EA parsley sprigs
Directions
Add parsley, chives and peeled garlic to mixing bowl. With measuring cup in place, chop on 6 seconds / speed 9. Scrape down sides of mixing bowl using spatula.
Add butter, lemon juice and black pepper to mixing bowl. With measuring cup in place, mix on 1 minute / speed 3. Transfer butter to bowl, cover and refrigerate until ready to use. Wash and dry mixing bowl.
Add lukewarm water to mixing bowl. Crumble yeast into mixing bowl.
With measuring cup in place, heat mixture on 3 minutes / 100°F | 37°C / speed 1.
Add all-purpose flour, rye flour, flax meal, olive oil and salt to mixing bowl.
Knead dough on 5 minutes / speed 1 / stir.
Coat loaf pan with olive oil and transfer kneaded dough into pan. Cover and set in warm place to let rise for 1 hour, or until doubled in size.
Pour water into mixing bowl. Unwrap loaf pan and set into deep steaming tray.
Attach steamer to mixing bowl and close steamer lid. Steam bread at 1 hour / 230°F | 120°C / speed 1.
Remove loaf pan from steamer basket and let cool on wire rack.
